- Food: Vegan Chocolate Cake
- Writer: Lizzie Green
- Content-Type: Food Blog
The best vegan chocolate cake recipe you’ll ever try! With a rich chocolate frosting produced from a secret healthy ingredient, it’s moist and deliciously chocolatey.
My latest recipe includes a vegan chocolate cake recipe. I’m releasing it today but this vegan cake recipe would be excellent for any occasion.
It has a rich dark chocolate flavor and is juicy and wonderful. It’s a dessert that everyone will like, vegan or not because it’s topped with decadent icing.
Ingredients for Vegan Chocolate Cake
This vegan chocolate cake feels indulgent and rich, yet it’s actually rather nutritious. That is, healthy for a cake. Here’s what you’ll need to put it together:
- All-purpose flour and whole wheat flour — These flours give the cake a healthful texture while keeping it moist and tender.
- Cocoa powder gives a deep chocolate taste to the dish.
- Baking soda and apple cider vinegar aid in the rising of the cake.
- Almond milk — or any other non-dairy milk. Soy or oat milk might also work well here.
- Maple syrup — Instead of using conventional white sugar, I use maple syrup to organically sweeten my vegan cake.
- Extra-virgin olive oil — For richness and moisture.
- Cinnamon and vanilla extract boost the chocolate flavor of the cake.
- And a little salt to bring out the flavors!
Your Vegan Cake’s Frosting
The icing, however, is the recipe’s actual healthy secret. It’s not made with powdered sugar or vegan butter, despite its creamy texture and rich flavor. Instead, I use a sweet potato that has been roasted!
The heat of the sweet potato melt chocolate chips into a silky puree that’s finished with coconut oil and cocoa powder while you blend the frosting together.
While it may appear indulgent, the lovely texture of this frosting comes from a vegetable!
Of course, if you like vanilla icing on your cake, that’s quite acceptable as well!
Variations on a Vegan Chocolate Cake Recipe
This vegan chocolate cake recipe can be made in three different ways:
- In an 8-inch square baking pan. To create this variant, follow the recipe below. It will make a vegan chocolate cake similar to the one shown here. When I’m only baking for Jack and myself, I use this variation.
- As a layer cake. This dish is made as a layer cake in the book. Double the recipe and bake the batter in two round 8- or 9-inch cake pans to create it. This is one of my favorite variations to make for parties and get-togethers!
- In the form of a sheet cake. Why bother with layers if you don’t have to? I understand! Bake in a 913-inch pan after doubling the recipe below.
Each of the three variants is delectable!
Vegan Chocolate Cake
|1 hr 30 mins to cook
1 hr 30 mins Total time
With half whole wheat flour and a chocolate sweet potato icing, this luscious, rich vegan chocolate cake is surprisingly nutritious. Adapted from Every Day Love & Lemons.
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 of sea salt
- 3/4 cup 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
- 3/4 cups maple syrup
- 1 cup almond milk
- 1/4 cup extra-virgin olive oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon of vanilla extract
- Supernatural Starfetti sprinkles, optional
- To make the sweet potato icing: Preheat the oven to 425 degrees Fahrenheit. Poke a few holes in the sweet potato with a fork. Place on a baking sheet or foil and roast for 60 minutes, or until very tender. Allow the potatoes to cool slightly before scooping out 3/4 cup of the mushy flesh. Puree the sweet potato, chocolate chips, cocoa powder, coconut oil, and salt in a (small) food processor. The sweet potato’s heat will melt the chocolate.
- Make the cake from scratch. Reduce the oven temperature to 350 degrees Fahrenheit and grease an 8×8 baking pan.
- Combine the flours, cocoa powder, baking soda, salt, and cinnamon in a large mixing basin. Add the almond milk, maple syrup, olive oil, apple cider vinegar, and vanilla to the same bowl. Stir until everything is well blended.
- Bake for 25 to 30 minutes, or until the top of the cake springs back when lightly pushed or a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan on cooling racks.
- With a knife, gently loosen the sides of each cake. Remove the cakes from the pan and set them back on the cooling racks to finish cooling. Finish by frosting the cake and serving it!