Name: Vegan Chocolate Sweet Potato Cake with Sweet Potato Frosting Recipe
Prep time: 15 min
Cook time: PT-492062H38M38S
Total time: 1 h 10 min
Cuisine: Vegan
Ingredients: 250 g (1 cup + 1 tbsp) sweet potato puree (after cooking); 180 g (1 ½ cups) all-purpose flour; 60 g (¾ cup) Dutch-process cocoa powder; 3 teaspoons baking powder; ¼ teaspoon sea salt; 180 ml (¾ cup) non-dairy milk (soy, oat, or almond); 2 teaspoons apple cider vinegar; 170 g (1 cup) coconut sugar; 80 ml (⅓ cup) olive oil; 45 ml espresso; 1 teaspoon vanilla extract; 200 g (¾ cup + 2 tbsp) sweet potato puree (after cooking); 200 g (7 oz) dark chocolate, melted; 120 g (½ cup) vegan Greek-style yogurt; ½ teaspoon vanilla extract

Jump to Recipe· 4.2 from 28 reviews

If you’re on the hunt for a cake that feels like a warm hug and brings vibrant flavor to your dessert table, look no further than this Vegan Chocolate Sweet Potato Cake with Sweet Potato Frosting Recipe. It’s a luscious treat that combines the natural sweetness and creaminess of sweet potatoes with the rich, deep notes of Dutch-process cocoa, all wrapped up in a moist, tender crumb. The frosting, made from sweet potato puree and melted dark chocolate, adds a uniquely smooth finish that makes this cake truly stand out. Whether you’re vegan or just looking to try something deliciously different, this recipe is sure to become a new favorite.

Ingredients You’ll Need

A top view of twelve white bowls arranged in a neat grid on a white marbled surface, each filled with different ingredients: the first row from left to right has a bowl of fine white all-purpose flour, a small bowl with fine white salt, and a bowl of bright orange puréed sweet potato with a smooth, swirled texture; the second row features a small clear glass pitcher of yellow olive oil, a small white bowl with a small amount of pale apple cider vinegar, and a white plate holding large rectangular blocks of dark vegan chocolate; the third row holds a small clear glass container with creamy off-white non-dairy milk, a small speckled white bowl with dark brown vanilla extract, and a white bowl filled with crumbly brown coconut sugar; the fourth row includes a small scalloped white bowl with fine white baking powder, a small speckled bowl filled with dark black espresso, and a white bowl of rich dark brown Dutch-process cocoa powder, all ingredients clearly labeled in simple black text photo taken with an iphone --ar 4:5 --v 7

The magic behind this Vegan Chocolate Sweet Potato Cake with Sweet Potato Frosting Recipe lies in its simple, thoughtfully selected ingredients. Each one plays a crucial role—whether it’s the creamy texture from sweet potatoes, the bold chocolate flavor from Dutch cocoa, or the subtle tang from apple cider vinegar—that together create a perfect balance between healthful and indulgent.

Sweet potato puree (250 g for cake, 200 g for frosting): Essential for moisture and natural sweetness, plus a vibrant orange color in the frosting.
All-purpose flour (180 g): The structure base; sift it well with cocoa powder for an even crumb.
Dutch-process cocoa powder (60 g): Brings a deep chocolate richness that’s smoother and less bitter than natural cocoa.
Baking powder (3 teaspoons): Helps the cake rise beautifully without any eggs.
Sea salt (¼ teaspoon): Enhances flavor, balancing sweetness and chocolate notes.
Non-dairy milk (180 ml): Soy, oat, or almond milk work wonders to keep the cake moist.
Apple cider vinegar (2 teaspoons): Reacts with baking powder to make the cake rise and adds a subtle tartness.
Coconut sugar (170 g): Provides a gentle caramel undertone and complements the sweet potato.
Olive oil (80 ml): Adds richness and keeps the cake tender; light or mild olive oil is perfect.
Espresso (45 ml): Intensifies the chocolate flavor; replace with extra non-dairy milk if preferred.
Vanilla extract (1 teaspoon): Rounds out the flavor with warm, aromatic notes.
Dark chocolate (200 g, melted): For the frosting’s luscious depth.
Vegan Greek-style yogurt (120 g): Creates a creamy and tangy frosting consistency.

How to Make Vegan Chocolate Sweet Potato Cake with Sweet Potato Frosting Recipe

Step 1: Prepare the Sweet Potato Puree

Start by roasting approximately 700 g of raw sweet potatoes to yield 450 g of tender cooked sweet potato puree. Roast them at 425°F (220°C) for 40-45 minutes until soft through and through. Let them cool to room temperature, then either mash them with a fork or blitz in a food processor to get a smooth consistency. This puree is the heart of your cake and frosting alike.

Step 2: Preheat and Prepare Your Pan

Line a 7.5 or 8-inch springform cake pan with parchment paper on the base and sides, ensuring an easy release later on. Preheat your oven to 170°C (340°F) fan-forced or 180°C (356°F) conventional for even baking.

Step 3: Mix Dry Ingredients

Sift together the flour, Dutch-process cocoa powder, baking powder, and sea salt into a large bowl. This step ensures no lumps, giving your cake that delicate and airy texture everyone loves.

