Vegan Chocolate Cake with a Date-Sweetened Option
This vegan chocolate cake recipe is rich, moist, and beautifully decadent, yet completely plant-based and oil-free, with an option to make it refined sugar–free. Made with simple ingredients, it’s an easy, crowd-pleasing dessert that’s perfect for birthdays, holidays, special occasions, or anytime you’re craving a classic chocolate cake without dairy or oil.
When you think about a cake being vegan and oil-free, you might think that it will be dull, but I promise that’s not the case with this scrumptious chocolatey piece of heaven. Believe it or not, the dairy-free chocolate frosting is made with sweet potatoes and maple syrup (or dates)! They can even be turned into dairy-free chocolate cupcakes.
The inspiration for this cake came from Dreena Burton’s sweet potato chocolate cake, which is made with coconut sugar and is absolutely amazing. My original goal was to create a completely refined sugar–free version using dates instead of granulated sugar. That’s why I have included two versions of the cake.
For that reason, I most often make this recipe using pure cane sugar. I’ve also made a few tweaks to Dreena’s original ingredients, including sweetening the frosting exclusively with maple syrup.
We have more delicious chocolate vegan dessert recipes on this website like this easy chocolate cashew cream, my chocolate-stuffed vegan sweet potatoes, and our chocolate dairy-free mousse pie.
Why You’ll Love This Vegan Chocolate Cake
- Flexible Sweetener Options: Use pure cane sugar, maple sugar, or date paste for a refined sugar–free version.
- Single-Layer Simplicity: Perfect for birthdays, gatherings, or a quick dessert, topped with rich, fudgy frosting.
- Rich, Moist, and Chocolatey: Wholesome plant-based ingredients deliver deep chocolate flavor and a tender, moist texture.
- Great for Special Diets: Naturally vegan and dairy-free, making it suitable for a wide range of dietary preferences.
Ingredients you will need
- Flour- Whole wheat flour provides a denser texture and a slightly nutty flavor, enhancing the overall taste and making the cake more filling and satisfying.
- Sweet potatoes- Using sweet potatoes to make the frosting provides a naturally sweet flavor and creamy texture without the need for added sugars or oils.
- Cocoa powder- It imparts a deep, rich chocolate flavor without the need for added fats or dairy. It blends seamlessly into the cake batter, ensuring a smooth texture and intense cocoa taste.
- Plant milk- Provides the necessary liquid to blend ingredients smoothly and achieve a desirable cake texture without dairy.
- Almond butter- Creates a rich, nutty flavor and a creamy texture, enhancing the overall taste and consistency of the frosting.
Tips & Tricks / Expert Notes
Sweetener options: When I first made this recipe, I did it with date paste and no refined sugar, and that is still a good option for those avoiding refined sugar. I have found over time that I prefer using granular cane sugar because the texture of the cake is better. Below, I give instructions for both methods.
Nut butter: The recipe calls for almond butter, but you can substitute other nut butters such as peanut butter, cashew butter, and even sunflower seed butter for a nut-free option.
Add nuts: Sometimes, I like to add walnuts or pecans to the batter before baking for a delicious crunch!
Date Sweetened Option
Use dates– Instead of using granular sugar in the batter, replace it with 1 cup dates + 2/3 cups water. This equals approximately 8-9 pitted mejool dates.
Adjust moisture- You’ll need to adjust the moisture by reducing the plant milk from 2/3 cup to only 2 tablespoons + add 2 tablespoons of maple syrup.
Increase cooking time- When using dates, increase the cooking time from 25 minutes to approximately 40 minutes. Test for doneness at 35 minutes by inserting a toothpick into the center of the cake. It should come out clean without wet batter sticking to it.
Variations
- Make cupcakes- This recipe is very versatile and can be made into a cake or vegan chocolate cupcakes.
- Cooking times & pans- Cooking times will vary with the size of the pan used. Cupcakes should take about 22 minutes, and an 8″-9″ pan will cook the cake in about 25 minutes. Oven temperatures vary.
- Make it gluten-free- This cake recipe is not gluten-free, but Minimalist Baker has a great GF Baking Guide that can help convert this cake.
This recipe was updated in February 2026.
How to make vegan chocolate cake
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Cook your sweet potatoes first and allow them to cool. You will need 3/4 cup for the cake + 1 cup for the frosting. If you have leftover baked sweet potatoes, this is a great way to use them.
I like to take the easy way out and cook mine quickly by poking a few holes in them with a knife, wrapping them in a wet paper towel, and placing them in the microwave for about 5-6 minutes, depending on the size of the potatoes.
STEP #2: Preheat the oven to 350°F.
Place all of the wet ingredients– cooked sweet potato, plant milk, vanilla, vinegar– in your blender and puree until smooth. Because it’s such a small amount, I have found that using a Nutribullet or Magic Bullet works well. You might also use a whisk and bowl, if needed.
If you are using dates, replace the granular sugar with 1 cup dates + 2/3 cups water. This equals approximately 8-9 pitted mejool dates. Blend well with the other wet ingredients.
