Name: Sweet Potato Chocolate Cake Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups sweet potatoes (peeled and diced); ¼ cup plant-based milk; ½ to ¾ cup maple syrup; 1 ½ cups oat flour (ground oats); ½ cup + 2 tablespoons unsweetened cocoa powder; ½ tablespoon cinnamon; 2 teaspoons baking soda; ½ teaspoon salt; ¼ cup vegan chocolate chips; ¼ cup chia seeds; ¼ cup crushed almonds

Jump to Recipe· 3.8 from 9 reviews

If you’re looking for a dessert that’s both wholesome and utterly delicious, this Sweet Potato Chocolate Cake Recipe is an absolute game changer. It combines the natural sweetness and creaminess of sweet potatoes with rich cocoa to create a moist, tender cake that feels indulgent without the guilt. Perfect for breakfast, snacks, or a comforting dessert, this cake brings together simple ingredients that transform into a flavor-packed treat everyone will love.

Ingredients You’ll Need

The image shows a white marbled surface with various baking ingredients neatly arranged. On the left, there are two raw sweet potatoes with rough, reddish-brown skins. Moving right, there is a small white bowl with cinnamon, baking soda, and salt in three small piles. Below that, a medium white bowl filled with dark chia seeds sits next to a small pile of whole almonds. Below the almonds, a small white bowl is filled with dark chocolate chips. To the right, there is a large white bowl with a light beige flour mix, and above it, a slightly smaller white bowl filled with cocoa powder. Near the top right corner, two small glass jars contain syrup and a white liquid, likely milk or cream. All items are placed clearly and evenly spaced, photo taken with an iphone --ar 4:5 --v 7

As with all the best recipes, the magic here comes from a handful of simple, thoughtful ingredients. Each one plays a key role—sweet potatoes add moisture and natural sweetness, oat flour keeps it hearty yet gluten-friendly, and cocoa powder delivers that deep chocolate flavor that makes this cake so irresistible.

2 cups sweet potatoes: Cooked and pureed, they provide natural sweetness and moisture to the cake.
¼ cup plant-based milk: Keeps the batter smooth while keeping it vegan-friendly.
½ to ¾ cup maple syrup: A natural sweetener that enhances the cake’s rich flavors.
1 ½ cups oat flour (ground oats): Adds a wholesome texture and subtle nuttiness.
½ cup + 2 tablespoons unsweetened cocoa powder: Brings deep, luxurious chocolate notes without overpowering the sweet potato.
½ tablespoon cinnamon: Adds warmth and a hint of spice to balance the chocolate.
2 teaspoons baking soda: Helps the cake rise and become fluffy.
½ teaspoon salt: Enhances all the other flavors perfectly.
¼ cup vegan chocolate chips (optional): For pockets of melty chocolate throughout the cake.
¼ cup chia seeds (optional): Boosts nutrition and adds a subtle texture.
¼ cup crushed almonds (optional): Adds a delightful crunch and nutty flavor.

How to Make Sweet Potato Chocolate Cake Recipe

Step 1: Prepare the Sweet Potato Puree

Start by preheating your oven to 400 degrees Fahrenheit. While the oven warms up, boil two medium diced sweet potatoes in a saucepan until they’re fork-tender, about 15 to 20 minutes. Once cooked, peel off the skin and blend the sweet potatoes until they’re silky smooth. This puree is the creamy base that will give your cake its signature moist texture.

Step 2: Combine the Wet Ingredients

In a large mixing bowl, stir together the sweet potato puree, plant-based milk, and maple syrup. These wet ingredients meld together to create a naturally sweet, luscious batter, setting the tone for the flavors to come.

Step 3: Add the Dry Ingredients and Optional Mix-ins

Next, add the oat flour, unsweetened cocoa powder, cinnamon, baking soda, and salt into the wet mixture. If you want to elevate the texture and flavor, gently fold in vegan chocolate chips, chia seeds, and crushed almonds. Mix everything until it forms a cohesive dough—be careful not to overmix to keep your cake tender and light.

Step 4: Bake to Perfection

Grease a loaf pan generously and transfer your batter into it. Bake in the preheated oven for 35 to 40 minutes. To check for doneness, insert a fork into the cake—if it comes out mostly clean and the top feels just set, you’re golden. Let the cake cool completely; this rest time helps it firm up to the perfect slicing consistency.

How to Serve Sweet Potato Chocolate Cake Recipe

The image shows a thick, dark brown brownie square lying on white parchment paper over a white marbled surface. The dense brownie has a rough, slightly crumbly texture. On top, there is a generous drizzle of light brown peanut butter sauce that runs over the edges, forming small droplets on the paper below. Scattered across the top are glossy, dark chocolate chips and chopped almonds, adding texture and color contrast with their reddish-brown and cream hues. In the background on the right side, there is a white dish with metal cake knives resting on it, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

This cake is wonderful on its own, but a smear of your favorite nut butter on top adds a creamy, savory contrast that makes every bite even more delightful. You can also sprinkle chopped nuts or add a dusting of cocoa powder for an elegant touch.

Side Dishes

Serve slices alongside fresh berries or a scoop of dairy-free vanilla ice cream for a comforting dessert spread. For a breakfast spin, pair it with a cup of rich coffee or chai tea to balance the sweetness and warmth in the cake.

Creative Ways to Present

Try turning this Sweet Potato Chocolate Cake Recipe into cupcakes or muffins for easy sharing, or layer thin slices with whipped coconut cream and fruit for a trendy cake parfait. A drizzle of vegan caramel sauce adds a glossy finish that wows any crowd.

Make Ahead and Storage

Storing Leftovers

Because this cake contains cooked sweet potatoes, it’s best to store leftovers in the refrigerator. Wrapped tightly or kept in an airtight container, it will stay fresh for up to 4 days while maintaining its moist texture and flavor.

Freezing

This recipe freezes beautifully! Wrap cooled slices individually or store the whole loaf in freezer-safe packaging. When frozen, it’s best used within 2 months. Thaw in the fridge overnight for convenient enjoyment anytime.

Reheating

To enjoy this cake warm, simply microwave slices for 15-20 seconds or toast them lightly in a toaster oven. The gentle heat brings out the chocolate aroma and makes the cake feel freshly baked all over again.

FAQs

Can I use regular flour instead of oat flour?

Absolutely! While oat flour lends a lovely texture and healthful benefits, all-purpose flour can be used in the same quantity with great results. Just keep in mind the flavor and texture will shift slightly.

Is this cake gluten-free?

Yes, if you use certified gluten-free oat flour, this cake is naturally gluten-free. It’s a fantastic option for those avoiding gluten without sacrificing flavor or moisture.

Can I substitute sweet potatoes with another type of squash?

You can experiment with butternut or pumpkin, but sweet potatoes have a unique sweetness and moisture that really make this cake special. Other squashes might yield a slightly different texture and flavor.

How do I make the cake fudgier?

If you prefer a fudgier cake, try underbaking it slightly—remove it from the oven when a fork inserted still has a few moist crumbs sticking to it. This keeps it dense and moist instead of fully set.

Can I add any other mix-ins?

Of course! Feel free to add dried fruits, different nuts, or even shredded coconut. The cake is versatile and holds up well to a variety of tasty additions.

Final Thoughts

There’s something truly comforting about this Sweet Potato Chocolate Cake Recipe that makes it a wonderful addition to any kitchen repertoire. Whether you’re after an elevated snack or a nourishing dessert, it’s a delicious way to enjoy wholesome ingredients with joyful chocolate flair. Give it a try and watch it become a fast favorite!

Sweet Potato Chocolate Cake Recipe

Ingredients You’ll Need