If you’re searching for a dessert that feels indulgent yet wholesome, the Vegan Chocolate Sweet Potato Cake With Sweet Potato Frosting Recipe is an absolute showstopper. This cake is a luscious marriage of rich cocoa and naturally sweet roasted sweet potatoes, resulting in a moist texture that’s both decadent and nourishing. The sweet potato frosting adds a creamy, subtly spiced layer that elevates every bite, making it a perfect centerpiece for gatherings or a cozy treat to enjoy any time you crave some chocolatey goodness without dairy or eggs.
Ingredients You’ll Need
This recipe shines for its straightforward yet thoughtfully selected ingredients that contribute to the depth, moisture, and texture of the cake. Each element plays a key role in creating a harmonious balance between sweetness, chocolate intensity, and that velvety mouthfeel you’ll adore.
- Sweet potato puree: This is the heart of the cake and frosting, providing natural sweetness and moisture.
- All-purpose flour: The base that gives structure to the cake without weighing it down.
- Dutch-process cocoa powder: Adds a deep chocolate flavor with a smooth finish, more mellow than other cocoas.
- Baking powder: Helps the cake rise and stay fluffy throughout baking.
- Sea salt: Enhances the chocolate flavor and balances the sweetness.
- Non-dairy milk: Keeps the cake moist and vegan-friendly without overpowering flavors.
- Apple cider vinegar: Reacts with baking powder to add lift and a tender crumb.
- Coconut sugar: Provides subtle caramel notes and sweetens naturally.
- Olive oil: Ensures the cake remains rich and moist, lending a delicate fruity hint.
- Espresso: Intensifies the chocolate taste without adding bitterness.
- Vanilla extract: Brightens the flavor profile and rounds out the richness.
- Dark chocolate (melted): Incorporated into the frosting for luscious depth.
- Vegan Greek-style yogurt: Adds creaminess and a slight tang to the frosting.
How to Make Vegan Chocolate Sweet Potato Cake With Sweet Potato Frosting Recipe
Step 1: Prep Sweet Potato
Begin by roasting roughly 700 grams of sweet potatoes until they’re tender and easy to mash. This roasting step is crucial—it enhances the natural sugars, giving the cake a beautifully sweet and earthy nuance. Once roasted and cooled to room temperature, puree the sweet potatoes until smooth. You’ll need a total of 450 grams of this puree split between the batter and frosting.
Step 2: Prepare the Pan and Oven
Line a 7.5 or 8-inch springform cake pan with parchment paper on both the base and sides. This simple step ensures the cake releases cleanly after baking. Preheat your oven to 170°C (340°F) if using a fan-forced setting, or 180°C (356°F) for a conventional oven to get it perfectly ready for baking.
Step 3: Mix Dry Ingredients
Sift together the all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt. This combination guarantees even distribution of leavening agents and avoids clumping, which contributes to that tender crumb we love in the cake. Set this mixture aside while you prepare the wet ingredients.
Step 4: Whisk the Wet Ingredients
In a large bowl, whisk the 250 grams of sweet potato puree with non-dairy milk, apple cider vinegar, coconut sugar, olive oil, espresso, and vanilla extract. This creates a luscious, flavorful base that’s the secret behind the cake’s moist texture and complex taste.
Step 5: Combine Wet and Dry Ingredients
Add half of the dry mixture into the wet ingredients and whisk until just combined. Then switch to a rubber spatula and gently fold in the remaining dry ingredients, being careful not to overmix. This gentle folding keeps the cake light and fluffy rather than dense.
Step 6: Bake the Cake
Pour the batter into your parchment-lined pan and bake for 50 minutes. To test for doneness, insert a skewer or toothpick in the center; it should come out with a few moist crumbs but no wet batter. If needed, keep baking in 5-minute intervals until the skewer is almost clean.
Step 7: Cool the Cake
Let the cake cool in the tin for 10 minutes before carefully removing it and transferring to a wire rack to cool completely. Cooling before frosting is essential to prevent the sweet potato frosting from melting and sliding off.
Step 8: Prepare the Sweet Potato Frosting
In a food processor, blend 200 grams of sweet potato puree with melted dark chocolate, vegan Greek-style yogurt, and a splash of vanilla extract until silky smooth. This frosting is a creamy, wholesome alternative to traditional buttercream that complements the cake perfectly.
How to Serve Vegan Chocolate Sweet Potato Cake With Sweet Potato Frosting Recipe
Garnishes
Adding garnishes can take this cake from delicious to stunning. Consider sprinkling chopped toasted pecans for crunch or delicate edible flowers for a breathtaking presentation. A dusting of cocoa powder or a drizzle of melted dark chocolate adds extra chocolate flair that’s sure to impress guests and satisfy your sweet tooth.
Side Dishes
This cake pairs beautifully with a scoop of coconut-based vanilla ice cream or a dollop of fresh berries to brighten up the rich chocolate. A hot cup of coffee or herbal tea also complements the subtle espresso notes within the cake, rounding out a cozy dessert experience.
