Ultra-Fudgy Sweet Potato Loaf

BY : PUBLISHED : March 29th, 2017 UPDATED: August 5th, 2022

Looking for a way to satisfy your sweet tooth (teeth)? How about sneaking an extra serving of veggies in with your breakfast? Look no further than this super moist and decadent sweet potato, chocolate loaf.

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Originally, I had all intentions of making this batter into easy muffins - but our muffin tin was MIA. If you decide you'd like to try that route, muffin wrong with that - go for it! (just decrease baking time to 15 minutes or less)

Seriously, friends, this is one of the most satisfying breakfasts I've had in a while and I put a lot of emphasis on a good breakfast in my life.

Hope you enjoy!

A slice of ultra fudgy sweet potato loaf on a white surface.

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Sweet Potato Chocolate Cake

Lauren Bossi
Looking for a way to satisfy your sweet tooth? Look no further than this super moist and decadent sweet potato chocolate cake. It’s an easy-to-make healthy vegan sweet potato cake you can serve up for breakfast, snacks, or even for dessert!
5 from 1 vote
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 10 servings
Calories 222 kcal
DIET Vegan


  • 2 cups of pureed sweet potatos
  • 1 ½ cups of oat flour (ground oats)
  • ¼ cup of unsweetend almond milk
  • ½-3/4 cup of maple syrup
  • ½ cup + 2 Tablespoons of unsweetened cocoa powder
  • ½ Tablespoon of cinnamon
  • 2 teaspoons of baking soda
  • ½ teaspoon of salt
  • ¼ cup chia seeds to blend in (optional)
  • ¼ cup of chocolate chips/crushed almonds to mix in (optional)


  • Preheat oven to 400 degrees F. Boil 2 medium diced sweet potatoes in a sauce pan for 15-20 minutes or until tender. Remove skin and puree in a blender or food processor until smooth.
  • In a large bowl, combine sweet potato puree, milk and maple syrup. Add in oat flour, cocoa powder, cinnamon, baking soda, salt and any other add-ins you choose. Combine until dough is thoroughly incorperated.
  • Place the dough in a greased bread loaf pan and bake in the oven for 35-40 minutes or until fork comes out clean and the top is hardened a bit. It is ok to underbake slightly as it will make for a fudgier loaf. Let cool completely and enjoy topped with nut butter of choice!


  • Want a fudgier loaf? Underbake the vegan sweet potato cake slightly. 
  • Serving vegan chocolate cake. It tastes even better topped with your favorite nut butter.
  • Store in the refrigerator. The sweet potatoes in this recipe mean leftovers need to be stored in the refrigerator.


Calories: 222kcalCarbohydrates: 42gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 370mgPotassium: 454mgFiber: 6gSugar: 16gVitamin A: 10766IUVitamin C: 11mgCalcium: 98mgIron: 2mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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About Lauren Bossi

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and plant-based eats. When I'm not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.

View all posts by Lauren Bossi

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