Name: Vegan Chocolate Sweet Potato Cake With Sweet Potato Frosting Recipe
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Cuisine: Vegan
Ingredients: 250 g sweet potato puree (weighed after cooking); 180 g all-purpose flour; 60 g Dutch-process cocoa powder; 3 teaspoons baking powder; ¼ teaspoon sea salt; 180 ml non-dairy milk; 2 teaspoons apple cider vinegar; 170 g coconut sugar; 80 ml olive oil; 45 ml espresso; 1 teaspoon vanilla extract; 200 g sweet potato puree (weighed after cooking); 200 g dark chocolate (melted); 120 g vegan Greek-style yogurt; ½ teaspoon vanilla extract

Jump to Recipe· 4.1 from 2 reviews

If you’re on the hunt for a dessert that’s rich, indulgently chocolaty, and bursting with natural sweetness, look no further than the Vegan Chocolate Sweet Potato Cake With Sweet Potato Frosting Recipe. This cake combines the warm earthiness of sweet potato with deep Dutch-process cocoa, creating a moist, tender crumb that proves vegan treats can be just as satisfying as traditional ones. The crowning glory? A luscious, creamy frosting made from the same sweet potato base, giving the whole cake a beautifully cohesive flavor and a velvety finish that will have everyone asking for seconds.

Ingredients You’ll Need

A white bowl filled with thick, dark brown chocolate batter showing a rough, uneven texture inside. A wooden spoon is partially inside the batter, with its handle sticking out toward the bottom right side of the bowl. The bowl is placed on a white marbled surface, and there is a gray checkered cloth partially visible on the bottom left side near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a vital role, whether it’s building the structure, adding moisture, or infusing that unmistakable chocolate-sweet potato harmony. The beauty here is in the simplicity—each component is easy to find, yet thoughtfully chosen to balance texture and flavor.

Sweet potato puree (250 g for batter, 200 g for frosting): Provides natural sweetness and moisture, creating a tender crumb and creamy frosting.
All-purpose flour (180 g): Forms the cake’s base, giving it structure without heaviness.
Dutch-process cocoa powder (60 g): Delivers rich chocolate flavor with a smooth, mellow finish.
Baking powder (3 teaspoons): Ensures the cake rises perfectly, keeping it light and fluffy.
Sea salt (¼ teaspoon): Enhances and intensifies the chocolate and sweet potato flavors.
Non-dairy milk (180 ml): Adds moisture and helps bind ingredients in a vegan-friendly way.
Apple cider vinegar (2 teaspoons): Reacts with baking powder to aid rise and adds a subtle tanginess.
Coconut sugar (170 g): Provides natural sweetness with a slight caramel undertone.
Olive oil (80 ml): Keeps the cake moist while lending a subtle richness.
Espresso (45 ml): Intensifies the chocolate notes, adding depth without bitterness.
Vanilla extract (1 teaspoon in batter, ½ teaspoon in frosting): Adds warmth and rounds out the flavors beautifully.
Dark chocolate (200 g, melted): Incorporated into the frosting for decadence and smooth texture.
Vegan Greek-style yogurt (120 g): Contributes tang and creaminess to the frosting without dairy.

How to Make Vegan Chocolate Sweet Potato Cake With Sweet Potato Frosting Recipe

Step 1: Prep the Sweet Potatoes

Starting with raw sweet potatoes? You’ll want to roast about 700 grams of them to get the perfect puree. Roasting deepens their natural sweetness and softens them just right. Lay them on a lined baking sheet and roast at 425°F (220°C) for 40 to 45 minutes until a fork slides in effortlessly. Let them cool completely, then puree or mash until totally smooth—you’ll need 450 grams of this puree for the entire recipe.

Step 2: Prepare Your Pan and Oven

Line the sides and base of a 7.5 or 8-inch springform pan with parchment paper so your cake won’t stick and will release beautifully. Set your oven to 170°C (340°F) fan-forced, or 180°C (356°F) conventional heat to get it perfectly warm and ready for the batter.

Step 3: Mix Dry Ingredients

Sifting the flour, Dutch-process cocoa powder, baking powder, and sea salt into a bowl ensures they’re evenly blended and prevents lumps. This step might seem small, but it’s key for that uniform texture and even rise you want in your finished cake.

Step 4: Combine Wet Ingredients

In a large bowl, whisk together half of your sweet potato puree (250 g), non-dairy milk, apple cider vinegar, coconut sugar, olive oil, espresso, and vanilla extract. This lively mix will give your cake its moist, tender bite and summery richness, balanced by the subtle acidity from the vinegar.

