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Sweet Potato Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 3 reviews
  • Author: Jessica
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This Sweet Potato Chocolate Cake is a moist, soft, and richly chocolate-flavored dessert that incorporates naturally sweet sweet potatoes for added moisture and nutrition. It balances sweetness with the option to use maple syrup or granulated sugar, making it a healthier alternative to traditional chocolate cakes. The cake can be topped with an optional vegan chocolate ganache or sweet potato frosting, offering versatility for different tastes and dietary preferences.

Ingredients

Dry Ingredients

  • 1 ½ cups (190g) all-purpose plain flour, spooned and leveled (note 1 for gluten-free)
  • 1 cup (200g) granulated sugar (or maple syrup for alternative)
  • ½ cup (50g) dutch-process cocoa powder
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon espresso powder (optional)
  • Pinch of salt (optional)

Wet Ingredients

  • 1 x (~220g) large sweet potato, or 2 small sweet potatoes, chopped and peeled
  • 1 ¼ cups (315g) dairy-free milk, room temperature
  • ⅓ cup (85g) neutral flavored oil
  • 3 tablespoons (30g) melted vegan chocolate
  • 2 teaspoons apple cider vinegar (optional)
  • 1 teaspoon vanilla extract (optional)

Chocolate Ganache Frosting (Optional)

  • 1 cup (200g or 7 ounces) roughly chopped vegan chocolate or chocolate chips
  • 1 cup (230g or 8 ounces) dairy-free cream (coconut cream can be used)

Sweet Potato Frosting (Optional)

  • 2 tablespoons (30g) sweet potato puree
  • 1 tablespoon (7g) powdered sugar / icing sugar or 2 teaspoons (14g) maple syrup
  • Dairy-free milk as needed

Instructions

  1. Make the Sweet Potato Puree: Steam or boil the peeled, chopped sweet potato for 10-15 minutes or until tender. Allow it to cool, then puree using a handheld blender or food processor until smooth and thick. If needed, add plant-based milk gradually to achieve the right consistency. Reserve approximately 3/4 cup (165g) for the cake and save any leftover puree for frosting.
  2. Prepare the Cake Batter: Preheat the oven to 180°C (350°F) and line an 8-inch round cake pan with parchment paper. In a large bowl, combine all dry ingredients thoroughly. Add the wet ingredients including the sweet potato puree, and mix until just combined. Some lumps are acceptable but ensure no dry pockets remain.
  3. Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for 45-50 minutes. Test doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  4. Prepare the Chocolate Ganache (Optional): While the cake bakes, heat the dairy-free cream gently in a saucepan or microwave until steaming but not boiling. Remove from heat and add the vegan chocolate. Let it sit for 3 minutes to soften, then stir until smooth. Allow the ganache to cool at room temperature for 1-2 hours or refrigerate if preferred. Once cooled, beat with an electric mixer until fluffy and lighter in color.
  5. Make the Sweet Potato Frosting (Optional): In a small bowl, combine the sweet potato puree with powdered sugar or maple syrup. For thicker consistency, use as is; add a splash of dairy-free milk if a runnier glaze is desired.
  6. Frost and Serve: Once the cake has fully cooled, spread the chocolate ganache and sweet potato frosting on top as desired. Slice and serve.
  7. Storage: Store leftover cake in an airtight container at room temperature for up to 1 day, refrigerate for up to 5 days, or freeze for up to 1 month. Use a warm knife to cut chilled ganache-coated cake for clean slices.

Notes

  • For gluten-free: substitute the all-purpose flour with a gluten-free flour blend.
  • To use maple syrup instead of sugar, adjust the quantity to taste and reduce the dairy-free milk slightly to compensate for added liquid.
  • If using coconut cream for the ganache, ensure it is thick and rich for the best texture.
  • Espresso powder is optional but enhances the chocolate depth.
  • The cake is naturally dairy-free and vegan friendly.
  • Allow the cake to cool completely before frosting to avoid melting or sliding of frosting.

Find it online: https://dishrise.com/sweet-potato-chocolate-cake-recipe/