Chocolate Sweet Potato Torte Recipe | Vegetarian Times Skip to main content

Chocolate Sweet Potato Torte

Puréed sweet potato, cocoa, almond flour, and eggs yield a rich, dense, and fudgy cake perfect for chocolate lovers.



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1 ½ cups sugar, divided
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1 cup packed cooked, mashed orange-fleshed sweet potato, such as Beauregard, garnet, or jewel
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1 cup almond flour
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½ cup unsweetened dark-chocolate cocoa powder
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⅛ tsp. salt
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4 large eggs
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2 oz. bittersweet chocolate
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2 Tbs. nonfat soymilk


1. Preheat oven to 375°F. Coat 9-inch springform pan with cooking spray.

2. Blend sweet potato, 1 cup sugar, almond flour, cocoa, and salt in food processor 30 seconds, or until smooth, scraping bowl as necessary.

3. Separate 3 eggs, placing whites in bowl of electric mixer. Add 3 yolks and remaining whole egg to sweet potato mixture; pulse to combine. Transfer sweet potato mixture to large bowl.

4. Beat egg whites with electric mixer at high speed until soft peaks form. Add remaining 1/2 cup sugar; beat 2 minutes more, or until stiff, glossy peaks form.

5. Fold one-third egg white mixture into sweet potato mixture with spatula. Gently fold in remaining whites. Pour batter into prepared pan. Bake 45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove springform sides; cool completely.

6. Melt chocolate in small saucepan over medium-low heat. Stir in soymilk. Spread chocolate mixture over top of cake. Let stand until chocolate sets.

Nutrition Information: 

6 g
Total Fat: 
9 g
Saturated Fat: 
2 g
37 g
71 mg
61 mg
3 g
29 g
Serves 12

Comments on this Recipe

This recipe was a hit! My torte didn't come out a beautiful as the image provided by the magazine but it was the most delicious dessert that I served at Christmas & New Year's gathering this past year. I was asked by at least 10 people for the recipe.

It was like the best brownie I ever tasted. Everyone wanted the recipe and I didn't even add the chocolate on top.

I made this for a friend's wheat-flour-less birthday cake and it was simple and completely delicious! Fortunately it also looked like the version on the cover & the chocolate glaze on the top was fast & easy. I've since added that glaze to other baking. Also works with the same volume of white rice flour. Delish.

My kids (who HATE sweet potato) asked for thirds on this! I found it too sweet despite having cut down on the sugar to 1.25 cups. Will cut down to 1 cup the next pass around and see how it works. I didn't put the icing on top either. My cake was very dense, moist, rich and sweet, and much darker in color than the recipe. I baked it in a glass 8 x 8 container instead of the Springform and it was done in 35 minutes.

Made a few of these for a large birthday celebration for my mother. Literally EVERYONE commented on how it was the "best chocolate cake ever." My only advice is to keep a close "eye and nose" on the oven, as mine baked faster than the time suggested. DEFINITELY MAKE THIS!

Can the almond flour be substituted with another kind of flour? We have nut allergies in the family.

I made this using a cup of honey instead of the sugar and a couple of Tbs of honey in with the egg whites. It turned out delicious! What a great recipe. Yes I put the icing on top, why not?

Could this be made without sugar? Or less sugar.. or different sugar?

I made this for guests -- substituting equal parts brown rice flour instead of almond flour. I will try it with almond, next. Also, I suspect this would be excellent with only a light dusting of powdered sugar or cocoa. Also, I used semi-sweet baker's chocolate for the top instead of bittersweet since dairy free bittersweet was so hard to find. It was excellent. Very dense and satisfying with something of a molasses undertone due to the sweet potatoes. Awesome.

Amazing cake! Reach in flavor, a total hit for chocolate lovers! Easy to make.

My granddaughter has several allergies, so I'll need to replace the eggs, soy and almond,and of course,as little sugar as possible. What do you suggest for egg replacements..didn't think eggs were vegetarian. Thanks! S.

Sweet Potato Dessert Serves 8 to 10 1 Cup sweet potato peeled,cooked and mashed 2 Cups brown sugar 1/4 Cup Ghee or butter 1 Tsp Cardamon powder 10 Cashew nuts, roasted 1. In a nonstick pan boil one cup of water in moderate heat. Add brown sugar to the water. When it melts add cooked sweet potato, keep stirring till the mixture thickens and add ghee and cardamon powder. When the consistency thickens and does not stick to the bottom of pan turn off the heat and pour the same in a greased plate and level it. Cut the dessert into small squares. Decorate the pieces with roasted cashew nuts on top.

I made the torte and if was fantastic. Has any one made this ahead of time and frozen it?? I'm wondering if it would turn out.

What crust should I use? Or can it be made without one?

Is there any way to make this vegan? It looks really good but my family is vegan. Will flaxseed or chia seed gel work as an egg replacer

Pam no crist is necessary! I made this recipe several times now and it's always a hit! I substitute agave nectar or maple syrup instead of sugar. Now I am going to try it with egg replacer (Ener-G). So yummy!

I use a cup of packed pumpkin puree in mine, and it is wonderful. Have made the recipe this way 4 or 5 times...

Just wondering if anyone has ever used egg replacer in this. If so I would love to know how it turned out. Thanks.

This looks good.

This is very good. Its a very dense cake. You can't taste the sweet potatoes.