Chocolate Yam Brownie Cake
Desserts, Holiday Cooking, Vegan

Chocolate Yam Brownie Cake

As I was testing this chocolate yam brownie recipe and it wasn’t behaving exactly how I’d imagined, I was thinking that I could perhaps start doing specialty posts called Cleo’s Confessions ….. oops, make that Cleo’s Cooking Confessions —- we don’t want to get too personal!

Yam Brownie Cake Prep

So, first confession …… my intention when I began creating this recipe was to make chocolate yam brownies but honestly, upon testing it, the final product is really more like a cake.  Good news though — the addition of “yam” includes a whole host of nutritional benefits, making this dessert a healthy choice for a dessert or a snack.

Sweet Potato Varieties

The yams we are familiar with in the store, are actually sweet potatoes and they pack a powerhouse of vitamins and minerals not to mention assisting the body with maintaining balance and good health.  Containing calcium, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, vitamin C, vitamin B6, vitamin E, vitamin B1 (thiamine, vitamin B2 (riboflavin), vitamin B3 (niacin), pantothenic acid, fiber, folate and small amounts of lipids and amino acids, “yams” contribute to healthy gums and connective tissue, lower cholesterol, protect against heart disease, and are high in carbohydrates which trigger the production of serotonin in the brain, a chemical that can help fight depression. A substantial resume for a root vegetable!

Rich Yam Brownie Cake

As I was creating, I was imagining this chocolate yam brownie cake recipe with pumpkin instead of yams, with an addition of carob nibs or chocolate chips, grated ginger to replace the candied ginger, or even including cranberries for a festive Thanksgiving holiday touch.  If you have an inventive spirit, I encourage you to try any of these ideas.  Bake away!

Delicious Yam Brownie Cake

Chocolate Yam Brownie Cake

  • Servings: 12
  • Print

A nutritious snack for the whole family


  • 1 ½ cups spelt flour (or substitute)
  • ¾ cup cacao powder
  • 2 Tbsp. ground flax
  • 1 tsp. baking powder
  • pinch of sea salt
  • 2 cups cooked yams, mashed up
  • ½ cup extra-virgin olive oil (or coconut oil)
  • ½ cup pure maple syrup
  • ½ tsp. vanilla extract
  • Zest of 1 lemon
  • ½ cup candied ginger, chopped
  • cinnamon


Heat oven to 375F.  Brush 8-inch square baking pan with butter, line with parchment paper and brush again with butter.  In a bowl, sift together flour and cacao powder.  Add flax, baking powder, and salt; then stir in the candied ginger to coat, making sure pieces are separate.  In a separate bowel, add yam, oil, maple syrup, vanilla extract, and lemon zest.  Stir.  Pour dry ingredients into wet ingredients and stir until just combined.  Pour batter into pan and dust the top with cinnamon.  Bake approximately 20 minutes.  Do not over-bake.  And most importantly, enjoy!!!  

Food for Thought: “The real voyage of discovery consists not in seeking new landscapes, but in having new eyes.”  ~ Marcel Proust


Images courtesy of Cleo
Sweet Potatoes with different skin colours photo: courtesy of Pdemchick – Own work, CC BY-SA 3.0,  source Wikipedia
Chocolate Yam Brownie Cake ~ a snack with nutritious goodness!

2 thoughts on “Chocolate Yam Brownie Cake”

  1. I’m going to pin this & try it later on. We call yams sweet potatoes over here & mostly use the orange coloured ones on the right of your photo, as they’re cheaper but I prefer the purple. They have quite a different texture to the orange type – which type did you use for this recipe?

    1. I think we have an idea that sweet potatoes don’t taste good, so the ones that do, have been put into the “yam” category. Purple sounds amazing! I’ve never seen anything like that here. My understanding is that it’s hard to grow them here because they technically aren’t approved because of worries of disease (don’t quote me though). One year a university grew a number of different varieties and I was able to get my hands on three different kinds; the difference in flavour was so surprising and I was very grateful to be able to get them. In this recipe, I used what is called Garnet Yams here. Please let me know what you use and how it turns out. I found the cake very good the second day as well, in fact even a tiny bit better.

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