Fudgy sweet potato brownies (gluten-free)

This recipe was created by accident, although the taste of this cake is not accidental. As I have probably mentioned this more than once, when I heat up the oven, I rarely put a single dish in. So if I am already baking something: potatoes, a cake or bread (the sourdough bread phase has been going on for almost a year now!) I’m starting to look around the kitchen wondering which vegetable I can roast, so it is easy to prepare a quick meal with it the next day. For example, good options are: peppers, carrots, eggplants, pumpkins or sweet potatoes. After choosing sweet potatoes, and seeing how beautifully they baked and slightly caramelised, I’ve started melting a bar of chocolate. This is how I got to know my favourite signature brownie. Moist, very chocolate & sweet. With a delicate salty note.

Fudgy sweet potato brownies (gluten-free)

ingredients for 20x20cm baking cake tin


  • about 700g of sweet potatoes (two large sweet potatoes) & 1 tablespoon of delicate oil
  • 2 tbsps coconut oil or vegan margarine
  • 1/2 bar (50g) dark chocolate with a high cocoa content (over 70%)
  • 1/2 cup wheat / rice / chickpea flour
  • 1/2 cup sugar
  • 1/2 cup cocoa
  • 1/2 tsp salt
  • 2 tsps vanilla sugar or a little bit of vanilla extract
  • 1 tsp baking soda
  • 1 tbsp vinegar (preferably apple cider)


  • 2 tbsps water or plant-based milk
  • 2 tbsps sugar
  • 1 tsp instant coffee (can be skipped, but I recommend it. you can also use one espresso, then skip the water)
  • the remaining 1/2 bar (50g) of chocolate
  • a good pinch of salt

You can prepare roasted sweet potatoes a day before and bake the brownie following day. But I’m doing it usually in the one go: I’m roasting sweet potatoes, and when they are ready, I am keeping the oven on to bake something else (veggies, dinner or bread) and 20 minutes later I am ready to put the cake into the oven.

Roasted sweet potatoes

  1. Preheat the oven to 180 degrees Celsius. Wash the sweet potatoes, cut them in a half and massage them with oil.
  2. Roast the sweet potatoes on any paper-lined tray for about half an hour. Sweet potatoes are ready when you can easily put a knife into them.
  3. Cool the baked sweet potatoes for a while. Using your fingers, peel the skin, which should come off very easily.


  1. Preheat the oven to 180 degrees Celsius.
  2. Melt the coconut oil and the crushed dark chocolate in a small pot.
  3. In a larger bowl, combine the rest of the batter ingredients, except for the vinegar and sweet potatoes. Stir, then add the baked sweet potatoes, melted chocolate and a little vinegar. Blend everything thoroughly for 2-3 minutes.
  4. Put the brownie into a baking tin lined with paper (I use a square tin 15x15cm). Bake for about 25 minutes. It should stay slightly moist.


  1. Heat and melt all ingredients in a small pot with the exception of chocolate. Then add the crushed chocolate and dissolve it over very low heat.
  2. Pour the glaze over the baked brownie. It is good to sprinkle it with some salt flakes or pieces of your favourite nuts.