Ingredients
Cake Ingredients
- 1 1/2 cups (190g) all-purpose plain flour (spoon and leveled, or gluten-free substitute)
- 1 cup (200g) granulated sugar
- 2/3 cup (55g) dutch-process cocoa powder
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon espresso powder (optional, adds depth of flavor)
- 1/4 teaspoon salt (optional)
- 1 x (~220g) large sweet potato (or 2 small sweet potatoes, peeled and chopped)
- 1 1/2 cups (360g) dairy-free milk (room temperature)
- 1/2 cup (110g) neutral flavored oil
- 3 tablespoons (30g) melted vegan chocolate
- 2 teaspoons apple cider vinegar (optional)
- 1 teaspoon vanilla extract (optional)
Frosting Ingredients
- 1 cup (200g or 7-ounce) roughly chopped vegan chocolate or chocolate chips
- 1 cup (230g or 8-ounce) dairy-free cream (such as coconut cream)
- 2 tablespoons (30g) sweet potato puree (or leftover puree from the cake)
- 1 tablespoon (7g) powdered sugar / icing sugar (or 2 teaspoons (14g) maple syrup)
- Dairy-free milk (as needed for frosting consistency)
Instructions
- Make the sweet potato puree: Steam or boil the sweet potato for 10-15 minutes until tender. Allow it to cool. Puree the cooked sweet potato using a handheld blender or food processor until smooth and thick. If the puree is too thick for your appliance, slowly add some plant-based milk to achieve the right consistency. Measure about 3/4 cup (165g) for the cake batter and reserve the rest for frosting.
- Prepare the cake batter: Preheat the oven to 180°C (350°F). Line an 8-inch round cake pan with parchment paper. In a large bowl, whisk together all dry ingredients until well combined. Add the wet ingredients, including the pureed sweet potato, plant-based milk, oil, melted chocolate, apple cider vinegar, and vanilla extract. Mix gently until just combined, leaving some small lumps but no dry pockets.
- Bake the cake: Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
- Make the chocolate ganache: While the cake is baking and cooling, heat the dairy-free cream in a small saucepan or microwave until steaming. Remove from heat and add the chopped vegan chocolate. Let sit for 3 minutes to soften, then stir until smooth and shiny. Let the ganache cool at room temperature for 1-2 hours to thicken slightly (refrigeration is possible but not recommended for even setting). Once cooled, whip it with an electric mixer until fluffy and lighter in color.
- Prepare the sweet potato frosting (optional): In a small bowl, mix the reserved sweet potato puree with powdered sugar or maple syrup until combined. Add a splash of dairy-free milk if a thinner consistency is desired for icing or drizzling.
- Assemble the cake: Once fully cooled, top the cake with the whipped chocolate ganache and then drizzle or spread the sweet potato frosting on top. Cut into slices and serve immediately.
- Storage: Store leftover cake in an airtight container at room temperature for 1 day, in the fridge for up to 5 days, or freeze for up to 1 month. If refrigerated, warm your knife under hot running water for easier slicing as the ganache firms up.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- Use maple syrup instead of granulated sugar for a natural sweetener alternative.
- If using coconut cream for the ganache, ensure it is well stirred to an even consistency before heating.
- Espresso powder is optional but enhances the chocolate flavor depth.
- Apple cider vinegar is optional and helps activate the baking soda for better rise.
- Letting the ganache cool at room temperature before whipping yields a better texture than refrigeration.
- Warm your knife when cutting chilled ganache cake for clean slices.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
