If you’re craving a dessert that feels indulgent yet wholesome, you are going to adore this Vegan Chocolate Sweet Potato Cake with Sweet Potato Frosting Recipe. It’s a delightful celebration of naturally sweet, earthy sweet potatoes paired with rich Dutch-process cocoa, creating a moist, tender cake topped with a luxuriously creamy frosting—all completely plant-based. Whether you’re vegan, simply curious, or looking to impress at your next gathering, this cake is a joyful way to enjoy chocolate in a surprisingly vibrant and nourishing form.
Ingredients You’ll Need
The beauty of this cake comes from a handful of thoughtful, simple ingredients that work hand in hand. Each component not only influences the cake’s texture and flavor but also brings a lovely depth and balance that’s easy to appreciate.
- Sweet potato puree (450g total): Provides natural sweetness, moistness, and a velvety texture that replaces eggs and dairy effortlessly.
- All-purpose flour (180g): Forms the structure of the cake, supporting a light and fluffy crumb.
- Dutch-process cocoa powder (60g): Imparts a deep, mellow chocolate flavor and rich color.
- Baking powder (3 tsp): Offers lift and airiness to keep the cake tender and not dense.
- Sea salt (¼ tsp): Enhances the chocolate notes and balances sweetness perfectly.
- Non-dairy milk (180 ml): Keeps the cake moist and soft without any dairy.
- Apple cider vinegar (2 tsp): Reacts with baking powder to add lightness and subtly enhances flavor.
- Coconut sugar (170g): Adds caramel tones and natural sweetness without overpowering.
- Olive oil (80 ml): Contributes richness and keeps the crumb tender and luscious.
- Espresso (45 ml): Intensifies the chocolate flavor without making the cake taste like coffee.
- Vanilla extract (2 tsp total): Rounds out the flavors and adds warmth.
- Dark chocolate (200g, melted): Incorporated into the frosting for decadent smoothness.
- Vegan Greek-style yogurt (120g): Adds a tangy creaminess to the frosting for balance and silkiness.
How to Make Vegan Chocolate Sweet Potato Cake with Sweet Potato Frosting Recipe
Step 1: Prep the Sweet Potato
Start by roasting your sweet potatoes until soft and caramelized as this brings out the natural sugars and gives the cake a vibrant color and depth. Once cooled, puree until smooth for the best cake texture. Make sure you have about 450g of this lovely puree to brighten up your batter and frosting.
Step 2: Prepare Your Cake Pan and Oven
Line an 7.5 or 8-inch springform pan with parchment paper—don’t skimp on this step because it ensures your cake comes out beautifully without sticking. Preheat the oven to 170°C fan-forced or 180°C conventional. Getting the oven ready early means your batter goes straight in for even baking.
Step 3: Mix Dry Ingredients
Sift together the flour, cocoa powder, baking powder, and sea salt. This step makes sure your dry ingredients are evenly distributed and helps the cocoa powder blend seamlessly for a uniformly rich flavor and moist crumb.
Step 4: Whisk Wet Ingredients
Combine 250g of sweet potato puree with non-dairy milk, apple cider vinegar, coconut sugar, olive oil, espresso, and vanilla extract. Whisking these together until smooth ensures that strong flavors meld beautifully and that the texture of your batter is silky and consistent.
Step 5: Combine Wet and Dry to Make Batter
Add half of your dry mix into the wet bowl and whisk until smooth to avoid lumps. Then gently fold in the remaining dry mix with a spatula to keep the batter light yet evenly mixed. This thoughtful mixing will help create a cake that’s perfectly tender without overworking the gluten.
Step 6: Bake Your Cake
Pour the batter into your prepared pan and bake for about 50 minutes. Keep an eye on it and insert a toothpick in the center—it should come out almost clean, with just a few crumbs clinging. If it’s still wet, pop it back in for just a few more minutes. Patience here leads to perfection.
Step 7: Cooling Time
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Cooling completely is important because it lets the crumb set, so your frosting won’t melt or slide off when you spread it.
Step 8: Make and Apply the Sweet Potato Frosting
Blend the remaining sweet potato puree, melted dark chocolate, vegan Greek-style yogurt, and vanilla together until ultra-smooth in a food processor. This frosting is the magic touch—rich, creamy, and subtly sweet—perfectly complementing the chocolate base. Spread it gently over your cooled cake, making it look as stunning as it tastes.
How to Serve Vegan Chocolate Sweet Potato Cake with Sweet Potato Frosting Recipe
Garnishes
To add an extra flair, sprinkle some toasted pecans, cacao nibs, or freshly shaved dark chocolate over the frosting for contrast in texture and a hint of crunch. A dusting of powdered sugar or a few fresh berries also brings freshness and visual appeal.
Side Dishes
This cake pairs wonderfully with a scoop of vegan vanilla ice cream or a simple dollop of coconut whipped cream. For a cozy beverage companion, pour a cup of rich hot chocolate or spiced chai for a delightful pairing that elevates the dessert experience.