Creative Ways to Present
Try serving individual slices layered with extra frosting and fresh fruit on elegant plates for a fancy touch. For gatherings, a cake stand with decorative ribbons or seasonal decorations around the base adds charm. You could even turn leftovers into decadent cake truffles by crumbling the cake and mixing with frosting before rolling into bite-sized treats.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. The frosting helps keep the cake moist, and chilling enhances the flavors, so each slice stays fresh and indulgent.
Freezing
If you want to enjoy the Vegan Chocolate Sweet Potato Cake With Sweet Potato Frosting Recipe later, you can freeze it for up to 2 months. Wrap the cake tightly with plastic wrap and foil before freezing. Thaw overnight in the fridge before serving to preserve the texture and flavor.
Reheating
When ready to enjoy, bring slices to room temperature or warm gently in the oven at a low temperature (around 150°C/300°F) for 10-15 minutes. Avoid using a microwave to reheat as it can make the frosting separate or the cake too dense.
FAQs
Can I use other types of sweet potatoes for this recipe?
Absolutely! While the classic orange sweet potatoes work wonderfully for their natural sweetness and color, purple or white sweet potatoes will give a unique twist in both flavor and appearance. Just adjust sweetness if needed.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend, but make sure it contains xanthan gum or a similar binder to maintain the cake’s structure. Baking times may vary slightly, so keep an eye on the cake as it bakes.
Can I substitute espresso with something else?
If you prefer to skip espresso, strong brewed coffee or even just hot water will do. The espresso enriches the chocolate notes and balances sweetness, but it’s not essential for the cake to turn out delicious.
How do I know when the cake is fully baked?
Use a toothpick or skewer inserted into the center of the cake. It should come out with a few moist crumbs attached but no wet batter. If it does, bake the cake for an additional 5 minutes and test again.
Can I make the frosting without a food processor?
You can whip the frosting by hand using a strong whisk or electric mixer, but it might have a slightly chunkier texture. Make sure to mash the sweet potato puree as smooth as possible before mixing.
Final Thoughts
The Vegan Chocolate Sweet Potato Cake With Sweet Potato Frosting Recipe is truly a game-changer for anyone who loves chocolate cake but wants a healthier, plant-based option without sacrificing flavor. Moist, rich, and subtly sweet with that dreamy frosting, it’s a dessert that feels special while being surprisingly simple to make. I can’t wait for you to try it and watch this cake become a beloved staple in your recipe collection!
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Vegan Chocolate Sweet Potato Cake With Sweet Potato Frosting Recipe
- Total Time: 1 hour 50 minutes
- Yield: 10 servings 1x
- Diet: Vegan
Description
This Vegan Chocolate Sweet Potato Cake with Sweet Potato Frosting is a moist, rich dessert that cleverly uses sweet potatoes for natural sweetness and a velvety texture. Perfect for a plant-based diet, it features a luscious chocolate cake with a creamy, chocolate-infused sweet potato frosting that is both dairy-free and egg-free, offering a guilt-free indulgence for all occasions.
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: Roast approximately 700g of raw sweet potatoes on a lined baking sheet at 425°F (220°C) for 40-45 minutes until soft. Cool to room temperature and puree or mash with a fork to yield 450g of cooked sweet potato puree.
- Preparation: Line the sides and base of a 7.5 or 8-inch springform cake pan with parchment paper. Preheat the oven to fan-forced 170°C (340°F) or conventional 180°C (356°F).
- Mix dry ingredients: Sift together the flour, Dutch-process cocoa powder, baking powder, and sea salt into a bowl and stir to combine. Set aside.
- Mix wet ingredients: In a large bowl, whisk 250g of the sweet potato puree with non-dairy milk, apple cider vinegar, coconut sugar, olive oil, espresso, and vanilla extract until homogeneous.
- Make the batter: Add half of the dry ingredients to the wet ingredients and whisk until combined. Then gently fold in the remaining dry ingredients using a rubber spatula until just combined to maintain airiness.
- Bake: Pour the batter into the prepared cake pan and bake for 50 minutes. Check doneness by inserting a skewer or toothpick into the center; it should come out mostly clean with a few crumbs. If wet batter remains, bake for an additional 5 minutes as needed.
- Cool: Let the cake cool in the tin for 10 minutes, then carefully remove it from the pan and transfer to a wire rack to cool completely.
- Frosting: Combine 200g sweet potato puree, melted dark chocolate, vegan Greek-style yogurt, and vanilla extract in a food processor. Blitz until smooth and creamy. Spread evenly over the cooled cake.
Notes
- If starting with raw sweet potatoes, roasting yields the best flavor and texture for the puree.
- Using Dutch-process cocoa powder enhances the chocolate flavor richness.
- Non-dairy milk options such as almond, soy, or oat milk work well.
- Coconut sugar provides a natural, lower glycemic sweetness.
- Olive oil contributes healthy fats and moistness to the cake.
- Espresso intensifies the chocolate flavor without overpowering the cake.
- Vegan Greek-style yogurt adds creaminess and tang to the frosting.
- Ensure the cake is completely cool before frosting to prevent melting.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
