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Vegan Chocolate Cake with Sweet Potato Frosting

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  • Author: Flora & Vino
  • Total Time: 50 minutes
  • Yield: 8-12 servings
  • Diet: Vegan

Description

Vegan and gluten-free chocolate cake with sweet potato frosting. Perfect for birthdays or any celebration where cake is required!

Ingredients

Chocolate Cake:

  • 1/2 cup almond flour 
  • 3/4 cup gluten-free all-purpose flour 
  • 1/2 cup raw cacao powder
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1 cup unsweetened almond milk
  • 3/4 cup pure maple syrup
  • 1/4 cup creamy nut or seed butter 

Sweet Potato Frosting:

  • 1 large sweet potato*, baked (~3/4-1 cup, smashed)
  • 1/3 cup dark chocolate chips  
  • 2 TBSP raw cacao powder
  • 1 TBSP creamy nut or seed butter
  • splash of unsweetened almond milk (optional as needed to get the blades moving)

Instructions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Use a fork to poke several holes in the sweet potato to allow it to vent. Transfer the sweet potato to the baking sheet and bake in the oven for 50-60 minutes, until the sweet potato flesh is very tender and the holes are bubbling with juices. Let the sweet potato cool slightly, then remove the skin and scoop out the soft flesh. 
  2. Add the sweet potato flesh, chocolate chips, cacao powder, and nut or seed butter to a high speed blender or food processor and process until smooth and creamy, scraping down the sides as needed to recombine. Add a splash of unsweetened almond milk as needed to get the blades moving. Set the frosting aside until ready for use. 
  3. Reduce the oven heat to 350°F and line an 8×8 or 9×9 baking pan with parchment paper. 
  4. In a large bowl, stir together the flour, cacao powder, baking powder, and cinnamon. To the same bowl, add in the almond milk, maple syrup, and nut or seed butter. Stir everything until it’s well combined.
  5. Pour the batter into the prepared cake pan and bake it for 25 to 30 minutes, or until the top of the cake is firm to the touch and a toothpick comes out clean in the center of the pan. Allow the cake to cool only slightly before frosting. The warmth from the cake will encourage the sweet potato frosting to spread.
  6. Once slightly cool, frost the cake with the prepared sweet potato frosting in an even layer with a knife. 
  7. Serve the cake immediately or top with your favorite toppings. Cover the leftover cake with plastic wrap and store it in the fridge for up to one week. 

Notes

*can also sub Japanese yam for the sweet potato

Recipe adapted from Love & Lemons: Vegan Chocolate Cake

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Method: Oven-Bake
  • Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free

Find it online: https://www.floraandvino.com/vegan-chocolate-cake-with-sweet-potato-frosting/