Step 5: Make the Batter

Add half of your dry ingredients to the wet, stirring vigorously to start incorporating them. Then switch to a rubber spatula and gently fold in the remaining dry ingredients. This careful mixing helps maintain airiness without overworking the batter, which keeps the crumb soft and tender.

Step 6: Bake the Cake

Transfer the luscious batter to your prepared pan and bake for 50 minutes. To check for doneness, insert a skewer into the center—it should come out almost clean but may have a few moist crumbs attached. If it’s too wet, pop it back into the oven for another 5 minutes. Patience here means a perfectly baked cake without dryness!

Step 7: Cool the Cake

Once baked, allow your cake to cool for 10 minutes in the pan; this lets it set properly. Then carefully remove the pan sides and transfer the cake to a wire rack to cool completely before frosting. Cooling fully is crucial to keep your frosting from melting and sliding off.

Step 8: Prepare and Apply the Sweet Potato Frosting

Throw together 200 g of sweet potato puree, melted dark chocolate, vegan Greek-style yogurt, and vanilla extract into a food processor. Blend until silky smooth—this frosting is rich, creamy, and the perfect companion to the chocolate sponge below. Slather it generously over your cooled cake and get ready to indulge.

How to Serve Vegan Chocolate Sweet Potato Cake With Sweet Potato Frosting Recipe

A single slice of dark chocolate cake sits on a white speckled plate with a slightly raised rim. The cake has one thick bottom layer that looks moist and dense with a rich dark brown color. On top is a thick, smooth layer of lighter brown chocolate frosting, swirled with visible soft peaks and texture. The background features a white marbled surface with out-of-focus pieces of chocolate and an orange slice nearby. The lighting is soft, highlighting the cake’s texture and frosting details. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top this cake with a handful of toasted walnuts or pecans for a satisfying crunch that contrasts beautifully with the soft frosting. Fresh berries like raspberries can add a bright, tart pop of color and flavor, while a dusting of cocoa powder or a drizzle of melted vegan chocolate gives it a polished, professional finish.

Side Dishes

Serve slices alongside a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream for the ultimate dessert indulgence. For a light and refreshing balance, pair the cake with a simple fruit salad featuring citrus and tropical fruits, which cut through the richness delightfully.

Creative Ways to Present

Plate individual slices on rustic wooden boards or pretty ceramic plates, garnished with edible flowers or mint leaves for a fresh, elegant look. You can also cut the cake into smaller squares, stack them with layers of frosting between, and serve as petit fours at gatherings. This cake adapts beautifully for celebrations and casual get-togethers alike.

Make Ahead and Storage

Storing Leftovers

Once frosted, keep your cake covered tightly with plastic wrap or stored in an airtight container in the fridge. It stays fresh and moist for up to 4 days, making it a perfect make-ahead treat for busy weeks.

Freezing

You can freeze this cake either before or after frosting. Wrap it well in plastic wrap and then aluminum foil to keep it protected from freezer burn. Frozen cake will maintain its quality for up to 2 months—just thaw overnight in the fridge before serving.

Reheating

If you prefer your cake slightly warm, pop a slice in the microwave for about 20 seconds or until just warmed through. Avoid heating the whole cake, especially when frosted, as it can cause the frosting to melt and lose texture.

FAQs

Can I use other types of sweet potato for this cake?

Absolutely! Any variety of sweet potato, from orange-fleshed to purple, will work well; just adjust the puree quantity based on moisture content. The orange varieties tend to yield a moister cake, which is lovely for this recipe.

Is the espresso flavor strong in the cake?

No need to worry—the espresso is there to enhance the chocolate’s richness without leaving a coffee taste. If you’re sensitive to coffee flavors, you can replace it with strong brewed decaf or an equal amount of non-dairy milk.

Can I substitute the all-purpose flour with gluten-free flour?

Yes! A 1-to-1 gluten-free baking flour blend works nicely here. Just be sure it contains xanthan gum or another binder to help the cake hold together perfectly.

Is the frosting very sweet?

The frosting has a natural sweetness from sweet potatoes and dark chocolate balanced by the tang from vegan yogurt, so it’s creamy and sweet without being overpowering. You can adjust sweetness by choosing a higher or lower percentage chocolate if preferred.

Can I make this cake nut-free?

Definitely! The recipe itself is nut-free, but if you add nuts as garnish or side, simply omit them or substitute with seeds like pumpkin or sunflower for texture.

Final Thoughts

Sharing the Vegan Chocolate Sweet Potato Cake With Sweet Potato Frosting Recipe feels like passing on a little delicious secret. It’s a showstopper that’s deceptively simple yet irresistibly rich and moist, perfect for celebrations or any time you want a little chocolatey comfort. So go ahead, gather those ingredients and bake your way to a cake that’s sure to become a treasured favorite in your kitchen!