STEP #3: Place all of the dry ingredients–flour, baking powder, baking soda, salt, cocoa powder, sugar–in a large mixing bowl and whisk together well.
If you’re using a less refined granular sugar, add it in this step. Some good options are pure cane sugar, maple sugar, and sucanat. Using glandular sugar is my preference. For those avoiding sugar, I have also used date paste in this recipe.
STEP #4: Next, pour the sweet potato puree into the large bowl with the dry ingredients, add the chocolate chips, and combine them together well.
STEP #5: Pour the cake batter into a silicone baking pan (or line a regular pan with parchment paper to prevent sticking) and bake at 350°F for 25-30 minutes.
Oven temperatures vary, so around the 25-minute mark, remove the cake from the oven and test for doneness.
STEP #6: To do this, insert a toothpick into the highest center point. If the toothpick comes out clean, the cake is done. Otherwise,l place back into the oven and test again in 5 minutes.
Once the cake is done, remove it from the oven and allow it to cool before frosting.
STEP #7: This frosting is so easy, it doesn’t even require a bowl! While the cake is cooking is the perfect time to make the frosting.
You are going to use the rest of the cooked sweet potato, which should be 1 cup.
STEP #8: Simply place all the frosting ingredients in a blender or food processor and blend until smooth.
If using dates for the icing, replace the maple syrup with 1 cup pitted dates + 1/2 cup plant milk.
I use my Vitamix blender, and it works like a charm because it has a tamper that allows for keeping the ingredients moving in thick recipes like this vegan chocolate icing. However, if you have a less powerful machine, you’ll need to stop, scrape the sides down, and continue to blend until smooth.
Once the cake has fully cooled, it’s time to frost and serve!
I love to add a few strawberries, raspberries, blueberries, or a combination of them to this cake because it makes a beautiful display. If you want to really take it over the top, sprinkle a little Homemade Powdered Sugar over the top.
If you’re a chocolate lover, be sure to try my vegan chocolate mug cake and vegan fudge cake as well!
Frequently Asked Questions
No, but Minimalist Baker has a great GF Baking Guide that can help convert these cupcakes. The frosting is already gluten-free.
Absolutely! I use 8″ or 9″ square pans often to make this. For Valentine’s Day, We also love turning them into cupcakes!
Store in an airtight container in the refrigerator for 5-7 days. It freezes well too.
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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Vegan Chocolate Cake Recipe
Ingredients
Cake
- 1 cup whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/3 cup pure cane sugar (maple or sucanat) (see fresh date substitution below in Notes)
- 3/4 cup cooked sweet potato, peeled
- 3/4 cup plant milk almond, soy, etc
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 1/4 cup dairy-free chocolate chips
Frosting
- 1 cup cooked and peeled sweet potato packed tightly
- 1/2 cup almond butter or cashew butter
- 1 cup maple syrup (or 1 cup pitted dates + 1/2 cup plant milk)
- 1/2 cup cocoa powder
- 1/4 teaspoon sea salt
- 1 tablespoon vanilla
Instructions
Cake
- Cook your sweet potatoes first and allow them to cool. You will need 3/4 cup for the cake + 1 cup for the frosting. If you have leftover baked sweet potatoes, this is a great way to use them.I like the take the easy way out and cook mine quickly by poking a few holes in them with a knife, wrapping them in a wet paper towel, and placing in the microwave for about 5-6 minutes depending on the size of the potatoes.
- Preheat the oven to 350°F.
- Place all of the wet ingredients– cooked sweet potato, plant milk, vanilla, vinegar– in your blender and puree until smooth. Because it's such a small amount, I have found that using a Nutribullet or Magic Bullet works well. You might also use a whisk and bowl, if needed. If you are using dates, replace the granular sugar with 1 cup dates + 2/3 cups water. This equals approximately 8-9 pitted mejool dates. Blend well with the other wet ingredients.
- Place all of the dry ingredients–flour, baking powder, baking soda, salt, cocoa powder, sugar–in a large mixing bowl and whisk together well.If you're using a granular sugar, add it in this step. Some good options are pure cane sugar, maple sugar, and sucanat. Using granular sugar is my preference. For those avoiding refined sugar, see my date substitution instructions below.
- Next, pour the sweet potato puree into the large bowl with the dry ingredients, add the chocolate chips, and combine them together well.
- Pour the cake batter into a silicone baking pan (or line a regular pan with parchment paper to prevent sticking) and bake at 350°F for 30 minutes. 8 x 8 or 9 x 9 pans work well.The heart cupcake pans are also great if you would rather have cupcakes.
- Oven temperatures vary, so around the 25-minute mark, remove the cake from the oven and test for doneness. To do this, insert a toothpick into the highest center point. If the toothpick comes out clean, the cake is done. Otherwise,l place back into the oven and test again in 5 minutes.If using dates, increase the cooking time to approximately 40 minutes.
- Once the cake is done, remove them from the oven and allow them to cool before frosting.
Frosting
- This frosting is so easy, it doesn't even require a bowl! While the cake is cooking is the perfect time to make the frosting. One cup will be used for the frosting and 3/4 cup for the cake.
