This rich and decadent vegan chocolate sweet potato oat flour cake is loaded with nutritients in every bite! It makes for an impressive two-tier cake by stacking layers from two small loaf pans. Each slice looks like it came from an elaborate two-tier cake (with frosting in the middle). Perfect for smaller crowds!
This recipe was born from quarantine life when we had lots of virtual celebrations and desserts were family-sized for us (instead of party-sized). This easy loaf pan cake is perfect for when you are serving a smaller crowd so nothing goes to waste.
It is hard to believe that this amazingly delicious and fluffy chocolate oat flour cake is made using three nutrient-dense sweet potatoes and gluten-free flour. Sweet potatoes are even in the frosting and you really would never know it!
I wanted to make a light and fluffy cake with a creamy thick chocolate frosting that was nutritious, vegan (dairy-free and egg-free), gluten-free, nut-free and refined sugar-free. I am beyond thrilled with how these turned out and continue to make this again and again.
Despite being gluten-free, the moist cake holds together well and the frosting is thick, creamy and perfect for decorating. Even though it is naturally sweetened with just maple syrup it still tastes incredibly decadent. The cake has a rich chocolate flavor that will have you falling in love at first bite!
Why You'll Love this Delicious Oat Flour Cake Recipe
- Easy
- Nutritious
- Uses a handful of basic ingredients
- Small two-tier gluten-free vegan cake perfect for smaller gatherings
Ingredients
Altogether you only need 11 simple ingredients (including the baking powder and salt!) and it doesn't require any flaxseed to hold them together. See the recipe card below for quantities and full instructions.
The Cake:
- oat flour (certified gluten-free if desired) - I prefer using store-bought (such as Bob's Red Mill) to ensure it is super fine but you can make your own oat flour simply by grinding oats in a high speed blender. Homemade oat flour can sometimes lead to less of a cake-like texture.
- unsweetened cocoa powder (or cacao powder)
- baking powder
- salt
- maple syrup
- avocado oil
- unsweetened plain plant-based milk (oat milk, almond milk, etc.)
- sweet potato (cooked and skin removed)
- vanilla extract
The Icing
- sweet potato (cooked and skin removed)
- vegan dark chocolate (refined sugar-free) [use code ELAINE20 for a 20% discount]
- coconut oil
- unsweetened cocoa powder (or cacao powder)
- vanilla extract
- salt
To decorate the cake, I like to use dye-free sprinkles. Unsweetened shredded coconut would also work well in place of sprinkles if you want to keep them totally refined sugar-free. Both are optional but always festive and fun.
How to Make this Gluten-Free Oat Flour Cake
1. Preheat oven to 350 degrees Fahrenheit and grease two 8x4 loaf pans with coconut oil or avocado oil.
2. Prepare the frosting and set aside. In a blender combine the hot cooked sweet potato, melted chocolate, coconut oil, cocoa powder, vanilla and salt. Blend until smooth and creamy. If the mixture has trouble blending you can add a tablespoon more of melted coconut oil to get it going. You can also use a mini spatula to scrape down the sides of the blender and push the frosting toward the blades. I blend on low speed and very slowly increase to a higher speed once it gets going. Place the frosting in your refrigerator for at least an hour to allow the frosting to harden while you prepare the cake.
3. Mix the dry ingredients. Add oat flour, cocoa powder, baking soda and salt to a large bowl. Stir well.
4. Blend the wet ingredients. In a blender, add all the remaining ingredients (maple syrup, avocado oil, milk, cooked sweet potato and vanilla extract) and blend on the highest speed until smooth.
5. Mix the wet and dry ingredients. Pour the wet mixture into the dry mixture in the mixing bowl. Use a hand mixer to incorporate the dry and wet ingredients together and ensure there are no chunks in the batter.
6. Bake the cake. Divide the cake batter between the two prepared cake pans. Bake in the preheated oven for 20-25 minutes until a knife comes out clean.
7. Let the cake cool. Remove from oven, transfer the loaf pans to a wire rack and allow to fully cool before decorating. I like to place in my freezer to speed up the cooling process.
