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.
Hannah says
I made this with a gluten free flour blend, which wasn’t meant to be. It tastes great just the texture is off. Maybe I’ll try almond flour next time ? However the frosting is AMAZING!!! I will definitely be keeping this recipe.
Dreena says
Hi Hannah, sorry the GF blend didn’t work too well. I know they vary by brand. I’ve heard good things about the King Arthur blend, but haven’t used it myself. I think using some almond flour in part would be great – but not in full. Maybe use 1/3 – 1/2 of almond flour. Glad you loved the frosting, I do too – so much!
Naomi says
I make mine with Bob’s Red Mill GF flour and it always comes out delicious. Not all GF flours are created equal.
Megan says
Naomi, do you use the Bob’s GF “all purpose” flour or the GF “baking flour”?
Wynter says
This cake is so delicious! I didn’t frost it because I only had one sweet potato to work with, but so deliciously moist and chocolatey and fudgy! Will definitely make it again!
Hazel says
This is a delicious cake, however I had to bake mine a lot longer than 23 minutes and its was still more like a chocolate fudge cake truly delicious, is this how it’s supposed to be and how long did you all bake yours for.
Thanks Hazel
Definitely making again best chocolate I have ever tasted
Eilene says
Same here! I guess she’s not responding to your question. I would use a little more flour next time. Mine sunk after cooling.
Dreena Burton says
Hi Eilene, I don’t see every comment – I don’t get notifications for all. So if I don’t respond, that’s why. I’m unsure why this may have happened with your cake. Did you change anything in the recipe? Type of sweetener? Type of flour? What liquid did you use, etc? Any changes can affect the final result. Sometimes it’s the oven, there are many variables with baking, it’s trickier than making a soup or casserole, etc.
Yulca says
I used 3 huge, super soft medjool dates instead of the coconut sugar & simply pureed them with the wet ingredients. The batter then needed a dash more water, but the final result is SO GOOD (based on the nibble I just stole from the cooling rack). Hubby is usually not a fan of oil-free baking (loved your lemon cranberry muffins, though), but I see this becoming our family’s standard chocolate cake for many future birthdays, kids’ events, etc. Thank you!
P.S. Can’t wait for your second book, already pre-ordered. We use PPF all the time & have already gifted it to others, too. You’re so good at what you do!!
Dreena says
Hi Yulca, thank you so much for the great rating and feedback. I’m so happy you enjoyed the cake – and your hubby too! And, I appreciate your kind words. I hope you enjoy the new book just as much… or more!
Natalie says
How would this work as cupcake? Thanks so much!
Dreena says
Hi Natalie, works great! Bake about 14-16 mins for cupcakes filled just over halfway
Helen says
I just baked this recipe as cupcakes. Makes 8 large cupcakes. They came out so tender and delicious! I used whole wheat pastry flour in lieu of the spelt flour and brown sugar in plaee of the coconut sugar. I froze the cupcakes and hope the frosting can be frozen as I want to frost them in five days time when I bring the cupcakes out of the freezer. The frosting is equally delicious and wito used brown sugar. Will make this recipe again…it is a great recipe! Wondering if medjool dates might be used instead of the sugar. I am glad this recipe is oil/shortening/butter-free! Nevertheless, the cupcakes are very tender, and melt in your mouth!
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Dreena says
Delighted you loved the recipe, thanks for the feedback, Helen. If you want to swap dates, I’d opt for date sugar as it’s similar consistency (not exactly the same, but closer than dates). Date sugar is available in most stores, here it is on amazon: https://amzn.to/3vj4Rj0 Hope that helps, very happy you loved the cupcakes!