Step 1

Preheat the oven to 350°F (177°C).

Step 2

Grease a 6-inch round springform pan with non-stick cooking spray. Line the bottom with a parchment round and cut a long strip to line the inner sides of the pan.

Step 3

Add the sweet potato, cocoa powder, eggs, and maple syrup to a blender. Blend on high until completely smooth and uniform in color, stopping to scrape down the sides as needed.

Step 4

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 55-65 minutes or until completely set. The surface should no longer be liquidy and the surface be puffed up with some cracks.

Step 5

Let the cake cool completely before releasing it from the cake pan. While the cake can be enjoyed once cooled, I recommend placing it into the fridge for several hours, or ideally overnight. This cake is extremely moist and fudgy. Putting it in the fridge will help it firm up and make it easier to cut. It will also allow the flavors to develop better and make the cake sweeter. If desired, frost cake before serving. Store uneaten leftover cake in an airtight container in the fridge or freezer.