Description
This Vegan Chocolate Sweet Potato Cake features a moist, rich chocolate sponge naturally sweetened and made with nutrient-packed sweet potato puree. It’s topped with a uniquely luscious sweet potato and dark chocolate frosting blended with vegan Greek-style yogurt for a creamy finish. Perfect for a wholesome yet indulgent treat suitable for vegan diets.
Ingredients
Cake
- 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
Frosting
- 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
Instructions
- Prep Sweet Potato: Roast approximately 700g raw sweet potatoes on a lined baking sheet at 425°F (220°C) for 40-45 minutes until soft. Cool to room temperature, then puree or mash to yield 450g of cooked sweet potato puree.
- Prepare the Pan and Oven: Line a 7.5 or 8-inch springform pan with parchment paper on the sides and base. Preheat your oven to fan-forced 170°C (340°F) or conventional 180°C (356°F).
- Mix Dry Ingredients: Sift 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 together 250g sweet potato puree, non-dairy milk, apple cider vinegar, coconut sugar, olive oil, espresso, and vanilla extract until well combined.
- Make the Batter: Add half the dry ingredients to the wet ingredients and whisk until incorporated. Then gently fold in the remaining dry ingredients using a rubber spatula to keep the batter light.
- Bake the Cake: Pour the batter into the prepared springform pan. Bake for about 50 minutes, checking doneness by inserting a skewer into the center—it should come out almost clean with a few crumbs. Bake an additional 5 minutes if batter remains wet on the skewer.
- Cool the Cake: Let the cake cool in the pan for 10 minutes before carefully removing the springform. Transfer the cake to a wire rack and cool completely.
- Prepare and Apply 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 the frosting evenly over the cooled cake.
Notes
- Sweet Potato: Use 700g raw sweet potato to yield 450g cooked puree needed for the cake and frosting combined.
- Cocoa Powder: Dutch-processed is preferred for richer flavor; natural cocoa powder can be substituted if needed.
- Non-Dairy Milk: Soy, oat, or almond milk work well as dairy-free alternatives.
- Coconut Sugar: Can be substituted with brown sugar or raw cane sugar.
- Olive Oil: Can be replaced with canola oil, sunflower oil, or light olive oil for a different oil option.
- Espresso: Can omit and replace with additional non-dairy milk if espresso is not desired.
- Greek-Style Yogurt: Vegan sour cream or other plant-based creamy alternatives can be substituted.
