Vegan Sweet Potato Chocolate Cake
This simple vegan naked cake is easy to assemble, and it's so chocolatey and moist you wouldn't even know that it's vegan. Rich, chocolate cake is lightly spiced, and made using sweet potato for the egg replacer. It's topped with a vegan vanilla bean frosting and chocolate ganache swirl for the ultimate chocolate experience.
Equipment
- Digital Food Scale
- Stand Mixer
- 6-inch Cake Pans
- Parchment Paper Cake Rounds
Ingredients
Batter
- ¾ cup extra virgin olive oil
- ¾ cup coconut milk
- 213 grams cane sugar
- 113 grams light brown sugar
- 170 grams sweet potato puree
- 308 grams all purpose flour
- 75 grams Dutch cocoa powder
- 1 teaspoon ground vanilla bean
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
Frosting & Topping
- 226 grams vegan butter softened
- 454 grams powdered sugar sifted
- 1 teaspoon ground vanilla bean
- 2 to 3 teaspoons coconut milk
- 3 tablespoons Vegan dark chocolate ganache sauce
Instructions
- Preheat the oven 350°F. Line two 6-inch cake pans with parchment paper.
- To make the batter: In a large mixing bowl, add the olive oil, coconut milk, cane sugar, light brown sugar, and sweet potato puree. Mix with a hand mixer to combine.
- Add in the all purpose flour, Dutch cocoa powder, ground vanilla bean, baking powder, salt, cinnamon, and cloves. Mix until combined into a smooth cake batter.
- Transfer the batter to the prepared baking pans, they should weigh about 700 grams each. Spread out evenly.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before removing from the pans.
- To make the frosting: In the bowl of a stand mixer (or you can also use a hand mixer) add the vegan butter, powdered sugar, and vanilla bean.
- Mix on low until combined and then speed mixer up to high and whip, adding in the coconut milk as needed. Make sure to scrape down the sides of the bowl part way through mixing to ensure everything is combined into a smooth frosting.
- To assemble the cake: Place the first cake layer on a cake plate and spread half the frosting on top.
- Drop small dollops of chocolate sauce on top of the frosting.
- Using the back of a spoon swirl it around.
- Top with the second cake layer and add the remaining frosting, spread it out evenly.
- Add the dollops of chocolate sauce and swirl it around.
- Store extra cake under a cake dome or in an airtight container for up to 3 days.
Notes
Tips
- Always weigh ingredients for the best results.
- Make the Vegan Dark Chocolate Ganache Sauce first, so that it has time to cool while the cake is baking. That way it's ready for the frosting once your cake comes out of the oven.
- You could also substitute for a canola, sunflower, or even avocado oil if you prefer.
- If you don't have ground vanilla bean, you can substitute 1 teaspoon of organic vanilla extract instead. I love to use vanilla bean with certain chocolate recipes as I feel it really brings out the flavor of the chocolate and compliments it more so.
- Be sure to store extra cake in an airtight container in the fridge because of the chocolate ganache.
- Gluten Free – Replace the all purpose flour with a 1:1 gluten free flour substitute, I prefer to use Namaste Organic Perfect Flour Blend. Be sure to weigh the flour for the best results.
- High Altitude – Follow the recipe as noted.
Nutrition
Calories: 912kcalCarbohydrates: 138gProtein: 6gFat: 41gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 23gTrans Fat: 0.1gSodium: 470mgPotassium: 314mgFiber: 5gSugar: 98gVitamin A: 5163IUVitamin C: 4mgCalcium: 79mgIron: 4mg
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