Vegan Chocolate Cake
This moist and decadent vegan chocolate cake is a crowd-pleasing celebration dessert that is secretly wholesome. Featuring a blend of all-purpose and whole wheat flours, it is naturally sweetened with maple syrup. The highlight is a luscious chocolate frosting made from creamy roasted sweet potatoes, giving it a rich texture without refined sugar or butter.
Instructions
- 1
Preheat the oven to 425°F. Roast the large sweet potato (1) until tender, then measure 0.75 cups of the flesh.
- 2
In a food processor, puree the sweet potato, dairy free chocolate chips (0.38 cup), cocoa powder (2 tbsp), coconut oil (1 tbsp), and sea salt (1 pinch) until smooth.
- 3
Lower the oven to 350°F and grease an 8x8-inch pan. Whisk together all purpose flour (0.75 cup), whole wheat flour (0.5 cup), cocoa powder (0.5 cup), baking soda (1 tsp), sea salt (0.5 tsp), and cinnamon (0.25 tsp) in a large bowl.
- 4
Add almond milk (1 cup), maple syrup (0.75 cup), extra-virgin olive oil (0.25 cup), apple cider vinegar (1 tsp), and vanilla extract (1 tsp) to the flour mixture and stir until combined.
- 5
Pour the batter into the pan and bake for 25 to 30 minutes. Cool for 10 minutes in the pan before transferring to a rack.
- 6
Once fully cooled, spread with the sweet potato frosting and top with sprinkles (1 sprinkle) if desired.
Nutrition Facts
Per portion