Ultimate Vegan Sweet Potato Cake with Irresistible Chocolate Coconut Frosting

Get ready to indulge in the most incredible Sweet Potato Cake you’ve ever tasted, perfectly complemented by a rich and creamy Chocolate Coconut Frosting. This cake is a true delight, generously spiced with warm cinnamon and boasting an ultra-soft, tender crumb thanks to the natural moisture and sweetness from the sweet potato. To elevate this already fantastic treat, it’s topped with a dreamy, dairy-free coconut whip, transforming it into the ultimate vegan snack cake or a show-stopping dessert for any gathering.

Hello, fellow baking enthusiasts! After a refreshing start to the year with lighter salads and comforting soups in January, I’m thrilled to dive into February with a collection of healthier sweet treats. Kicking things off is this wonderfully spiced vegan sweet potato cake, a recipe that has truly captured my heart (and taste buds!) over the past few weeks.

I must confess, this particular sweet potato cake has been a constant companion in my kitchen, bringing immense joy and comfort. Its subtle sweetness and comforting spices make it incredibly difficult to resist. The inspiration for this dairy-free cake, in fact, came during an unexpected culinary adventure: Snowmageddon 2020. For us Newfoundlanders, this was the memorable winter storm that brought our city to a complete standstill a few weeks ago. With grocery stores closed for four full days, creativity in the kitchen became a necessity, not just a hobby.

During that time, I found myself with leftover mashed sweet potato, a strong craving for something sweet, and a limited pantry. This happy combination led to the birth of this delicious sweet potato cake recipe. It was a perfect excuse to bake for fun, experimenting with what I had on hand. While brownies and cookies also made an appearance, it was this cake, this glorious dairy-free sweet potato cake, that truly stole the show.

Though I initially savored this wholesome sweet potato cake as a comforting bedtime snack with a warm cup of tea (no judgment, please – we were snowed in, after all!), its versatility quickly became apparent. It’s equally impressive as an elegant dessert for a dinner party or a delightful afternoon pick-me-up. The luscious chocolate coconut whip topping is entirely optional, but trust me, it’s an indulgence that makes this special treat absolutely worth every single extra step. It transforms a simple snack into an extraordinary culinary experience.

Why You’ll Absolutely Love This Vegan Sweet Potato Cake Recipe

• Minimal Ingredients, Maximum Flavor: You only need 11 accessible ingredients to bring this incredible cake to life, and that count even includes the heavenly chocolate coconut frosting. This means less shopping, less fuss, and more time to enjoy your delicious creation.
• Effortless One-Bowl Preparation: Beyond the initial step of preparing your sweet potato, the cake batter itself comes together seamlessly in just one bowl using a simple whisk. This streamlines the baking process, making cleanup a breeze and allowing even novice bakers to achieve fantastic results.
• Clever Way to Use Leftovers: This recipe is a brilliant solution for utilizing any leftover cooked or mashed sweet potato you might have from another meal. It’s a delicious way to reduce food waste and transform humble ingredients into a spectacular dessert.
• A Healthier Indulgence: Crafted with whole wheat flour and coconut sugar as its primary components, this sweet potato cake leans towards the healthier side without compromising on taste or texture. Enjoy a guilt-free treat that’s rich in flavor and wholesome goodness.
• Versatile Frosting Options: While the decadent chocolate coconut frosting is highly recommended for an extra special touch, you have the option to forgo it entirely for an even simpler, yet still wonderfully moist and flavorful, snack cake. Perfect for those who prefer a less sweet option or are short on time.

