Description

This sweet potato chocolate cake has become one of my favorite ways to turn simple, nourishing ingredients into something that feels truly special. It’s rich, moist, and deeply chocolatey — yet made without gluten or added sugar. The sweet potato adds natural sweetness and a perfectly tender crumb, while the hazelnut–sweet potato toffee frosting and buttery braised pears make it feel like an elegant dessert you’d serve on a cozy evening or a special occasion. Proof that healthy baking can be every bit as decadent as the classic.

Ingredients

FOR THE SWEET POTATO CHOCOLATE CAKE

100 g dark chocolate (85% cacao)
100 g unsalted butter
2 large eggs
¼ cup allulose
100 g cooked and mashed sweet potato
1 teaspoon vanilla extract
4 tablespoons flour (1 tbsp millet, 1 tbsp tapioca, 2 tbsp almond)
2 tablespoons raw cacao powder
1/4 teaspoon warming spice blend (or something like pumpkin pie spice, or a mix of cinnamon and cardamom)
Pinch of salt

FOR THE SWEET POTATO HAZELNUT TOFFEE FROSTING

½ cup hazelnut butter
¼ cup cooked and mashed sweet potato
1 tablespoon allulose (or to taste)

FOR THE BRAISED PEARS

2-3 firm small pears (green pears are fine)
1 tablespoon butter
1 tablespoon allulose
Optional topping: crushed, toasted hazelnuts or toasted almond flakes

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Instructions

MAKE THE SWEET POTATO CHOCOLATE CAKE

Preheat the oven to 175°C / 350°F. Butter a 7-inch quiche baking dish, or a tart pan (or something similar in size, any shape you like the final cake to be). I actually love a rectangular shape for this kind of cake, but I couldn’t find the one I wanted. Line it with parchment paper on the bottom (for safe release). The final cake is pretty thin, less than an inch tall.
Melt the chocolate and butter together over low heat. Set aside to cool slightly.
Beat the eggs, allulose, mashed sweet potato, and vanilla in a large bowl until smooth and creamy.
Add the flours, cacao powder, spices, and salt, and whisk until just combined.
Stir in the melted chocolate mixture until the batter is uniform.
Pour into the prepared pan and smooth the top. Bake for 20-23 minutes, or until just set in the center — the cake should remain moist. Let it come to room temperature before frosting.

MAKE THE SWEET POTATO HAZELNUT TOFFEE FROSTING

In a small bowl or jar, blend (using an immersion blender) the hazelnut butter, mashed sweet potato, and allulose until well combined. Don’t worry if it separates. Continue mixing with a spatula, or spoon, until it all comes together in a sticky, toffee-like texture.

BRAISE THE PEARS

Peel the pears, cut them in half, and remove the cores. Slice each half into wedges.
Melt the butter in a large skillet over medium heat. Add the allulose and pears, and cook for about 5 minutes, turning occasionally, until caramelized and tender.

ASSEMBLE THE CAKE

Invert the cake onto a serving platter and carefully remove the paper. Spread half of the sweet potato toffee frosting over the cake (keep the rest for another recipe). Arrange the warm braised pears on top and drizzle with a little bit of the syrup left in the pan.
Finish with a scattering of toasted, crushed hazelnuts or almond flakes for a gentle crunch. Slice and serve immediately, while the pears are still slightly warm.

Notes

Make Ahead and Serving Tips: While chilled leftovers are perfectly fine, for maximum impact I recommend serving this cake fresh. If you’d like to prepare the chocolate cake in advance, bring it to room temperature or gently warm it in the oven before assembling — this helps bring back its soft, fudgy texture. The frosting can be made up to a day ahead and kept in the fridge. Add the frosting and the freshly braised pears just before serving for that warm, toasty, buttery flavor and texture that make this dessert irresistible.

Sweet Potato Hazelnut Toffee Frosting: I use only half of the frosting for this cake (the nutritional information below reflects that amount) and save the rest for another dessert — it’s delicious mixed with melted chocolate to make quick truffles. I like preparing a double batch because it’s easier to blend smoothly.

Gluten-Free Flour Mix: Since the recipe calls for such a small amount, feel free to use your favorite gluten-free flour blend. Just make sure it’s free of gums, as they can affect the delicate texture of the cake.

Texture: When served warm, the cake has a luscious, melt-in-your-mouth quality — almost like a molten chocolate cake. As it cools, it becomes tender and perfectly moist, with just the right amount of fudginess. Once chilled, it transforms into a dense, truffle-like cake — still soft and deeply chocolatey — ideal if you enjoy your desserts cold.