a show-stopper for your holiday table!
If you’re searching for a holiday dessert that feels both luxurious and wholesome, this Decadent Vegan Chocolate Cake is about to become your new seasonal favorite.
Moist, rich, naturally sweetened, and stunning enough to steal the spotlight on any festive table, it’s the kind of treat that brings people together and disappears faster than you’d expect!
Made with creamy mashed sweet potato, velvety almond butter, and deep cacao, this cake delivers that classic fudgy chocolate experience while staying completely dairy-free and wholesome. A glossy layer of melted vegan chocolate adds the perfect finish, and when topped with fresh raspberries, citrus slices, or a sprinkle of nuts, it transforms into a show-stopping holiday dessert that looks as cheerful as the season itself.
Whether you're hosting a cozy Christmas dinner, attending a festive potluck, or simply craving something special to enjoy by the tree, this cake promises pure, chocolatey joy in every bite!
VEGAN CHOCOLATE CAKE RECIPE
INGREDIENTS
- 2 cups mashed sweet potato
- 1 1/2 cups all-purpose flour
- 1/4 cup cacao
- 1/2 cup almond butter
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- 100 g vegan chocolate (plus extra for topping)
- 1/2 cup oat milk
Optional Toppings:
- Raspberries
- Melted Chocolate
- Chopped nuts of choice
*Should you wish, you can substitute the cacao for carob powder and the vegan chocolate for carob chips. Note that there may be variances in the sweetness, overall taste, and glossiness.
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INSTRUCTIONS
- Preheat the oven to 375°F and line a 9-inch springform cake tin with parchment paper.
- Peel and boil the sweet potatoes until soft. Mash with your hand or use a food processor to blend until smooth. Let it cool down completely.
- Melt the chocolate using a double boiler.
- In a large mixing bowl, mix all the ingredients and stir until thoroughly combined.
- Pour the batter into the cake tin and press down to smooth it out.
- Bake for approximately 35 minutes until baked through.
- Leave to cool completely before removing from the tin.
- Cover with melted chocolate and raspberries, and optional toppings to finish off and make it look festive!
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