Easy Gluten-Free Vegan Chocolate Cake with Healthier Sweet Potato Frosting
If you’re looking for a dessert that’s indulgent yet wholesome, this gluten-free vegan chocolate cake with sweet potato frosting is about to become your go-to recipe.
Servings: 6
Ingredients
Cake:
- 1 1/2 cups gluten-free flour blend like Bob’s or King Arthur or all-purpose flour
- 1 cup granulated sugar I use an organic unbleached sugar
- 1/4 cup unsweetened cocoa powder Dutch-process or natural
- 1/2 teaspoon sea salt
- 1/2 teaspoon espresso powder optional
- 1 teaspoon baking soda
- 1 Tablespoon apple cider vinegar or white vinegar
- 1/3 cup unrefined cold-pressed extra-virgin olive oil + more for greasing pan
- 1 cup water or cold brewed coffee
- 1 teaspoon pure vanilla extract
Sweet potato frosting:
- 1 medium sweet potato about 9 ounces, leave the skin on, scrubbed clean
- 1/4 cup plus 2 Tablespoons semisweet chocolate chips
- 2 Tablespoons unsweetened cocoa powder or cacao powder
- 1 Tablespoon unrefined virgin coconut oil, melted
- Pinch sea salt or to taste
Instructions
- Preheat the oven to 350 F degrees.
- Lightly grease an 8 x 8 -inch baking dish with olive oil and line with unbleached parchment paper.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, salt, espresso, if using, and baking soda. In a large measuring cup or bowl, whisk together the vinegar, oil, water/coffee, and vanilla until emulsified. Pour the dry ingredients into the wet and combine until no flour is visible. Transfer batter to the prepared baking dish and smooth the top with a spatula.
- Bake for 25-35 minutes, until the center of the cake springs back.
- Raise oven temperature to 425 F. Place the sweet potato on a parchment-lined baking sheet. Roast in the oven until very tender. The amount of time will depend on the size of your sweet potato. This could take 35 minutes or up to an hour. Let the sweet potato cool slightly. Peel and measure 3/4 cups of the flesh. In a blender or food processor, puree the sweet potato, chocolate chips, cocoa powder, coconut oil, and salt until smooth like a frosting. If the sweet potato is still warm, the heat will help melt the chocolate. Otherwise, melt the chocolate in the microwave or over a pot of simmering water before adding to the blender. Frosting can be made up to 5 days in advance.
- Spread frosting over COOLED cake when ready to serve. Cake can stay at room temp for 2-3 days and then needs to be refrigerated.
Notes
- Don’t Overmix the Batter: Once you combine the wet and dry ingredients, stir until just combined. Overmixing can make your cake dense rather than light and fluffy, so stop as soon as you see no visible streaks of flour.
- Use Brewed Coffee: If you want to enhance the chocolate flavor, go for cold brewed coffee instead of water. It won’t make the cake taste like coffee but will deepen the chocolate flavor in the most delicious way!
- Frost When Cooled: I know it’s tempting, but don’t rush it! Make sure your cake has cooled entirely before frosting it. Otherwise, the sweet potato frosting could melt and slide off.
- Customize: This cake is perfect as-is, but it’s also a great canvas for adding your favorite touches. Sprinkle flaky sea salt on top for a sweet-salty contrast, add toasted coconut or chopped nuts, or even layer the cake for a more festive occasion.
- Extra Silky Frosting: If you want your sweet potato frosting to be extra smooth, let the sweet potato cool slightly before blending. Too hot, and you may end up with a runny consistency; too cool, and it can be stiff.
- Storage Tips: You can store this cake at room temperature for a couple of days, but if it’s frosted, I recommend popping it in the fridge after the first day. Just make sure to bring it back to room temp before serving to keep that perfect texture.