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Gluten-Free Vegan Healthy Chocolate Cake

Easy Chocolate Sweet Potato Oat Flour Cake (Vegan)

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  • Author: Elaine Gordon
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Diet: Vegan


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!


Units Scale

For the Chocolate Sweet Potato Oat Flour Cake

  • 1 3/4 cups + 2 tablespoons oat flour
  • 1/2 cup unsweetened cocoa powder (or cacao powder)
  • 2 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup pure maple syrup
  • 1/2 cup avocado oil
  • 1/2 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

Garnish with dye-free natural sprinkles or unsweetened shredded coconut if desired


  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 wet 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 loaf pans. Bake in the preheated oven for 20-25 minutes until a knife comes out clean.
  7. 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.
  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 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.


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