- Simply place all the frosting ingredients in a blender or food processor, and mix until smooth. If needed, add a tablespoon of plant milk to keep the blender moving. You might need to stop, scrape the sides down, and continue to blend until smooth.If using dates for the icing, replace the maple syrup with 1 cup pitted dates + 1/2 cup plant milk.
- When the cake has cooled, frost and serve!
Video
Notes
- Use dates– Instead of using granular sugar in the batter, replace it with 1 cup dates + 2/3 cups water. This equals approximately 8-9 pitted mejool dates.
- Adjust moisture- You’ll need to adjust the moisture by reducing the plant milk from 2/3 cup to only 2 tablespoons + add 2 tablespoons of maple syrup.
- Increase cooking time- When using dates, increase the cooking time from 25 minutes to approximately 40 minutes. Test for doneness at 35 minutes by inserting a toothpick into the center of the cake. It should come out clean without wet batter sticking to it.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Hi Terri. I am excited to try this recipe, since we are trying to avoid white, processed sugar & flours. So, in the sugar substitutes you mention, what is glandular sugar ? You use the word twice, so I decided that it is not a typo, as in granular. I searched for glandular sugar & only found something that is made with organs. Scary. Thank you.
Ha! Yes, it’s a typo. I’m not sure if I was trying to type ‘granular’ or ‘granulated.’ Thanks for catching that, and I’ve corrected it now. Much appreciated!
How long does this last and how to store? I need to make a birthday cake two days before the birthday hooking it will last ok in the fridge for two days?
Sarah- This will do just fine making it 2 days ahead. Store it in an airtight cake pan in the refrigerator to hold in the moisture. Enjoy!
Would replacing almond butter with pecan butter on the frosting still work?
I am challenged because my 4 year old is highly allergic to all tree nuts, peanuts except pecan.
And I am using date syrup, would it be same measurement?
My partner is sugar free, whole wheat only so I am trying to bake his Bday cake that will work for both, and this recipe sounds amazing.
My daughter is also allergic to; Eggs, Soy, oats, coconut, tree nuts, sesame, sunflower, onion garlic
Melissa- You do have your work cut out for you cooking for two with different allergies. Pecan butter will work just fine in place of the almond butter. You may need to add a little extra date syrup to get the sweetness desired. I hope you all enjoy this recipe with your tweaks.
I made this recipe as a healthier alternative for my kids and they absolutely loooooved it!! I used date syrup instead of date paste and worked perfect. Stuck the left overs in the fridge and they were even better the second day out of the fridge. Such a great recipe!!! Will definitely make again.
Tina- I am so happy your kids loved it and that it’s a keeper! Thank you for the great feedback.
Hello Tina! I would be interested to know : how much date syrup did you put? The same amount than the quantity indicated for the date paste? Thank you for your reply!
Hi Tina, How much date syrup did you use? Was it the same amount as the date paste?
Can I use almond flour instead of wheat?
Tina- Almond flour is a little trickier to substitute with. You might try oat flour at the same ratio.
I have a question: Is it okay to substitute carob powder for the cocoa powder? Chocolate does not like me!😀
Hilda- Yes, I think carob powder should work just fine for this cake recipe. Enjoy!
Thanks for the recipe! I needed it to be gluten free too so I used 1 cup GF flour mix and 1 cup oat flour blitzed from oats, plus 1 tsp xanthan gum to reduce crumbling. I also added 2 tsp ground cardamom as I thought it would be nice with the chocolate and dates (it was!). Very successful results and the frosting is a glossy, clingy marvel! I did need to double the plant milk in the frosting so that the Nutribullet could cope with it but it will still good and thick. The cake looks so sweet and chocolatey your brain kind of fills in the difference – still tasting good 4 days later 😄
Marika- YAY! I’m so glad that you liked it! ♥
I used wholemeal spelt flour, added extra mylk and it came out great. love using dates as a sweetner as I prefer to keep my baking least processed as possible and this was just the right amount of sweetness! frosting is amazing. cooked sweetpotato in airfryer – easy! served with a dollop of coconut yogurt and strawbs 🙂
Frosting is very good but the cake is not good in texture or flavor. I followed the directions exactly and am a good baker with experience in both vegan baking and no sugar baking
I am sorry that you didn’t like it. Did you use date paste or another type of sugar? I personally use pure cane sugar or succant when I make it with great results. I agree with you that the frosting is the best part for sure. The sweetener used in the cake can make a big difference, and that’s why I like to use glandular sweetener and not date paste. We include the date paste option for those completely avoiding sugar. After reading your comments, I added a note to the recipe that my preference is glandular sugar so others may take that into consideration when trying the cake. The good news is that if you store the leftover cake in the refrigerator, the frosting seeps down into the cake and sweetens it up even more. Leftover cake is my favorite! Thank you for your input. You might want to try this single-serving chocolate mug cake that only takes about a minute in your microwave. It’s really good and chocolatey, and you don’t have to make so much at one time. Wishing you all the best!
Have you ever used date powder? Been subbing it for sugar, not as sweet so I use more but another option
Jeanne- I haven’t tried date powder before. Good to know there is another option. ♥
This is excellent – will def make again