NEWS! I have just posted my , go check out that version too!
This Vegan Sweet Potato Chocolate Cake really takes the cake.
Looking for a healthy cake that’s full of dense, chocolate flavor? This vegan chocolate cake is fresh and moist, and the cake and frosting are both made with sweet potatoes. Oh yes!
Yes, a long recipe name. Worth every syllable, because this healthy chocolate cake is a PPF sensation.
And, do we really need another chocolate cake recipe?
What makes this Sweet Potato Chocolate Cake special?
You could say this one is special because it’s vegan, whole-grain, oil-free.
Or, that it’s special because it has nutrient-dense sweet potatoes in both the frosting and cake.
But, I think it’s special in that the whole is far more than the sum of its parts.
And, it’s special because of how readers are embracing it, and celebrating special family times with this recipe!
I was pretty fond of this recipe when I created it. My family was too. But, I truly didn’t know how all of you would feel about it.
It’s not a classic chocolate cake with a hefty dose of sugar and fat.
So, I wondered how well a ‘chocolate sweet potato cake’ would be accepted!
I had a fair idea through recipe testing, when one of my (very) oil-free-skeptical friends tried it for the first time.
He didn’t know it was oil-free, and said he was shocked because it was one of the best chocolate cakes he had tasted!
Then, other reports came in from testers – and now from many of you.
Our facebook group has been posting pic after pic of this cake, and it’s become a bit of a sensation in the group!
That’s it, I couldn’t resist any longer.
This Chocolate Sweet Potato Cake recipe is now yours, all yours.
Dig in, guys! x Dreena
This recipe is reprinted from Plant-Powered Families. Thanks for your continued support and reviews.
P.S. I use my Blendtec with the standard jar or WildSide jar for this sauce – if you want to shop, use Blendtec Coupon Code: YAY-BLENDTEC at checkout for 20% off.
Sweet Potato Chocolate Cake with Chocolate Sweets Frosting
Ingredients
Cake
- 3/4 cup peeled cooked, and cooled orange sweet potato (see note)
- 1/2 cup plus 1 tablespoon water divided
- 1/4 cup pure maple syrup
- 1 tablespoon balsamic vinegar
- 2 teaspoons pure vanilla extract
- 1 cup whole-grain spelt flour
- 1/3 cup coconut sugar
- 1/4 cup mini or regular nondairy chocolate chips
- 1/2 tsp scant sea salt
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 tsp scant baking soda
Frosting
- 1 cup loosely packed peeled cooked, and cooled sweet potato (see note)
- 2/3 – 3/4 cup coconut sugar or other unrefined sugar see note
- 1/2 cup cocoa powder
- 1/2 cup scant raw cashew butter or almond butter
- 1/4 tsp rounded sea salt
- 2-5 tbsp nondairy milk see tip
- 1 teaspoon pure vanilla extract
Instructions
Cake
- Preheat oven to 350°F.
- Lightly coat an 8” x 8” brownie/cake pan or a 9” round cake pan with coconut or other oil, and fit the bottom of the pan with a small piece of parchment paper.
- In a blender (or using a handheld blender and a deep cup or vessel), puree the sweet potato, 1/2 cup of the water, maple syrup, balsamic vinegar, and vanilla extract until completely smooth.
- In a large bowl, combine the flour, coconut sugar, chocolate chips, and sea salt, then sift in the cocoa, baking powder, and baking soda.
- Add the wet ingredients to the dry (be sure to scrape out all the blended ingredients with a spatula, and use the remaining 1 tablespoon of water to rinse the blender jar and get out any remaining puree).
- Mix until just well incorporated.
- Transfer to the prepared pan, bake for 21–23 minutes, remove, and let cool on a cooling rack.
Frosting:
- Place the sweet potato, coconut sugar, cocoa powder, cashew butter, sea salt, 1–2 tablespoons of the milk, and vanilla extract in a blender or food processor and puree until very smooth.
- It’s best to use a blender or processor (versus a stand mixer) if using orange sweet potato, to fully smooth out the potato.
- Taste, and add more sweetener if desired, and also another 2–3 tablespoons of milk if needed to thin to preferred consistency (you may need more milk using yellow sweet potato as they aren’t quite as moist as the orange).
- Puree until smooth, scraping down the blender/processor bowl as needed.
- Transfer to a container and refrigerate until ready to use on the Sweet Potato Chocolate Cake. Or, get a spoon and dig in!
Notes
- Cake Note:
- Frosting Notes:
This post was originally published in November 2015 and updated on January 24, 2022.
jaki says
Here’s a silly questions: Is it better to boil or bake the sweet potato?
Dreena says
not silly! I prefer roasting, b/c it concentrates the flavors. Boiling makes them more watery. Plus, SO easy to bake, just pop on a sheet with parchment, in oven, forget about it for about 45 mins and then you’ll smell the sweet spud goodness 🙂
Karen says
Planning to make this cake and hesitant to have the oven on for a really long time roasting sweet potatoes and then baking. How do you think microwaving the sweet potatoes would work? This is how I normally prepare sweet potatoes for meals.
kathy says
you can cook the sweet potatoes in a crock pot. just wash the skins but don’t dry them. Put potatoes in crock pot and cook 7 hrs on med or 3 hrs on high. I cook 5-6 at a time then freeze what I don’t need immediately.
When ready to use just thaw.
Karen says
Just want to follow-up. Microwaving them worked great. Have now made this cake twice to rave reviews. Thanks!
Laura says
Thank you for the microwave update as I havent found any current scientific studies that prohibit is use, I do like the convenience.
Kirsten Ness says
Just made this recipe again, this time a QUADRUPLE batch, as per request for a high school bake sale!! I filled a large lasagna pan, and my 9×9 square cake pan. I only double the frosting since I’ve found it to be quite generous in the past. I have leftover frosting that I’m struggling not to eat like pudding!!! Thanks so much Dreena, this one is always a winner!
Laurie says
My twin nieces love this cake. I want to make a couple dozen cupcakes for their graduation party next week. How long would you bake the cupcakes?
I’ll be traveling with the cupcakes so umme thinking about freezing them, keeping the frosting in a cooler, and then frosting them upon arrival. What do you think?
Dreena says
Thanks Laurie 🙂 I usually bake cupcakes around 15-17 minutes, depending on how full, so check after about 15 minutes. As for your travel plans, that should work beautifully!
Judy says
Great recipe! Instead of spelt flour I used 100g rolled oats blended into flour in the Vitamix and Japanese sweet potatoes which are super sweet. I cut them in quarters placed faced down on parchment and covered with foil. Baked ar 350 for 70minutes. The skin peels right off. Next time I may reduce sugar and try expresso instead of balsamic.
Grace says
Did the oat flour seem to work well? I’m looking for a gluten free alternative to spelt flour, but I don’t want the yumminess of the cake compromised!
Claudine says
Wow, this cake is so good. I cannot believe it! To me it was like heaven on a plate!
My guests found it a bit too sweet and too rich. I’ll probably try to go a little lighter on the sugar in the frosting next time. But there will be a next time for sure!
Thank you so much for all your sensational recepies but especially for this one!