For cake:
- 1 (200 g) Sweet potatoes
- 1½ cups Almond milkor plant milk of choice
- ½ cup Almond buttersmooth, or hazelnut butter
- 1 cup Coconut sugaror brown sugar
- 1½ cups All-purpose flour
- ¾ cup Cocoa powder
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Sea saltfine
For frosting:
- 1 (200 g) Sweet potatoes
- 3.5 oz Dark chocolatevegan, roughly chopped
- 3 tbsp Maple syrupor plant milk
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:
Steps to make Sweet Potato Chocolate Cake
1 | Preheat oven | |
Preheat the oven to 390 °F. | ||
2 | Bake sweet potato | 50 |
3 | Make frosting | 3 |
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. | ||
4 | Turn down oven temperature | |
5 | Combine wet ingredients | 2 |
6 | Combine dry ingredients | 1 |
7 | Mix wet and dry ingredients | 2 |
8 | Bake | 55 |
9 | Cool and frost | 40 |
10 | Serve | |
Recipe Reviews
I love it! Delicious fall dessert!
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