This recipe is inspired by the sweet potato chocolate cake from Plant Powered Kitchen that everyone loves. I made some adjustments to eliminate the sugar (basically replaced the maple syrup and coconut sugar with dates, eliminated the chocolate chips and increased the cocao powder), and made the frosting more of a mousse. I also like to serve it with banana “nice” cream.

You can serve it as layers of ice cream, cake, and mousse, or you can make a traditional double layer frosted cake and serve the ice cream on the side. (The “mousse” will hold up well as frosting.)

This recipe is a delicious way to add more fruits and vegetables to your day.

This recipe calls for 3 baked 3 sweet potatoes. I like to overbake them a little so they’re really soft. I tend to bake sweet potatoes every week and freeze them so I’ll have them on hand and can quickly make a baked good like this when I get a craving. Just defrost in the microwave and use as usual.


Blend (in a blender):

  • 2 cooked sweet potato (peeled)
  • 1 c water
  • 1 cup pitted dates (or more for sweeter cake, or 1/4 c maple syrup in addition to dates)
  • 2 T balsamic vinegar
  • 1 T vanilla extract

Dry ingredients:

  • 1 c whole wheat flour
  • 1 c almond flour
  • 1/2 c cacao powder
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 tsp baking soda

Mix blended ingredients into dry  and pour into 2 cake pans (round or square). Bake at 350 for 26 minutes.



  • 1 cooked sweet potato (peeled)
  • 1/2 c pitted dates
  • 1/2 c cacao powder
  • 1/2 c cashew butter
  • 1 tsp vanilla extract
  • dash salt
  • 1 c macadamia nut milk (or other nut milk)

Ice Cream:

In food processor, process 6-8 frozen bananas until smooth. Add 1 tsp vanilla extract and a dash of cinnamon and pulse until combined. (Other potential combinations: cacao powder, almond extract, maple extract and pecans…)

In bowl, spoon in ice cream. Crumble cake over ice cream. Top with mousse.


Categories: Desserts


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