What You’ll Need to Bake This Delicious Cake

Gathering your ingredients beforehand ensures a smooth and enjoyable baking experience. Here’s a detailed look at what you’ll need for both the cake and its luscious frosting:

• Whole wheat flour (for a wholesome base)
• Coconut sugar (a natural, less processed sweetener)
• Ground cinnamon (the star spice for warmth and aroma)
• Baking soda (for perfect lift and tenderness)
• Salt (to balance the flavors)
• Unsweetened nut milk (such as almond or cashew, keeping it dairy-free)
• Mashed sweet potato (the secret to moisture and a subtle earthy sweetness)
• Extra virgin olive oil (for richness and a moist texture)
• Full-fat coconut milk (essential for the creamy whip)
• Maple syrup (to naturally sweeten the frosting)
• Unsweetened cocoa powder (for that irresistible chocolate flavor in the frosting)

How to Make This Irresistible Vegan Sweet Potato Cake

Creating this vegan sweet potato cake is a straightforward process, designed for ease and delicious results. Follow these steps carefully to achieve a perfectly moist and flavorful cake:

• Prepare Your Sweet Potato: Begin by cooking your sweet potato until it’s incredibly tender and easily mashable. The quickest and most efficient method is to peel the sweet potato, cut it into small, uniform pieces, and then boil these pieces in water until they are fork-tender. Once cooked, drain the water thoroughly, mash the sweet potato until smooth (ensuring no lumps remain), and then set it aside to cool completely. Cooling is crucial as warm sweet potato can affect the batter consistency.

• Mix the Cake Batter: In a generously sized mixing bowl, combine all your dry ingredients – whole wheat flour, coconut sugar, cinnamon, baking soda, and salt. Whisk these together thoroughly to ensure even distribution. Next, add the cooled mashed sweet potato, unsweetened nut milk, and extra virgin olive oil. Stir everything until just well incorporated, being careful not to overmix, as this can lead to a tough cake. The batter will be thick, which is perfectly normal.

• Bake to Perfection: Prepare a 9-inch square pan by lining it with parchment paper, leaving an overhang on the sides to easily lift the cake once baked. Pour the thick batter into the prepared pan, spreading it evenly with a spatula. Bake in a preheated oven at 350°F (175°C) for approximately 24-26 minutes. To test for doneness, insert a toothpick into the center of the cake; it should come out clean. Allow the cake to cool slightly in the pan before transferring it to a wire rack to cool completely.

• Whip Up the Creamy Frosting: For the decadent chocolate coconut frosting, carefully scoop out only the solidified coconut cream from your refrigerated cans of full-fat coconut milk (reserving any liquid coconut water for another use). Transfer the cream to a deep mixing bowl. Add maple syrup and unsweetened cocoa powder. Using an electric mixer, beat the mixture on high speed for several minutes until it becomes light, fluffy, and wonderfully creamy. Once the cake is completely cooled, generously spread this luscious frosting over the top. For an extra touch of elegance, sprinkle with some chocolate shavings!

Frequently Asked Questions About This Vegan Sweet Potato Cake

Here are answers to some common questions you might have about making and enjoying this delicious sweet potato cake:

• What does a sweet potato cake taste like? This cake boasts a comforting flavor profile reminiscent of a classic spice cake, with warm notes of cinnamon taking center stage. While sweet potatoes contribute natural sweetness and incredible moisture to baked goods, their flavor in this cake is surprisingly subtle. With only half a cup of mashed sweet potato, you won’t taste a distinct “sweet potato” flavor; it’s primarily incorporated for its role in creating an exceptionally soft and tender texture, rather than for its taste. It perfectly complements the spices without overpowering them.

• Do you need to refrigerate a cake made with sweet potatoes? Whether you need to refrigerate this sweet potato cake depends on if it’s frosted. The sweet potato itself is baked into the cake, making the unfrosted version shelf-stable at room temperature. However, any dessert adorned with a coconut milk whipped topping, like our chocolate coconut frosting, requires refrigeration. The coconut cream will soften significantly at room temperature, and refrigeration ensures its stability and freshness.

• How do you store this cake to keep it fresh? Proper storage is key to enjoying your cake for longer. If the cake is unfrosted, you can either cut it into individual pieces and place them in an airtight container, storing it at room temperature, or wrap the entire uncut cake tightly in plastic wrap and keep it at room temperature for a few days. For a frosted cake, it absolutely must be stored in an airtight container in the refrigerator. This maintains the integrity of the coconut whip and keeps the cake fresh.

