Vegan Chocolate Cake – Dairy Free, Gluten-free, Refined Sugar-free

20200214_171349(0)A beautiful, decadent, over-the top dark and fudgey cake without dairy, eggs, butter, sugar?!  It seems impossible but this the the closest thing to a guilt-free cake I’ve come across.  It’s based on a recipe by Megan Gilmore of Detoxinista – I highly recommend her recipes!


The cake is sweetened with coconut sugar and fattened (lol) with coconut oil.  The result is a dense, moist cake with a delightful fissures on the surface, rich and fragrant with cacao.


The frosting base is made with a cooked sweet potato, cooled and blended with maple syrup, more coconut oil and cacao.  Not too sweet and definitely chocolatey.  The key is to blend the sweet potato until creamy, to minimize lumps that would give it away.  Most people would never guess that it’s even in there!


This is a delicious, easy cake that I hope you will enjoy!

Vegan Chocolate Cake

For the cake:

1/4 c. coconut oil, melted

1 1/4 c. Bob’s Red Mill 1:1 Gluten-Free Flour Blend

1 1/4 c. coconut sugar

6 T. cacao powder

1 t. baking soda

1/2 t. salt

3/4 c. water

2 t. vinegar


For the frosting:

1 c. cooked and cooled white sweet potato (yam)

6 T. cacao powder

3/4 c. maple syrup

1/4 c. coconut oil, melted

1/8 t. salt


Preheat the oven to 350 degrees.  Grease a 9″ cake pan with coconut oil and dust with a pinch of gluten-free flour.  Set aside.

In a medium bowl, blend all of the cake ingredients on medium speed for 2 min.  Pour into the prepared cake pan.  Bake for 30 min.  Let cool 10 min before removing from the pan.

Meanwhile, place the sweet potato into a large bowl.  Beat for 2 min on high speed until it becomes creamy.  Add in the remaining ingredients and blend for 30 seconds more.  Spread the frosting on the cake, once cooled.

Top with cacao nibs, chopped nuts, coconut flakes, or chocolate chips.  Or serve as is!  Store leftovers in the refrigerator for up to 3 days.


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