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.
Arelis says
Hello Dreena
Could you please provide an nut-option for the frosting? I have been looking forward to making this cake but 2 of my kids are allergic to nuts.
Thanks!
Dreena says
Hi Arelis, you can use coconut butter, however it is MUCH drier and quite dense, so you will need to add extra milk to blend.
JoJo says
You could use sunbutter
Chris says
I can’t find spelt flour. Could I use all purpose white?
This will be our Christmas dessert to surprise everyone.
After they eat it and lick their lips, I will tell them how healthy it is with
Those sweet potatoes!
Dreena says
You can, but you won’t need as much. A/P flour is denser, so measure the cup and remove about 1-2 tbsp. If you’re making it for Christmas, def double the batch!
Rella LaFear says
I knew when I first read this recipe it was going to be good…it was amazing! Will be making this over and ov er again.
Katherine Guas says
Hands down the best vegan chocolate cake ever! I e made it several times for vegans and non vegans and they all love it! I’m making it again today for my non vegan dads birthday! They ask for it! Easy to make, delicious and will definitely impress people!
Dreena says
Delighted to read that, thank you Katherine!
Arelis says
Hello
My son is allergic to nuts. Do you have any substitute for the nuts in the frosting? Or any other chocolate frosting recipe for this cake.
Thanks!!
JoJo says
Use sunbutter
Jessica says
From the comments this sounds, and looks, incredible! Would I be able to leave out the balsamic or substitute? I personally really don’t like the Flavor and have been able to taste it or apple cider vinegar in recipes where it’s undetectable to others
Dreena says
Jessica, it helps with a chemical reaction in the baking. You can sub apple cider if you want – tho I don’t think the flavor is noticeable. Enjoy!