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.
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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’m the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I’m passionate about sharing healthy recipes and tips to help others care well for their health and the bodies God has given us. I’m so glad you’re here! Read More…
I love this cake so much. I’ve made it three times! I’m wondering if you’ve ever tried making it with sourdough starter. I think I’m going to experiment!
Hi Sara- I haven’t tried that before. Let us know how it turns out, please.
I made this cake for my birthday in December and liked it a lot. Froze half and have been eating it now and then, and oddly, it just gets better and better. I think I’m going to plan to always have this in the freezer! Thanks for sharing such a great recipe!
Hi Sara- Well, that’s amazing to hear, and happy belated birthday to you!
Is this American cups or Uk please?
Hi Jen- This is American cups.
Can stevia be used in this recipe?
Hi Heidi- Sure, stevia would work just fine in this recipe.
Hi, looks great! can I sub for whole spelt flour?
Hi Maayan- Yes, spelt would be a great flour to use in this recipe. Enjoy!
Can I sub the whole wheat flour for all purpose flour?
Hi Sophia- Yes, subbing it out shouldn’t affect the cake baking outcome.
Looks lovely, do you have a red velvet recipe, or can I use this one and change a few things?
Hi James, I don’t have a red velvet cake recipe, but if you find a way to use this recipe and tweak it to make one I would love to hear about it.
This is a delicious cake. Came out very well. Is it freezer friendly and if so for how long?
Hi Clara- I’m so glad that you enjoyed the cake. It is freezer-friendly and should keep for about 3-months and maybe a little more. Thanks for the great feedback!
Made this for my four year olds birthday. Cake was alright. I found it dense and not quite sweet enough. Might be because I soaked the dates but I was confused on the date paste recipe and didn’t use enough soaking water I think (didn’t realize you gave instructions for that until it was done). I don’t think that would’ve changed texture of cake though but still not bad. The frosting on the other hand was really good. I added about a tbsp maple syrup though as well. I plan on using it as a vegan pudding though! I used a regular sweet potato (white flesh) so I think that made it a little drier to so I also added a splash extra of soy milk
Hi! Great recipe! Do you use store bought or home made applesauce? All store bought apple sauce seems to contain sugar..
Ruby- I like to make my own and included a link to the easy recipe I use. When I do buy applesauce, it’s always the unsweetened version. Hope you enjoy the cake.
Hi Terri.
Re Frosting for your Chocolate Vegan Cake | Sugar-Free what can i add instead of almond butter (or cashew butter or any nut butters for that matter.) if possible . I have heart disease and need to reduces by intake of fats so avocados and coconut not allowed either. I must keep it very low fat. Thanks. Peter
Hi Peter- I haven’t tried leaving the nut butter out before but it might work. If you give it a try, I would love to hear how it turns out.
@Peter, I used pb2 (defatted peanut butter powder) and it was really good! Wrote about it in the comment above. Good luck!
I made the frosting first with 3/4 cup of date paste because I had it and needed to use it up. I also used water instead of plant milk because I had run out, and pb2 instead of almond butter to reduce fat. It was so good! I didn’t actually get around to making the cake for reasons but I ate some of that frosting with a spoon, it was so good. It was also very sweet so if I have date paste to use up again, I will likely use less of it–maybe 2/3 or 1/2 a cup of date paste or dates. I expected it to be good, but not such a dead ringer for frosting I remember in my pre-McDougall days. Thank you for this recipe! I look forward to making the actual cake! 😀
Hi Amelia- WooHoo! I love dead ringers! It’s also great to know that those variations and substitutions didn’t make a difference in the texture and flavor. Great feedback. Thank you. 🙂
I am new to plant based baking. I don’t normally comment on recipes, but this is absolutely delicious and satisfying. Made as directed with no changes. Next time I might switch up the almond butter for peanut butter, yum!
Hi Diana- Welcome to the plant-based community, and I’m glad that the cake recipe was a keeper! Thanks for the great feedback.
Tried this cake for my son’s 3rd birthday. And Oh my! didn’t expect this guilt-free cake to be so amazingly delicious as well. This recipe is a keeper, it’s gonna make appearance at all our special occasions. Thank you so much for sharing this!
Hi Akanksha- YAY! I’m so glad that you enjoyed it and that you’ll be making it for all those special occasions. Thanks so much for letting me know. 🙂
Can peanut butter be used instead of almond butter in the frosting (I always have it on hand)?
Hi Natalie- Sure, peanut butter would be a good replacement for almond butter. Enjoy!