• How long will this sweet potato cake last? An unfrosted sweet potato cake will maintain its freshness and deliciousness at room temperature for approximately 4-5 days when stored correctly. The frosted cake, however, is truly at its peak when enjoyed on the day it’s made, offering the lightest and fluffiest coconut whip. It will still be wonderful for 1-2 days when stored in the refrigerator, but do note that the coconut whip will firm up slightly, becoming less airy than on the first day.

• Can you freeze this sweet potato cake? Freezing is a great option for extending the life of this cake, but with a caveat. I do not recommend freezing the cake once it has been frosted, as the texture of the coconut whip can change upon thawing. However, the unfrosted sweet potato cake freezes exceptionally well! Simply allow the baked cake to cool completely, then wrap it tightly in multiple layers of plastic wrap, followed by a layer of aluminum foil. It can be stored in the freezer for up to 3 months. To defrost, transfer the still-wrapped cake to the refrigerator overnight. Once thawed, you can frost it fresh if desired.

Additional Tips and Smart Substitutions for Your Sweet Potato Cake

Enhance your baking experience and tailor this sweet potato cake to your preferences with these helpful tips and substitution ideas:

• Optimizing Sweet Potato Preparation: You’ll need precisely half a cup of mashed sweet potato for this recipe, which typically comes from about one medium-sized sweet potato. A clever trick is to cook a little extra sweet potato whenever you’re preparing it for a meal, and simply set aside the required amount for your cake. Ensure your sweet potato is mashed thoroughly and smoothly; any lumps could result in an uneven texture in your final cake.
• Nut Milk Options: For the unsweetened nut milk, I generally opt for cashew or almond milk due to their neutral flavor and creamy consistency, which complement the cake perfectly. However, if you don’t require this cake to be dairy-free, feel free to use regular dairy milk as a 1:1 substitute.
• Sweetener Alternatives: While coconut sugar is a staple in my baking for its less processed nature and subtle caramel notes, this recipe is quite flexible. I’ve successfully tested this cake using both granulated sugar and cane sugar, and both yielded delicious results. Choose the sweetener that best suits your dietary needs or pantry availability.
• Handling Thick Batter: Don’t be alarmed if the cake batter appears quite thick – this is normal and contributes to the cake’s moist density. To ensure an even bake and a smooth top, make sure to spread the batter out uniformly in your prepared pan. A useful trick is to gently tap the bottom of the pan on your counter a few times after adding the batter; this helps to level it out and release any air bubbles.
• Adjusting Pan Sizes: The recipe calls for a 9-inch square pan, which results in a cake of a specific thickness and bake time. If you prefer to use an 8-inch square pan, the cake will be thicker, so you’ll need to increase the baking time by approximately 5 minutes. Always use the toothpick test to confirm doneness, as oven temperatures can vary.
• Adding More Spice: If you’re a true spice lover, consider adding a pinch of nutmeg or allspice alongside the cinnamon for an even deeper, more complex flavor profile.

Explore More Delicious Vegan Cake Recipes

If you’ve enjoyed this delightful sweet potato cake, you’ll love these other plant-based cake creations:

• Vegan Chai Cake with aromatic orange cardamom frosting
• Apple Spice Cake with a classic buttercream frosting
• Moist Banana Snack Cake for a quick and easy treat
• Easy Chocolate Sheet Cake, a crowd-pleaser for any occasion
• Comforting Pumpkin Snack Cake, perfect for fall flavors
• Zesty Orange Spice Cake with tangy cream cheese frosting

If you give this amazing Sweet Potato Cake with Chocolate Coconut Frosting a try, I’d absolutely love to hear your thoughts and experiences in the comments below! Your feedback helps other bakers, and it brightens my day.

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