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.
Anu says
Is it possible to substitute applesauce for the sugar/maple syrup?
Dreena says
Hi Anu, I wouldn’t since there is already a puree in the cake. When subbing more for sweetener, it starts to lose flavor and isn’t quite like cake anymore. Also, personally I don’t find applesauce combines well in chocolate baked goods. I like it in vanilla or spiced (cinnamon, nutmeg) muffins or quick breads, but find the applesauce/chocolate combo isn’t the best.
Laura says
Interested in making this but my son is allergic to cashews so the doctor recommended he stay away from all tree nuts. Is there something we can use instead for frosting. Peanut butter maybe?
Dreena says
Hi Laura, yes, for sure. You can use coconut butter. See this video to see how it works: https://fb.watch/1wBHDM-auB/ Using coconut butter you will definitely need extra milk because it is so dense and dry, try about another 3-4 tbsp.
Sabina says
I only had 1/2 of sweet potato so I added 1 mashed banana. I also used brown sugar instead of maple syrup because I didn’t have any and walnuts instead of hemp seeds. They have turned out just perfect in size and sweetness.
Thank you for sharing this recipe!
Sabina says
Sorry, I wanted to post my comment under the sweet potato muffins. I made a mistake.
Susu Dugas says
Has anyone experimented with this recipe at high altitude? I live in Denver (5280 feet) and am going to the Rocky Mountains (9200 feet)where i hope to make the cake for our friend’s 60th birthday. Should i add more liquid (maple syrup?) and flour? The more specific suggestions, the better!
Thanks!
Celine says
Hi! This looks great! We have a tree nut allergy and I was wondering how I can make the icing without nut butter. Thank you!
Anni says
Hi Celine, I successfully sub sunflower seeds butter for nut buttwr
Tracy says
A total keeper. This recipe was just fantastic and a real hit. Thank you, Dreena!
Dreena says
just fabulous to read, thanks Tracy
Scott D Primack says
Hello. Loved your cake. Do you have the nutritional facts for either the whole, or piece of the cake? Thx!