Step 4: Combine Wet Ingredients

In another large bowl, whisk your sweet potato puree with the non-dairy milk, apple cider vinegar, coconut sugar, olive oil, espresso, and vanilla extract. This combination brings moisture, sweetness, and that subtle espresso kick, perfectly priming your batter for chocolatey goodness.

Step 5: Make the Batter

Gradually add half of the dry ingredients into the wet mixture and whisk until combined. Then, switch to a rubber spatula and gently fold in the remaining dry ingredients. Folding keeps the batter airy and prevents overworking, ensuring a tender crumb in the finished cake.

Step 6: Bake Your Cake

Pour the batter evenly into your prepared cake pan. Bake for about 50 minutes, but keep a skewer handy: insert it into the center, and you’re looking for it to come out almost clean with just a few crumbs clinging to it. If you see wet batter, bake in increments of 5 additional minutes as needed.

Step 7: Cool Before Frosting

Allow the cake to cool in its tin for 10 minutes. Carefully remove the springform, then transfer the cake onto a wire rack to cool completely. Frosting a warm cake will cause your lovely sweet potato frosting to melt and lose its silky texture.

Step 8: Prepare the Sweet Potato Frosting and Apply

Pop the 200 g of sweet potato puree, melted dark chocolate, vegan Greek-style yogurt, and vanilla extract into a food processor. Blitz until smooth and creamy, then generously frost the cooled cake. The frosting’s luscious texture and natural sweetness complement the cake perfectly, making it hard to stop at just one slice!

How to Serve Vegan Chocolate Sweet Potato Cake with Sweet Potato Frosting Recipe

A rich, dark chocolate cake with one thick layer topped with a generous, fluffy layer of smooth chocolate frosting that has soft swirls on the top surface. A slice of the cake is lifted, showing the moist and dense texture of the dark brown cake beneath the creamy frosting. This cake rests on a white plate against a white marbled background, and in the background there is a white bowl filled with orange sweet potatoes. A woman's hand holds the slice with a silver cake server. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Keep things simple with a sprinkle of cocoa powder dusted lightly over the top or fresh berries for a pop of color and tartness. Toasted chopped nuts like walnuts or pecans add delightful crunch and a rustic touch. A few mint leaves make it look as fresh as it tastes and invite you to dive in.

Side Dishes

This cake pairs beautifully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream for an extra layer of indulgence that contrasts its dense, moist texture. For a lighter option, a cup of spiced chai or black coffee enhances the cake’s rich chocolate and sweet potato flavors.

Creative Ways to Present

For gatherings, consider serving individual portions in a clear glass to show off the layers of cake and frosting with a drizzle of chocolate sauce. You could also turn it into bite-sized cupcakes using the same batter and frosting for a fun party treat. Another idea is to add a swirl of fresh fruit puree on top of each slice for a colorful presentation that invites curiosity and compliments the earthiness of the cake.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake covered tightly in an airtight container in the refrigerator for up to 4 days. The frosting stays creamy and moist, and the flavors even deepen after a day or two, making it a treat for next-day indulgence.

Freezing

You can freeze the unfrosted cake wrapped well in plastic wrap and foil for up to 3 months. When ready to enjoy, thaw it in the fridge overnight and prepare the frosting fresh. Frosted cake can be frozen too but frosting texture can change slightly after thawing, so fresh frosting is recommended for optimal taste and look.

Reheating

Warm individual slices gently in the microwave for 10-15 seconds if you crave that freshly baked feel. Avoid overheating to keep the cake moist and prevent the frosting from melting too much.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Absolutely! Regular cocoa powder will work, but expect a slightly brighter, more acidic flavor compared to the mellow richness of Dutch-process. You might notice a subtle difference, but it’s a great substitute in a pinch.

Is there an alternative to espresso in the recipe?

If espresso isn’t your thing or you don’t have it on hand, simply use an equal amount of non-dairy milk. Espresso enhances depth but isn’t essential for the cake’s success.

Can I use another type of oil instead of olive oil?

Yes! Feel free to swap in canola, sunflower, or light olive oil. Just avoid extra virgin olive oil as its strong flavor might overpower the delicate sweetness of your cake.

How do I know when the cake is fully baked?

Insert a toothpick or skewer in the center. It should come out with a few moist crumbs attached but not wet batter. If you see wet batter, bake for an additional 5 minutes and check again.

Can I make this cake nut-free?

Most definitely. This recipe is naturally nut-free unless you add nuts as garnish. Just be sure your non-dairy milk and other ingredients are also nut-free to avoid any hidden allergens.

Final Thoughts

I can’t recommend this Vegan Chocolate Sweet Potato Cake with Sweet Potato Frosting Recipe enough—it’s one of those magical cakes that feels indulgent yet wholesome, and it’s so versatile for any occasion. Whether you’re baking for yourself or to impress guests, this recipe delivers a moist, decadent chocolate experience intertwined with the comforting earthiness of sweet potatoes. Grab your ingredients, roll up your sleeves, and enjoy the delicious journey this cake invites you on. You won’t regret it!