This vegan chocolate cake is a decadent masterpiece that proves indulgence can be both plant-based and irresistible. With its rich, velvety texture and deep cocoa flavor, every bite feels like a celebration.
Moist and fudgy, it’s the kind of dessert that leaves everyone asking for seconds, whether they’re vegan or not. In just 1 hour and 30 minutes, you can create a show-stopping treat that’s perfect for any occasion, from birthdays to cozy nights in.
The aroma of warm chocolate filling your kitchen is just the beginning. Topped with a silky smooth frosting or a dusting of powdered sugar, this cake is as beautiful as it is delicious.
Its airy crumb and intense chocolatey goodness make it a crowd-pleaser that’s surprisingly simple to whip up. Whether you’re a seasoned baker or a beginner, this recipe promises a dessert that’s both satisfying and unforgettable.
Ingredients for Vegan Chocolate Cake
- Sweet Potato Frosting:
- 1 large sweet potato (enough to yield 3/4 cups mash)
- 1/4 cup plus 2 tablespoons semisweet chocolate chips
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon melted coconut oil (can substitute with another neutral oil)
- Pinch of sea salt
- Chocolate Cake:
- 3/4 cups all-purpose flour
- 1/2 cup whole wheat flour (can substitute with all-purpose flour)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon cinnamon (optional, for added flavor)
- 1 cup almond milk (can substitute with any plant-based milk)
- 3/4 cups maple syrup (can substitute with agave syrup)
- 1/4 cup extra-virgin olive oil (can substitute with another neutral oil)
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- Supernatural Starfetti sprinkles (optional, for decoration)
Step-by-Step 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 it on a baking sheet or on a piece of foil and roast until very tender, about 60 minutes.
- Let the sweet potato 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. Set aside.
- Make the Cake:
- Reduce the oven heat to 350°F and grease an 8×8 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 the cake with a knife. Remove the cake from the pan and place it back on the racks to cool completely.
- Assemble and Serve:
- Once the cake is completely cool, frost it with the sweet potato frosting.
- Optionally, decorate with Supernatural Starfetti sprinkles.
- Slice and serve!
Sweet Potato Frosting: A Creamy Vegan Delight
This frosting is a game-changer! The roasted sweet potato adds natural sweetness and a velvety texture, while the chocolate chips and cocoa powder create a rich, decadent flavor. Pro tip: If your sweet potato isn’t warm enough to melt the chocolate, microwave the mixture for 10-15 seconds to achieve a smooth consistency. For a nutty twist, try adding a tablespoon of almond butter or tahini.
Perfect Pairings: Serving Suggestions
This vegan chocolate cake is a showstopper on its own, but you can elevate it with a few simple additions. Serve with a dollop of coconut whipped cream or a scoop of dairy-free vanilla ice cream. For a fruity contrast, top with fresh berries like raspberries or strawberries. And don’t forget the Supernatural Starfetti sprinkles for a fun, festive touch!
Storage Tips: Keep It Fresh
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let it come to room temperature before serving for the best texture. You can also freeze the cake (unfrosted) for up to 3 months—just wrap it tightly in plastic wrap and aluminum foil.
Time-Saving Hacks for Busy Bakers
Short on time? Roast the sweet potato ahead of time and store it in the fridge until you’re ready to make the frosting.
You can also prepare the cake batter the night before and bake it fresh in the morning. For an even quicker option, use store-bought vegan frosting and focus on perfecting the cake itself.
Recipe Variations: Make It Your Own
Feel free to experiment with this versatile recipe! Swap the almond milk for oat or soy milk, or use gluten-free flour blends for a gluten-free version.
Add a teaspoon of espresso powder to the batter for a deeper chocolate flavor, or mix in a handful of chopped nuts or shredded coconut for added texture. The possibilities are endless!
Vegan Chocolate Cake
Ingredients
Sweet Potato Frosting
- 1 large sweet potato, enough to yield 3/4 cups mash
- 1/4 cup plus 2 tablespoons semisweet chocolate chips
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon melted coconut oil
- pinch sea salt
Chocolate Cake
- 3/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1 cup almond milk
- 3/4 cups maple syrup
- 1/4 cup extra-virgin olive oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- Supernatural Starfetti sprinkles, optional
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 8×8 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!