8. Stack the two cake layers. Once fully cooled, spread a layer of frosting on the flat side of one loaf (facing up). Stack the other side (flat side down) on the frosted first loaf. Spread more frosting over the sides and top of the cake loaves.
9. Decorate and serve. Decorate with dye-free sprinkles, fresh fruit or unsweetened shredded coconut if desired. I used these and these. Slice and serve immediately or store in the refrigerator to prevent the frosting from melting. Store leftovers in an airtight container in the refrigerator for up to five days. If making in advance I recommend icing just before serving.
How to Cook the Sweet Potatoes
For this recipe you will only use the inside of the cooked sweet potato - not the skin. Keep the skin on when you cook it and then peel the skin off after it is cooked.
Cooking Sweet Potatoes in an Instant Pot
I believe this is the best way given it is the fastest. Add sweet potatoes to the steamer basket in your pressure cooker. I layer three sweet potatoes at once. Add 1 cup of water to the pressure cooker and secure lid. Valve should be on sealed. Cook on manual high pressure for 30 minutes.
When cooking is complete, manual release and use tongs to transfer the sweet potatoes to a cutting board. Slice through each lengthwise with a knife. The knife should slide through very easily. If not, return to the pressure cooker to cook for another minute or two. Allow the sweet potatoes to cool until you can safely handle them. Peel the skin off and discard.
Roasting Sweet Potatoes in the Oven
Another option is to roast them in the oven but it could take 40-60 minutes to fully cook. Here are the instructions for that method:
Place a baking sheet lined with aluminum foil on the bottom rack of your oven. Preheat your oven to 425 degrees Fahrenheit. Pierce the sweet potatoes with a fork on one side then place directly on the middle rack (not on a baking sheet and not wrapped in foil). Bake for 40-45 minutes or until tender and the skin is thin and toasty (baking time will vary based on the diameter of your sweet potato). You may need up to 60 minutes for large sweet potatoes.
The bottom baking sheet will catch any drippings for an easy cleanup. Remove from oven and pierce with a knife to ensure it is fully cooked. Allow the potatoes to cool for 5-10 minutes for easier handling. Slice the potatoes in half and split the flesh down the center. Remove the skin.
What are the Health Benefits of Sweet Potatoes?
Sweet potatoes are one of my favorite vegetables to incorporate into recipes whenever possible. Their vibrant orange color lets you know you are getting all that immune-boosting vitamin A (also helpful for vision and bone health).
They also offer dietary fiber and potassium and are high in vitamin C. They are convenient and versatile and somehow serve as both a comfort food and health food all at once.
More Oat Flour Recipes for Vegan Gluten-Free Cakes
Try any of these vegan and gluten-free cake recipes that are also made with oat flour!
Now, let’s get to making this easy vegan oat flour cake! When you make this recipe, snap a pic and use the hashtag #eatingbyelaine to be featured in my stories.
Print
Easy Chocolate Sweet Potato Oat Flour Cake (Vegan)
- Total Time: 45 minutes
- Yield: 8 1x
- Diet: Vegan
Description
This rich and decadent vegan chocolate sweet potato oat flour cake is loaded with nutritients in every bite! It makes for an impressive two-tier cake by stacking layers from two small loaf pans. Each slice looks like it came from an elaborate two-tier cake (with frosting in the middle). Perfect for smaller crowds!
Ingredients
For the Chocolate Sweet Potato Oat Flour Cake
- 1 ¾ cups + 2 tablespoons oat flour
- ½ cup unsweetened cocoa powder (or cacao powder)
- 2 teaspoons baking soda
- ½ teaspoon fine salt
- ¾ cup pure maple syrup
- ½ cup avocado oil
- ½ cup unsweetened plain plant-based milk (oat, almond, etc.)
- 1 cooked sweet potato (1 cup)*
- 1 tablespoon pure vanilla extract
For the Chocolate Sweet Potato Icing
- 2, 16 ounce sweet potato* (~2 cups total)
- 1 cup vegan dark chocolate (refined sugar-free) [use code ELAINE20 for 20% off], melted
- 2 tablespoons cacao powder
- 2 tablespoons coconut oil
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon fine salt
Garnish with dye-free natural sprinkles or unsweetened shredded coconut if desired
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease two 8x4 loaf pans with coconut oil or avocado oil.
