The One Dessert I Can't Live Without

In case you didn’t know, sweet potatoes are having a moment — in desserts. I had my doubts too, but when you have allergies and intolerances to eggs and gluten like I do, you start to try different things to satisfy your cravings.

I had noticed many videos on the Internet involving sweet potatoes, but it wasn’t until my mom presented me with a cake that I could actually eat after a lovely dinner at her house one evening that I really fell in love. The cake looked so good and fudgy I couldn’t wait to dive in.

Sweet potatoes make a great base for dessert because they’re high in moisture and starch and are naturally sweet so they are a good replacement for other fats and sugars. When puréed they provide a silky texture and taste that is amazing with cocoa powder and cinnamon.

I’ve been hooked on this recipe since I tried it, and I’ve made this delicious sweet potato cake every week since then. And the best part? It’s flour and sugar free. When I’m eating it I’m completely satiated — it feels like I’m eating a naughty dessert and I never have that sugar crash or feel sluggish after having it.

This cake is super easy to make and every time I’ve brought it to a dinner party or made it for someone, even if they’re not into healthy dessert options, they love it and demand the recipe.

You probably already have most of the ingredients in your pantry, and this cake can be thrown together in just a few minutes once the sweet potato is cooked. To save time, I bake a bunch of sweet potatoes once a week so they are ready whenever I have a craving for this cake.

Sweet Potato Cake

• Sweet Potato: 1 cup cooked and mashed (roast or steam until very soft and remove skin)
• Peanut Butter: ½ cup natural, runny peanut butter
• Maple Syrup: ⅓ to ½ cup pure maple syrup (adjust based on your sweetness preference).
• Cocoa/Cacao Powder: ½ cup unsweetened powder (this provides the "structure" usually given by flour).
• Flavor Boosters: 1 teaspoon vanilla extract, ½ teaspoon cinnamon, and a pinch of salt.

1. Heat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper.

2. In a large bowl or food processor, combine the mashed sweet potato, peanut butter, maple syrup, cocoa powder, vanilla, and spices. Blend until the batter is completely smooth and no potato chunks remain.

3. Pour the batter into the prepared pan. The mixture will be thick and dough-like rather than a liquid batter — use a spatula to smooth the top evenly.

4. Bake for 25–30 minutes. The cake is done when the edges look set and a toothpick comes out mostly clean (a few moist crumbs are okay for a fudgy texture).