Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Gluten-Free Vegan Healthy Chocolate Cake

Easy Two-Tier Chocolate Sweet Potato Cake Made in Loaf Pans! (vegan, gluten-free, nut-free and refined sugar-free)


  • Author: Elaine Gordon
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 10 1x
  • Diet: Vegan

Description

This rich and decadent vegan chocolate sweet potato cake with chocolate sweet potato frosting is dairy-free, egg-free, gluten-free, nut-free, refined sugar-free and loaded with nutritious sweet potato in every bite!  To make an easy two-tier cake you’ll use two small loaf pans, stack, frost and slice.  Each piece will look like it came from an elaborate two-tier cake (with frosting in the middle) and no one has to know your hack.  This two-tier loaf pan cake is perfect for smaller crowds!


Scale

Ingredients

For the Chocolate Sweet Potato Cupcakes

  • 2.5 cups old fashioned oats (certified gluten-free if desired)
  • 1/2 cup unsweetened cocoa powder (or cacao powder)
  • 2 teaspoons baking powder
  • 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


Instructions

  1. Preheat oven to 350 degrees Fahrenheit and grease two 8×4 loaf pans with coconut oil or avocado oil.
  2. For the frosting: In a blender combine the hot cooked sweet potato (skin already removed), melted chocolate, coconut oil, cocoa powder, vanilla and salt. Blend on the highest speed 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 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.
  3. For the cake: Clean out and fully dry your blender. Place oats inside and blend on the highest speed for one minute until a super fine flour is formed. Be sure there are no chunks of oats remaining before transferring the oat flour to a large mixing bowl with a pour spout.
  4. To the mixing bowl, add cocoa powder, baking powder and salt. Stir well.
  5. In the clean 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. Pour this 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. Divide the batter between the two loaf pans. Bake in the preheated oven for 25 minutes.
  7. Remove from oven, transfer the loaf pans to a wire cooling rack and allow to fully cool before decorating.  I like to place in my freezer to speed up the cooling process.
  8. To decorate the cake: Remove the loaves from the pans and place a layer of frosting on the flat side of one loaf (facing up).  Stack the other loaf (flat side down) on the frosted first loaf.  Spread more frosting all over the top and sides of the stacked cake loaves.
  9. Decorate with dye-free sprinkles or unsweetened shredded coconut if desired.  I used these and these.
  10. 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.

  • Category: Dessert
  • Method: Oven Baked