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.
Becka says
I’m so excited to try this before my daughter’s 1st birthday! I’m going to see if I can adjust it to have 0 sugar that isn’t from a whole food. I.e. dates or banana maybe apple sauce – Any suggestions or helpful hints would be greatly appreciated!
Dreena says
Hi Becka, I’d try to stay as close to texture as the original, so date syrup for maple syrup and date sugar for the maple syrup. I do consider maple syrup a whole foods sweeteners, it comes straight from a tree and isn’t highly processed. Also, coconut sugar has a lower glycemic index than many other sweeteners.
Becka says
It turned out perfect! I wish I could post a picture of it. I did end up leaving out the coconut sugar and only using maple syrup also substituted coco with carob. Love love love this recipe, and so did all the guests!
Laurie says
I’ve made this cake several times and everyone loved it. I’d like to make it for Passover, but the following ingredients are prohibited: wheat, barley, rye, oats and spelt. Is there another flour I could use instead of spelt flou? Maybe almond flour or almond meal?
Dreena says
Hi Laurie, almond flour has a very different texture and baking factor than any of those other flours. I’d look for a recipe that uses almond flour as the sole base, or try something different like a raw pie or cheesecake. I have a few on my site, here: http://bit.ly/2jS0eXR http://bit.ly/128AvLz Hope that helps.
Hannah says
I used Uncle Bob’s Red Mill gluten free flower which is rice based and doesn’t have any of the above. It turned out amazing!
Crystal says
I have been eating Whole Food Plant Based no oil for just over two months and chose to bake this cake for my husband’s birthday. I used whole wheat pastry flour in place of the spelt and made two layers, otherwise followed the instructions. The cake took a few minutes longer in my oven. I am at 7000 feet, and surprisingly this cake did not cave in in the middle like cakes always do here. The cake is rich and fudgy…a little denser than “regular” cake. The frosting is a bit thin at first, but after a short chill stayed in place, even on the sides of the cake (I refrigerated the iced cake until serving.). It is almost more like a ganache. EVERYONE loved the cake. I waited until after they had tasted it to inform them of the secret ingredient, having a few sweet potato haters in the group. I decorated the cake with sliced strawberries. They became chocolate covered strawberries with that divine frosting! I have a little frosting left (single batch was more than enough for two layer cake) and I’ll be using it as a fruit dip! Thank you, Dreena, for letting me make a fabulous cake for my husband while remaining true to our new way of eating!
Dreena says
Hi Crystal, this is delightful to read! I’ve never baked at high altitudes – I’m so pleased the recipe worked for you, and even more pleased that everyone loved the cake so much. Just wonderful! Blessings, and thank you.
Pam M. says
I wanted to save this recipe by printing it but the print function does not print the recipe, only the top paragraph.
Dreena says
Thanks Pam, I’ll check into it.
Shari says
Same for me. I just tried to print it and it only did the top of it. Can’t wait to make this!
Lynn says
Based on all the wonderful reviews I have this cake in the oven right now so I can serve at bridge club tomorrow evening. Should I refrigerate the cake overnight and frost just before serving or leave the cake out on counter at room temperature and then frost tomorrow? Thanks!
Dreena says
Hi Lynn, I’m late to reply. I typically frost the night before the day I want to serve it. Just helps the frosting set up on the cake. I also keep it refrigerated. Enjoy!