Sweet Potato Chocolate Cake (Vegan + Gluten-Free)

This Sweet Potato Chocolate Cake is seriously moist, super chocolatey and definitely doesn't taste like vegetables! It's also vegan and gluten-free.

Source: https://www.rhiansrecipes.com/sweet-potato-chocola

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Name: Sweet Potato Chocolate Cake (Vegan + Gluten-Free)
Prep time: 45 min
Total time: 1 h
Yield: 8
Cuisine: Vegan
Ingredients: 9 ounce Sweet potatoes raw; 3/4 cup Almond milk unsweetened; 1/4 cup coconut oil sub olive or vegetable; 12 tablespoons Maple Syrup; 1 teaspoon apple cider vinegar; 1 pinch salt; 1 1/4 cup almond meal ground almonds; 1 1/4 cup gluten free flour blend; 1/2 cup cocoa powder; 4 teaspoons baking powder; 1/4 teaspoon baking soda; 1/3 cup Dark chocolate chips

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INGREDIENTS

9 ounce Sweet potatoes ; raw
3/4 cup Almond milk ; unsweetened
1/4 cup coconut oil ; sub olive or vegetable
12 tablespoons Maple Syrup
1 teaspoon apple cider vinegar
1 pinch salt
1 1/4 cup almond meal ; ground almonds
1 1/4 cup gluten free flour blend
1/2 cup cocoa powder
4 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup Dark chocolate chips

Servings

INSTRUCTIONS

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)

Cook sweet potatoes by boiling, steaming or roasting them until very soft and tender

Discard any skins, and add to a food processor with the milk

Whizz until completely smooth – you might have to mix it around a few times

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)

Once melted, add the blended sweet potato mixture to the same bowl along with the maple syrup, vinegar, salt and ground almonds

Sift in the flour, cocoa powder, baking powder and bicarbonate of soda

If using, add the chocolate chips and stir in carefully

Transfer the mixture into a loaf tin lined with greased baking paper (use a one-pound loaf tin)

Scatter over more chocolate chips to decorate, if desired

Bake in oven for around 45 minutes until risen and an inserted skewer comes out clean

Once out the oven, transfer onto a wire rack to leave to cool completely before slicing

Tastes best when fresh, but keeps covered in the fridge for up to a few days

Notes

*You can alternatively use almond flour

**For a refined sugar free version, omit the chocolate chips or use refined sugar free chocolate chips or chunks.

To make a more decadent cake, don’t scatter over the chocolate chips before baking, and instead cover the cake with my Vegan Sweet Potato Chocolate Buttercream Frosting

NOTES

Alert editor

Sweet Potato Chocolate Cake (Vegan + Gluten-Free)

9 ounce Sweet potatoes raw
3/4 cup Almond milk unsweetened
1/4 cup coconut oil sub olive or vegetable
12 tablespoons Maple Syrup 
1 teaspoon apple cider vinegar 
1 pinch salt 
1 1/4 cup almond meal ground almonds
1 1/4 cup gluten free flour blend 
1/2 cup cocoa powder 
4 teaspoons baking powder 
1/4 teaspoon baking soda 
1/3 cup Dark chocolate chips

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Cook sweet potatoes by boiling, steaming or roasting them until very soft and tender
Discard any skins, and add to a food processor with the milk
Whizz until completely smooth – you might have to mix it around a few times

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the blended sweet potato mixture to the same bowl along with the maple syrup, vinegar, salt and ground almonds
Sift in the flour, cocoa powder, baking powder and bicarbonate of soda
If using, add the chocolate chips and stir in carefully
Transfer the mixture into a loaf tin lined with greased baking paper (use a one-pound loaf tin)
Scatter over more chocolate chips to decorate, if desired
Bake in oven for around 45 minutes until risen and an inserted skewer comes out clean
Once out the oven, transfer onto a wire rack to leave to cool completely before slicing
Tastes best when fresh, but keeps covered in the fridge for up to a few days
Notes
*You can alternatively use almond flour
**For a refined sugar free version, omit the chocolate chips or use refined sugar free chocolate chips or chunks.
To make a more decadent cake, don’t scatter over the chocolate chips before baking, and instead cover the cake with my Vegan Sweet Potato Chocolate Buttercream Frosting

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Nutrition

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Serving Size: 1 Serving (152g)
Recipe Makes: 8 Servings

Calories: 423
Calories from Fat: 220 (52%)

Amt Per Serving		% DV

	Total Fat 24.5g	33 %
	Saturated Fat 12.8g	64 %
	Monounsaturated Fat 7.9g
	Polyunsanturated Fat 2.3g
Cholesterol 18mg		6 %
Sodium 246.3mg		8 %
Potassium 550.3mg		14 %
Total Carbohydrate 45.8g		13 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 41.3g
Protein 7.6g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 423

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