- Prepare the frosting and set aside. In a blender combine the hot cooked sweet potato, melted chocolate, coconut oil, cocoa powder, vanilla and salt. Blend until smooth and creamy. If the mixture has trouble blending you can add a tablespoon more of melted coconut oil to get it going. You can also use a mini spatula to scrape down the sides of the blender and push the frosting toward the blades. I blend on low speed and very slowly increase to a higher speed once it gets going. Place the frosting in your refrigerator for at least an hour to allow the frosting to harden while you prepare the cake.
- Mix the dry ingredients. Add oat flour, cocoa powder, baking soda and salt to a large bowl. Stir well.
- Blend the wet ingredients. In a blender, add all the wet ingredients (maple syrup, avocado oil, milk, cooked sweet potato and vanilla extract) and blend on the highest speed until smooth.
- Mix the wet and dry ingredients. Pour the wet mixture into the dry mixture in the mixing bowl. Use a hand mixer to incorporate the dry and wet ingredients together and ensure there are no chunks in the batter.
- Bake the cake. Divide the cake batter between the two loaf pans. Bake in the preheated oven for 20-25 minutes until a knife comes out clean.
- Allow cakes to cool. Remove from oven, transfer the loaf pans to a wire rack and allow to fully cool before decorating. I like to place in my freezer to speed up the cooling process.
- Stack the two cake layers. Once fully cooled, spread a layer of frosting on the flat side of one loaf (facing up). Stack the other side (flat side down) on the frosted first loaf. Spread more frosting over the sides and top of the cake loaves.
- Decorate and serve. Decorate with dye-free sprinkles or unsweetened shredded coconut if desired. I used these and these. Slice and serve immediately or store in the refrigerator to prevent the frosting from melting. Store leftovers in an airtight container in the refrigerator for up to five days. If making in advance I recommend icing just before serving.
Notes
To cook the sweet potato in an Instant Pot: Add sweet potatoes to the steamer basket in your pressure cooker. I layer three sweet potatoes at once. Add 1 cup of water to the pressure cooker and secure lid. Valve should be on sealed. Cook on manual high pressure for 30 minutes. When cooking is complete, manual release and use tongs to transfer the sweet potatoes to a cutting board. Slice through each lengthwise with a knife. The knife should slide through very easily. If not, return to the pressure cooker to cook for another minute or two. Allow the sweet potatoes to cool until you can safely handle them. Peel the skin off and discard.
You could also roast the sweet potatoes in an oven but it could take 40-60 minutes to fully cook. Here are the instructions for that method: Place a baking sheet lined with aluminum foil on the bottom rack of your oven. Preheat your oven to 425 degrees Fahrenheit. Pierce the sweet potatoes with a fork on one side then place directly on the middle rack (not on a baking sheet and not wrapped in foil). Bake for 40-45 minutes or until tender and the skin is thin and toasty. Baking time will vary based on the diameter of your sweet potato. You may need up to 60 minutes for large sweet potatoes. The bottom baking sheet will catch any drippings for an easy cleanup. Remove from oven and pierce with a knife to ensure it is fully cooked. Allow the potatoes to cool for 5-10 minutes for easier handling. Slice the potatoes in half and split the flesh down the center. Remove the skin.
For this recipe you will only use the inside of the cooked sweet potato - not the skin. Keep the skin on when you cook it and then peel the skin off after it is cooked.
- Prep Time: 20
- Cook Time: 25
- Category: Dessert
- Method: Oven Baked
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Shanna says
Could you make this recipe using round cake pans? My son is turning 4 and requested a round layered cake 🙂
Thanks!
Elaine Gordon says
Hi, Shanna: Good question! I would think it would work just fine, yes. You might have to double the recipe (and adjust the baking time) to fill your round baking pans depending on what size you are using. This is a smaller cake overall. If you want another option I have this two-tier chocolate cake that we have made a lot recently and absolutely love: https://www.eatingbyelaine.com/best-vegan-gluten-free-chocolate-beet-cake-with-chocolate-ganache-frosting-refined-sugar-free/
Please let me know if you have any further questions. Happy to help! And happy almost 4th birthday to your son! 🙂
Best,
Elaine