Vegan Chocolate Cake with Healthy Sweet Potato Frosting Recipe
This moist, rich vegan chocolate cake is a deliciously healthy treat made with a blend of all-purpose and whole wheat flours, topped with a creamy, naturally sweetened chocolate sweet potato frosting. Perfectly balanced with wholesome ingredients and free from animal products, it’s a crowd-pleaser for any occasion.
- Prep Time: 15 minutes (excluding roasting time)
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Sweet Potato Frosting
- 1 large sweet potato (enough to yield 3/4 cups mashed)
- 1/4 cup plus 2 tablespoons semisweet chocolate chips
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon melted coconut oil
- Pinch of sea salt
Chocolate Cake
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1 cup almond milk
- 3/4 cup maple syrup
- 1/4 cup extra-virgin olive oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- Supernatural Starfetti sprinkles, optional
Instructions
- Make the sweet potato frosting: Preheat the oven to 425°F. Poke a few holes in the sweet potato with a fork. Place it on a baking sheet or wrapped in foil and roast until very tender, about 60 minutes. Let it cool slightly and measure out 3/4 cups of the soft sweet potato flesh. In a small food processor, blend the sweet potato, chocolate chips, cocoa powder, melted coconut oil, and a pinch of sea salt until smooth. The residual heat will melt the chocolate chips, creating a creamy frosting.
- Prepare the cake batter: Reduce oven temperature to 350°F and grease an 8×8-inch baking pan. In a large bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, baking soda, sea salt, and cinnamon. Add almond milk, maple syrup, olive oil, apple cider vinegar, and vanilla extract to the dry ingredients. Stir until fully combined into a smooth batter.
- Bake the cake: Pour the batter into the prepared pan and bake for 25 to 30 minutes. The cake is done when the top springs back when pressed lightly, or a toothpick inserted in the center comes out clean. Remove the cake and place the pan on a cooling rack for 10 minutes.
- Cool and frost: Carefully loosen the edges of the cake with a knife, then remove it from the pan. Transfer to the cooling rack and let it cool completely. Once cooled, spread the sweet potato chocolate frosting evenly over the cake. Optionally, sprinkle Supernatural Starfetti sprinkles on top for a festive touch. Serve and enjoy!
Notes
- You can substitute almond milk with any other plant-based milk of your choice.
- Use dairy-free chocolate chips to keep the recipe fully vegan.
- Make sure the sweet potato is very soft after roasting for a smooth frosting texture.
- Store leftovers covered in the refrigerator for up to 5 days.
- Allow the cake to cool completely before frosting to prevent melting.
