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.
Amelia says
I made this substituting butternut squash for the sweet potato in the cake. It was more like a soft chocolate brownie–almost like spoon bread so, not very cake like but SO GOOD! Instead of frosting, I ate it with peanut butter banana nice cream and it was quite a treat! I will be making it with sweet potato in the future if I want a cake and butternut squash if I want it to be like a yummy chocolate brownie cloud. Thank you for the recipe 🙂
Barbara Barnett says
Dreena, my daughter is a strict vegan and very picky. For her surprise 50th birthday, her husband had a huge cake made and I made this vegan cake to surprise her and she absolutely loved it! I was so nervous worrying about the outcome and rather she’d like it but it was perfect! Today, I’m making it for our vegan potluck group and this is my 3rd time making it. I’ve used oat flour and wheat flour in the past and they have all worked out.
Dreena Burton says
Oh, thanks so much for the glowing review, Barbara! And, I’m stoked it pleased even your picky vegan daughter, lol. That’s amazing. Thank you so much for sharing this cheer with me, and for others to read as well. 🙂
Célia Mardjoeki says
Thank you so much for that exquisite recipe! I doubled it and I don’t regret it!!
Dreena Burton says
So happy to hear that, thank you Célia
Alisa R Bento says
This cake is my go-to for many holidays and events. It is my absolute favorite and I always get tons of compliments from everyone…even those who have no idea it is wfpb. I am wanting to do cupcakes this time though and am wondering what the cook time would be.
Dreena Burton says
Hi Alisa, what a lovely comment to read – thank you! I usually bake cupcakes between 14-17 minutes, depending on how much you fill them.
Dreena Burton says
and I’ll add I’d watch at the lower end of time (15 mins) checking your oven to see if they look dry/set. Try not to overbake they can dry more quickly as cupcakes.
Alisa says
Thank you! Very helpful.
Shauna Fenton says
Excellent recipe! All of my non vegan friends even loved it! I substituted peanut butter in the icing because I was out of the others – but it was a hit – thank you!
Dreena Burton says
Just wonderful to read, thank you Shauna!