Sweet Potato Chocolate Cake

Cozy fall dessert
Cozy fall dessert
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For cake:
1 (200 g) Sweet potatoes
1½ cups Almond milk or plant milk of choice
½ cup Almond butter smooth, or hazelnut butter
1 cup Coconut sugar or brown sugar
1½ cups All-purpose flour
¾ cup Cocoa powder
1 tsp Baking powder
½ tsp Baking soda
¼ tsp Sea salt fine
For frosting:
1 (200 g) Sweet potatoes
3.5 oz Dark chocolate vegan, roughly chopped
3 tbsp Maple syrup or plant milk

Nutritional information

  • For cake:

  • For frosting:

Sweet Potato Chocolate Cake


It’s officially Sweet Potato Chocolate Cake weather now! As the weather starts to become worse, we all need a warm plaid and a cup of tea. To add some sweetness to this moody evening, I decided to share this indulgent chocolate cake recipe with you.

This sweet potato cake is my love at first bite. Besides, this chocolatey, moist, dreamy perfection is dairy-free, refined sugar-free, and vegan. Although this is a vegetable-based cake, it turns out to be sweet and gentle. So, grab your kitchen tools and let’s get into it!

To make the Sweet Potato Chocolate Cake, you will need the following ingredients:

Ingridiens for Sweet Potato Chocolate Cake

Steps to make Sweet Potato Chocolate Cake


Preheat oven

Preheat the oven to 390 °F.


Bake sweet potato


Pierce two sweet potatoes with a fork or a knife and place them on a baking sheet. Bake in the preheated oven for about 50 minutes until tender and cooked through. Slightly cool before peeling and mashing.


Make frosting


In a food processor, blend ½ cup of hot mashed sweet potato with 3.5 ounces roughly chopped dark chocolate until smooth and all the chocolate is melted. If using canned sweet potato, gently heat it before blending in the microwave or on the stove. To achieve spreadable consistency, add slowly 3 tablespoons maple syrup or any plant milk of choice. Once ready, pour the frosting into a bowl and set aside.


Turn down oven temperature

Turn down the oven temperature to 355 °F and line a 2-pound loaf pan with parchment paper. Position the rack just below the center of the oven.


Combine wet ingredients


In a food processor, blend ½ cup mashed sweet potato with 1½ cups almond milk. Add ½ cup almond butter, 1 cup brown sugar or coconut sugar and blend again until smooth. Transfer the mixture to a large bowl.


Combine dry ingredients


In another bowl, sift and whisk 1½ cups all-purpose flour, ¾ cup cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp fine sea salt.


Mix wet and dry ingredients


Folding with a spatula, combine dry and wet ingredients in three additions. Do not over mix.




Pour the batter into the loaf pan and bake in the preheated oven for about 55 minutes until a cake tester or a skewer comes out clean.


Cool and frost


Allow the cake to cool for 5 minutes in the pan before transferring to a wire rack to cool completely before frosting.



Serve with your favorite cup of tea or coffee and enjoy!

If you don’t have time to bake a sweet potato, you can make it easy. Just skip the first two steps and substitute for canned sweet potato puree. I hope you’ll enjoy this mighty delicious Sweet Potato Chocolate Cake with your family this fall. Be sure to tag us #cookmerecipes and share your photos!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

I love it! Delicious fall dessert!

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