Creative Ways to Present
Slice the cake into neat wedges or fun shapes using cookie cutters for parties. Layer thin slices between plates with fresh fruit or vegan mousse for an elegant plated dessert. You can also serve mini versions in ramekins topped with frosting and edible flowers for a charming touch.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Vegan Chocolate Sweet Potato Cake with Sweet Potato Frosting Recipe fresh by storing it covered in the fridge. The flavors actually deepen after a day or two, and the texture remains moist, so there’s no rush to eat it immediately.
Freezing
If you want to save some for later, wrap the cake tightly in plastic wrap and then foil before freezing. It freezes beautifully for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight to maintain that perfect moist texture.
Reheating
For best results, bring your cake to room temperature before serving. If desired, warm individual slices gently in the microwave for a few seconds to revive that just-baked softness. Avoid reheating the entire cake to preserve the smooth frosting consistency.
FAQs
Can I use sweet potato flour instead of regular flour?
Sweet potato flour has a very different texture and moisture content compared to all-purpose flour, so substituting it would affect the cake’s structure and rise. It’s best to stick with all-purpose flour for this recipe to achieve the correct tenderness and crumb.
Is espresso really necessary in this cake?
While it might seem unusual, the espresso enhances the chocolate flavor without lending a coffee taste, adding a deeper, richer note that intensifies the cocoa. If you prefer, you can omit it and replace it with an equal amount of non-dairy milk, but the flavor won’t be quite as robust.
What kind of non-dairy milk works best?
Any neutral-flavored non-dairy milk like oat, almond, or soy milk works well. The goal is to keep the cake moist without overpowering the delicate chocolate and sweet potato flavors.
How do I know when the cake is fully baked?
Use the toothpick test by inserting a skewer or toothpick into the cake’s center. It should come out with a few moist crumbs but no raw batter. Since ovens vary, if in doubt, bake an extra 5 minutes and check again.
Can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. Be mindful that baking times might vary, and the texture could be slightly different, but it will still be delicious!
Final Thoughts
Trust me, once you try this Vegan Chocolate Sweet Potato Cake with Sweet Potato Frosting Recipe, it will quickly become a treasured favorite in your recipe collection. Its moist crumb, rich chocolate flavor, and luscious frosting make it a truly comforting yet elegant dessert. Don’t hesitate to dive in, experiment with your own twists, and share this little slice of joy with friends and family. Baking this cake feels like a warm, delicious hug in every bite.
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Vegan Chocolate Sweet Potato Cake with Sweet Potato Frosting Recipe
- Prep Time: 60 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 50 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western-style
- Diet: Vegan
Description
This Vegan Chocolate Sweet Potato Cake offers a moist, rich chocolate flavor enhanced by the natural sweetness and creaminess of sweet potatoes. Featuring a luscious sweet potato-based frosting, this cake is a perfect dairy-free dessert that combines wholesome ingredients and vibrant taste, ideal for vegan and health-conscious dessert lovers.
Ingredients
Cake
- 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
- 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: If starting with raw sweet potatoes, roast about 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. Measure 450g of cooked sweet potato puree in total.
- Prepare cake pan and oven: Line a 7.5 or 8-inch springform cake pan with parchment paper on the base and sides. Preheat the oven to fan-forced 170°C (340°F) or conventional 180°C (356°F).
- Mix dry ingredients: Sift together flour, Dutch-process cocoa powder, baking powder, and sea salt into a bowl. Stir to combine and set aside.
- Mix wet ingredients: In a large bowl, whisk 250g sweet potato puree, non-dairy milk, apple cider vinegar, coconut sugar, olive oil, espresso, and vanilla extract until smooth and well-combined.
- Combine batter: Add half of the dry ingredients to the wet ingredients and whisk thoroughly. Then use a rubber spatula to gently fold in the remaining dry ingredients until just combined.
- Bake the cake: Pour the batter into the prepared springform pan. Bake for 50 minutes, testing doneness with a skewer or toothpick inserted in the center—you want it to come out almost clean with a few crumbs. If wet batter remains, bake for an additional 5 minutes as needed.
- Cool the cake: Let the cake cool in the pan for 10 minutes before carefully removing the springform ring. Transfer the cake to a wire rack and cool completely.
- Prepare and apply frosting: Place sweet potato puree, melted dark chocolate, vegan Greek-style yogurt, and vanilla extract into a food processor. Blitz until smooth and creamy. Spread the frosting evenly over the cooled cake.
Notes
- For best results, use Dutch-process cocoa powder as it delivers a richer chocolate flavor and better texture.
- Non-dairy milk options like almond, soy, or oat milk work well for this vegan recipe.
- Make sure the sweet potatoes are fully cooked and mashed to ensure a smooth batter and frosting.
- Espresso enhances the chocolate flavor but can be omitted if desired.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
