Vegan Chocolate Cake
User Reviews
5
Vegan Chocolate Cake
Description
The Vegan Chocolate Cake recipe combines traditional chocolate cake ingredients with a creative vegan frosting made from roasted sweet potato, semisweet chocolate chips, cocoa powder, coconut oil, and sea salt. The cake batter includes a mixture of all-purpose and whole wheat flours, unsweetened cocoa powder, baking soda, cinnamon, and salt. Wet ingredients like almond milk, maple syrup, olive oil, apple cider vinegar, and vanilla extract are folded in to produce a moist, tender crumb. Baking at a moderate temperature develops the chocolate flavor and allows the cake to set with a springy top.
The sweet potato frosting offers natural sweetness and creaminess without dairy, with the heat of the cooked potato melting the chocolate chips into a smooth, spreadable topping. This frosting pairs well with the chocolatey, spiced cake base. The recipe suggests baking the cake in an 8x8 pan and carefully cooling before frosting to prevent melting.
This cake suits those looking for a dairy-free dessert option that still provides classic chocolate indulgence enhanced by earthy sweet potato flavor and texture. The frosting's density balances the cake's tender structure, making it a distinctive homemade vegan dessert.
Ingredients
Sweet Potato Frosting
- 1 sweet potato enough to yield 3/4 cups mash, large
- 1/4 cup semisweet chocolate chips plus 2 tablespoons
- 2 tablespoons cocoa powder unsweetened
- 1 tablespoon coconut oil melted
- pinch of sea salt
Chocolate Cake
- 3/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1/2 teaspoon salt sea salt
- 1/4 teaspoon cinnamon
- 1 cup almond milk
- 3/4 cups maple syrup
- 1/4 cup extra-virgin olive oil
- 1 teaspoons apple cider vinegar
- 1 teaspoons vanilla extract
- Sprinkles optional, Supernatural Starfetti
Instructions
- Make the sweet potato frosting: Preheat the oven to 425°F. Use a fork to poke a few holes into the sweet potato. Place on a baking sheet or on a piece of foil and roast until very tender, about 60 minutes. Let the potatoes cool slightly, then measure 3/4 cups of the soft flesh. In a (small) food processor, puree the sweet potato, chocolate chips, cocoa powder, coconut oil, and salt. The heat of the sweet potato will melt the chocolate.
- Make the cake. Reduce the oven heat to 350°F and grease an 8x8 baking pan.
- In a large bowl, stir together the flours, cocoa powder, baking soda, salt, and cinnamon. To the same bowl, add the almond milk, maple syrup, olive oil, apple cider vinegar, and vanilla. Stir until combined.
- Pour the batter into the prepared cake pan and bake for 25 to 30 minutes, or until the top of the cake springs back when pressed or a toothpick inserted in the center comes out clean. Place the pan on cooling racks and cool for 10 minutes.
- Gently loosen the sides of each cake with a knife. Remove the cakes from the pan and place back on the racks to cool completely. Frost the cake and serve!
User Reviews
Overall Rating
5
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