Vegan Chocolate Sweet Potato Cake With Sweet Potato Frosting Recipe

Introduction

This vegan chocolate sweet potato cake is a rich, moist dessert that combines the natural sweetness of roasted sweet potatoes with deep cocoa flavor. Topped with a creamy sweet potato frosting, it’s a delightful treat perfect for any occasion.

Ingredients

• 250 g sweet potato puree (weighed after cooking)
• 180 g all-purpose flour
• 60 g Dutch-process cocoa powder
• 3 teaspoons baking powder
• ¼ teaspoon sea salt
• 180 ml non-dairy milk
• 2 teaspoons apple cider vinegar
• 170 g coconut sugar
• 80 ml olive oil
• 45 ml espresso
• 1 teaspoon vanilla extract
• 200 g sweet potato puree (for frosting, weighed after cooking)
• 200 g dark chocolate (melted)
• 120 g vegan Greek-style yogurt
• ½ teaspoon vanilla extract (for frosting)

Instructions

1. Step 1: Prep sweet potato by roasting about 700 g of raw sweet potatoes on a lined baking sheet at 425°F (220°C) for 40-45 minutes until soft. Let cool and puree or mash. You will need 450 g total cooked sweet potato puree.
2. Step 2: Line a 7.5 or 8-inch springform cake pan with parchment paper on the sides and base. Preheat the oven to fan-forced 170°C (340°F) or conventional 180°C (356°F).
3. Step 3: Sift flour, cocoa powder, baking powder, and sea salt together in a bowl. Stir to combine and set aside.
4. Step 4: In a large bowl, whisk 250 g sweet potato puree with non-dairy milk, apple cider vinegar, coconut sugar, olive oil, espresso, and vanilla extract until smooth.
5. Step 5: Add half the dry ingredients to the wet mixture and whisk until combined. Then fold in the remaining dry ingredients gently with a rubber spatula.
6. Step 6: Pour the batter into the prepared cake pan. Bake for 50 minutes, checking doneness with a skewer— it should come out almost clean with a few crumbs. If batter remains wet, bake an additional 5 minutes as needed.
7. Step 7: Cool the cake in the pan for 10 minutes, then remove the pan and transfer the cake to a wire rack to cool completely.
8. Step 8: Prepare the frosting by blending 200 g sweet potato puree, melted dark chocolate, vegan Greek-style yogurt, and ½ teaspoon vanilla extract in a food processor until smooth. Frost the completely cooled cake.

Tips & Variations

• Use freshly brewed espresso or strong coffee for a deeper chocolate flavor, or substitute with brewed chicory coffee for a caffeine-free option.
• For added texture, fold in chopped nuts or vegan chocolate chips into the batter before baking.
• If you don’t have vegan Greek-style yogurt, a thick coconut yogurt or silken tofu works well in the frosting.
• Ensure sweet potatoes are fully cooled before pureeing to achieve a smooth batter and frosting.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. You can also freeze the unfrosted cake for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of non-dairy milk?

Yes, you can substitute with regular dairy milk if you are not strictly vegan, but non-dairy milk keeps this recipe fully plant-based.

How do I know when the cake is fully baked?

Insert a skewer or toothpick into the center of the cake; it should come out almost clean with a few moist crumbs but no wet batter. If batter sticks to the skewer, bake for another 5 minutes and test again.

Vegan Chocolate Sweet Potato Cake With Sweet Potato Frosting Recipe

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★★★★★

4.7 from 132 reviews

• Author: Lana
• Total Time: 1 hour 15 minutes plus cooling time
• Yield: 10 servings 1x
• Diet: Vegan

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Description

This Vegan Chocolate Sweet Potato Cake is a moist, rich, and healthier alternative to traditional chocolate cakes. Made with roasted sweet potatoes, Dutch-process cocoa, and naturally sweetened with coconut sugar, this cake is completely plant-based and topped with a creamy sweet potato frosting blended with dark chocolate and vegan Greek-style yogurt. Perfect for vegan and dairy-free diets, it combines the comforting flavors of chocolate with the nutritious goodness of sweet potatoes in a guilt-free dessert.

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Ingredients

Scale 1x2x3x

Cake Batter Ingredients

• 250 g sweet potato puree (weighed after cooking)
• 180 g all-purpose flour
• 60 g Dutch-process cocoa powder
• 3 teaspoons baking powder
• ¼ teaspoon sea salt
• 180 ml non-dairy milk
• 2 teaspoons apple cider vinegar
• 170 g coconut sugar
• 80 ml olive oil
• 45 ml espresso
• 1 teaspoon vanilla extract

Frosting Ingredients

• 200 g sweet potato puree (weighed after cooking)
• 200 g dark chocolate (melted)
• 120 g vegan Greek-style yogurt
• ½ teaspoon vanilla extract

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Instructions

1. Prep sweet potato: Roast raw sweet potatoes (around 700g) on a lined baking sheet at 425°F (220°C) for 40-45 minutes until soft. Cool to room temperature, then puree or mash. You will need 450g total cooked sweet potato puree for the recipe.
2. Prepare the pan and oven: Line the sides and bottom of a 7.5 or 8-inch springform pan with parchment paper. Preheat your oven to 170°C (340°F) fan-forced or 180°C (356°F) conventional heat.
3. Mix dry ingredients: Sift together the all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt in a bowl and stir to combine. Set aside.
4. Mix wet ingredients: In a large bowl, whisk together 250 g sweet potato puree, non-dairy milk, apple cider vinegar, coconut sugar, olive oil, espresso, and vanilla extract until smooth.
5. Make the batter: Add half of the dry ingredients to the wet ingredients and whisk until combined. Then use a rubber spatula to gently fold in the remaining dry ingredients until just incorporated.
6. Bake the cake: Pour the batter into the prepared springform pan and bake for 50 minutes. Check doneness by inserting a skewer into the center; it should come out almost clean with a few moist crumbs. If batter remains, bake an additional 5 minutes as needed.
7. Cool the cake: Let the cake cool in the pan for 10 minutes. Then carefully remove the springform pan sides and transfer the cake to a wire rack to cool completely.
8. Prepare the frosting: Add 200 g sweet potato puree, melted dark chocolate, vegan Greek-style yogurt, and vanilla extract to a food processor. Blitz until smooth and creamy. Spread the frosting evenly over the cooled cake.

Notes

• Use Dutch-process cocoa powder for a smoother, less acidic chocolate flavor.
• Espresso enhances the chocolate taste but can be substituted with strong brewed coffee or omitted if preferred.
• Coconut sugar gives a subtle caramel note; you may substitute with brown sugar if needed.
• Ensure sweet potatoes are fully cooked and cooled before pureeing to avoid a watery batter.
• For best texture, do not overmix the batter once dry ingredients are added.

• Prep Time: 25 minutes (includes roasting and cooling sweet potatoes)
• Cook Time: 50 minutes (baking time)
• Category: Dessert
• Method: Baking
• Cuisine: Vegan, American-inspired

Keywords: vegan chocolate cake, sweet potato cake, dairy-free dessert, plant-based cake, healthy chocolate cake, vegan frosting, cocoa cake