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.
Vicky Vitkay says
Really want to bake this but due to covid-19 there’s no flour in the supermarket! Would I be able to use part buckwheat flour part plain white flour?
Dreena says
Hi Vicky, I wouldn’t sub it straight without adding tweaks needed for gluten-free flours. Especially buckwheat has a more pronounced flavor. Unless you are substituting just a few tablespoons, I’d take a pass. Maybe you already made it – if so, let me know if it did turn out ok!
Sun says
Hello! This looks amazing! I was wondering if you have a suggestion for substituting something for the nut butter (my daughter is allergic). Thank you!
Dreena says
Hi Sun, for sure. You can substitute coconut butter. It is FAR more dense and dry, however, so you will need to add extra milk for blending, couple tablespoons or more as needed. Here is info on coconut butter:
Beverly says
There are so many great reviews, so I’m not sure you need another glowing one, but I’ll add mine anyway! My husband has been on a plant-based diet for around 6 months due to a 70% blocked widow-maker artery. All he asked for on his birthday was a chocolate cake. This one certainly held the most promise and the most positive reviews. We were so pleased with the results! This cake is wonderfully moist and delicious. What a great surprise and a great addition to my new plant-based recipes binder. Thank you for sharing this wonderful recipe!
Dreena says
Oh Beverly, I welcome a glowing review of any recipe at any time! Thank you so much for taking time out of your day to leave this warm note here. I’m so happy this cake worked for you and your husband. Wishing you both great health. 🙂
Tracy says
Dreena thank you so much for this recipe, I’ve been using it for several years for a layer cake or cupcakes.. I get rave reviews and asked for the recipe every time. This is a super moist cake that’s not too sweet and fools omnivores every time. I love the combination of raspberries and chocolate. When I use balsamic vinegar I choose a raspberry infused one. Then between layers I spread raspberry jam to about a 1/2 inch to the edge, use the chocolate frosting to cover and top with fresh raspberries. In the frosting I’ll add a 1/2 tsp of raspberry flavor. The combination is delectable!
Dreena says
Thank you Tracy. It’s a true pleasure knowing you are getting great use of the recipe. Your variation sounds so great – clever!
Kimberly Paquette says
Absolutely delicious!
Courtney says
This is by FAR….the absolute BEST chocolate cake I’ve ever eaten! Out of this world deliciousness! I made this for my daughter’s birthday yesterday and am so glad I did! It is insanely delicious and I will always go to THIS recipe for “chocolate” cake, Thank you so much for such a delicious recipe! I’m so grateful and can’t wait to share it! P.S. your instructions were perfect!
Dreena says
that’s quite a compliment, thank you so much Courtney … and I just finished a vanilla version of this cake for my next cookbook 🙂
Laura says
Love your chocolate cake, and trying today with sweet squash as my friend cannot have night shades.
Looking forward to your vanilla version so we can have something healthier for our girlie tea parties.
Meagan says
When is your vanilla cake recipe going to make an appearance?!
Dreena says
🙂 I recently finalized the recipe for my new book – it’s also nut-free … and I might like it better!