Chocolate Vegan Cake
This beautifully decadent Vegan Chocolate Cake recipe is not only amazingly delicious, but it also happens to be vegan and completely oil-free. It's perfect for birthdays, parties, and holidays!
Servings: 10 servings
Calories: 236kcal
Equipment
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 maple sugar (pure cane or date sugar)
- 3/4 cup cooked sweet potato, peeled
- 1/2 cup plant milk almond, soy, etc
- 1/4 cup pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 1/4 cup dairy-free chocolate chips
Frosting
- 1 cup cooked sweet potato peeled
- 1/2 cup almond butter or cashew butter
- 3/4 cup dates pitted (3/4 cup less refined sugar for those not doing sugar-free)
- 1/4 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, maple syrup, vanilla, vinegar-- in your blender and puree until smooth. If you are using date paste, this is where you will add it.
- 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 instead of making date paste, add it in this step. Some good options are date sugar, maple sugar, sucanat, or pure cane sugar. Using glandular sugar is my preference.
- 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 25 minutes.
- Oven temperatures vary, so around the 22-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.
- Once the cake or cupcakes are done, remove them from the oven and allow them to cool before frosting.
- The heart cupcake pans are also great if you would rather have cupcakes.
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.You are going to use the rest of the cooked sweet potato which should be 1 cup.
- Simply place all the frosting ingredients in a blender or food processor and mix until smooth. More frosting tips can be found in the article above.
- When the cake or cupcakes has cooled, frost and serve!
Video
Notes
Tips & Suggestions:
UPDATED February 2025.
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Make it gluten-free- Minimalist Baker has a great GF Baking Guide that can help convert these cupcakes. The frosting is already gluten-free.
Sweetener- I actually prefer granulated sugar over date paste for this recipe. Pure cane sugar, maple sugar, or date sugar will work for the cake.
Storage- Store in an airtight container in the refrigerator for 5-7 days. It freezes well too.
Nutrition
Serving: 1g | Calories: 236kcal | Carbohydrates: 38g | Protein: 8g | Fat: 6g | Sodium: 275mg | Fiber: 6g