Description
This Vegan Chocolate Sweet Potato Cake is a moist, rich dessert that combines the natural sweetness and creaminess of sweet potato with deep, intense chocolate flavor. Topped with a smooth and velvety sweet potato and dark chocolate frosting, this cake is both dairy-free and egg-free, making it a perfect indulgence for vegans and those avoiding animal products. The recipe uses wholesome ingredients like coconut sugar, olive oil, and vegan yogurt to create a delicious cake that’s balanced and satisfying.
Ingredients
Cake
- 250 g sweet potato puree
- 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 paste
Frosting
- 200 g sweet potato puree
- 200 g dark chocolate (melted)
- 120 g vegan Greek-style yogurt
- ½ teaspoon vanilla paste
Instructions
- Prep sweet potato: Roast around 700g of raw sweet potatoes on a lined baking sheet at 425°F (220°C) for 40-45 minutes until soft. Allow to cool to room temperature and then puree or mash with a fork. You will need a total of 450g cooked sweet potato puree for cake and frosting combined.
- Prepare pan and preheat oven: Line a 7.5 or 8-inch springform cake pan with parchment paper on the base and sides. Preheat your oven to fan-forced 170°C (340°F) or conventional 180°C (356°F).
- Mix dry ingredients: Sift together the all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt into a bowl. Stir to combine and set aside.
- Mix wet ingredients: In a separate large bowl, whisk together 250g of sweet potato puree, non-dairy milk, apple cider vinegar, coconut sugar, olive oil, espresso, and vanilla paste until fully combined.
- Make the batter: Add half of the dry ingredient mixture to the wet ingredients and whisk thoroughly. Then fold in the remaining dry ingredients gently with a rubber spatula, taking care not to overwork the batter.
- Bake: Pour the batter into the prepared cake pan and bake for 50 minutes. Test for doneness by inserting a skewer into the center — it should come out mostly clean with a few moist crumbs. If batter remains on the skewer, continue baking for an additional 5 minutes.
- Cool the cake: Let the cake cool in the pan on a wire rack for 10 minutes before carefully removing it from the pan. Allow it to cool completely on the wire rack.
- Prepare frosting: In a food processor, combine 200g sweet potato puree, melted dark chocolate, vegan Greek-style yogurt, and vanilla paste. Blitz until smooth and creamy.
- Frost the cake: Spread the sweet potato frosting evenly over the cooled cake. Serve and enjoy this rich vegan chocolate delight.
Notes
- If you don’t have Dutch-process cocoa powder, natural cocoa powder can be used but the flavor profile will be slightly different.
- Ensure the espresso is cooled before adding to the batter to avoid curdling the ingredients.
- You can prepare the sweet potato puree in advance and store it refrigerated for up to 2 days.
- For a gluten-free version, swap all-purpose flour for a gluten-free flour blend with similar weight.
- The cake is best enjoyed within 2 days but can be stored covered in the refrigerator for up to 4 days.
- Make sure to cool the cake completely before frosting to prevent melting the frosting.
- Prep Time: 20 minutes (plus 40-45 minutes roasting time for sweet potatoes)
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
