This Sweet Potato Chocolate Cake is an easy-to-make healthy dessert you can serve up for breakfast, snacks, or even for dessert! It's packed with tasty pantry staples that the entire family will enjoy!
Preheat the oven to 400 degrees F. Boil 2 medium diced sweet potatoes in a saucepan for 15 to 20 minutes or until fork-tender. Remove skin and puree in a blender or food processor until smooth.
In a large bowl, combine sweet potato puree, plant-based milk, and maple syrup. Add in oat flour, cocoa powder, cinnamon, baking soda, salt, vegan chocolate chips, and chia seeds and almonds (if using).
Combine until dough is formed.
Place the dough in a greased bread loaf pan and bake in the oven for 35 to 40 minutes or until a fork comes out clean and the top is hardened a bit. Let cool completely and enjoy topped with nut butter of choice!
Notes
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.