Healthy chocolate cake
Serves: 8
  • 1 cup almond meal (ground almonds)
  • 1 cup cocoa powder, sifted (preferably a good, Dutch one)
  • 1 teaspoon baking soda
  • 1⅓ cups mashed sweet potato
  • 1 cup honey (or agave syrup)
  • 2 eggs
  • ⅓ cup smooth peanut butter
  • 2 teaspoons vanilla essence
  • ½ cup dark chocolate chips (use dairy free ones if required)
  1. Preheat the oven to 180°C (conventional). Grease and line a 19 x 8cm (base measurement) loaf tin with baking paper.
  2. Combine the almond meal, cocoa and baking soda in a large bowl. Whisk together the sweet potato, honey, eggs, peanut butter and vanilla in a another bowl. Add to the dry ingredients with ¼ cup chocolate chips and mix until combined.
  3. Spoon into prepared tin and smooth the top. Sprinkle with remaining chocolate chips.
  4. Bake for 45-50 minutes until the cake doesn't wobble in the middle. A skewer will still come out dirty as it is a very moist cake. Allow to cool in the tin.
You will need 1⅓ cups mashed sweet potato for this so prepare this in advance.
Recipe by emerald + ella blog at