Description
This Sweet Potato Chocolate Cake is a moist, vegan-friendly dessert featuring the natural sweetness and creaminess of sweet potatoes combined with rich cocoa and wholesome oat flour. The cake is subtly spiced with cinnamon, sweetened with maple syrup, and offers optional additions like vegan chocolate chips, chia seeds, and crushed almonds for texture and nutritional boost. Baked to perfection, it makes a healthy, delicious treat perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 2 cups sweet potatoes (about 2 medium-sized, peeled and diced)
- ¼ cup plant-based milk (such as almond, soy, or oat milk)
- ½ to ¾ cup maple syrup
- 1 ½ cups oat flour (ground oats)
- ½ cup + 2 tablespoons unsweetened cocoa powder
- ½ tablespoon cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
Optional Ingredients
- ¼ cup vegan chocolate chips
- ¼ cup chia seeds (to blend in)
- ¼ cup crushed almonds
Instructions
- Preheat Oven and Cook Sweet Potatoes: Preheat your oven to 400°F (200°C). Meanwhile, bring a saucepan of water to boil and add the diced sweet potatoes. Boil them for 15 to 20 minutes or until fork-tender.
- Puree Sweet Potatoes: Drain the sweet potatoes and let them cool slightly. Remove any remaining skin, then puree the sweet potatoes in a blender or food processor until smooth and creamy.
- Mix Wet Ingredients: In a large mixing bowl, combine the sweet potato puree, plant-based milk, and maple syrup. Stir until fully incorporated.
- Add Dry Ingredients and Optional Mix-ins: To the wet mixture, add oat flour, cocoa powder, cinnamon, baking soda, and salt. If using, fold in vegan chocolate chips, chia seeds, and crushed almonds. Mix everything until a dough is formed and completely combined.
- Prepare for Baking: Grease a bread loaf pan to prevent sticking. Transfer the dough into the pan, spreading it out evenly.
- Bake the Cake: Place the pan in the preheated oven and bake for 35 to 40 minutes. Check doneness by inserting a fork or toothpick; it should come out clean and the top of the cake should be slightly firm.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan. Serve topped with your favorite nut butter if desired for added flavor and richness.
Notes
- For a fudgier texture, underbake the cake slightly by reducing baking time by 5 minutes.
- This cake tastes delicious when topped with nut butter such as almond or peanut butter.
- Store leftovers in the refrigerator due to the sweet potato content; it will keep fresh for up to 4-5 days.
Nutrition
- Serving Size: 1 slice (1/10th of the loaf)
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
