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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
