Can I use canned sweet potato puree instead of roasting my own for this cake?

The recipe specifies 1 cup of roasted sweet potato, which adds a distinct depth of flavor and texture. While canned puree might work, roasting fresh sweet potato is recommended for the best results.

What is herbal coffee and can I substitute it in this recipe?

Herbal coffee is a caffeine-free coffee alternative that contributes to the cake's unique spice profile. If you don't have it, you could use a small amount of decaffeinated instant coffee or omit it, adjusting other spices as needed.

How do I ensure the chocolate chips melt smoothly on top of the cake?

Sprinkle the remaining 1 cup of vegan chocolate chips over the hot cake immediately after it comes out of the oven. Let them sit for a few minutes to melt from the residual heat before spreading evenly.

Can I use regular sugar instead of xylitol in this Chocolate Sweet Potato Spice Cake?

Yes, the recipe notes that xylitol can be replaced with an equivalent amount of sugar if preferred. Xylitol is often used as a lower-glycemic alternative.

What's the best way to store leftover Chocolate Sweet Potato Spice Cake?

Once completely cooled, store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness, typically up to a week.

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Chocolate Sweet Potato Spice Cake
[Vegan]

AO By: Annie Oliverio

Author Bio

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products... Read More

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A slice of vegan Chocolate Sweet Potato Spice Cake with a rich melted chocolate and walnut topping, served on a white plate.

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Chocolate Sweet Potato Spice Cake [Vegan]

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Ingredients You Need for Chocolate Sweet Potato Spice Cake [Vegan]

3 cups whole wheat pastry flour
2 tsp. baking soda
2 tbsp. herbal coffee
2 tsp. cinnamon
1 tsp. cardamom
pinch allspice
2 tsp. powdered stevia
zest of one orange
1 1/2 cups non-dairy milk
1 cup orange juice
1 cup roasted sweet potato
2 tsp. vanilla extract
1/2 cup unsweetened applesauce
1/2 cup xylitol (or equivalent amount of sugar)
1 cup walnuts, divided
1 1/4 cups semi-sweet vegan chocolate chips, divided

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How to Prepare Chocolate Sweet Potato Spice Cake [Vegan]

Preheat the oven to 350F and lightly spray a 10″ springform pan with oil.
In a large bowl, whisk together the flour, baking soda, herbal coffee, cinnamon, cardamom, allspice, stevia and orange zest. Set aside.
In a food processor, combine the non-dairy milk, orange juice, sweet potato, vanilla extract, applesauce, and xylitol. Process until smooth. Pour mixture into dry ingredients and stir until well-combined. Stir in 1/2 cup of the walnuts and 1/4 cup of the chocolate chips.
Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Put the pan on a cooling rack and sprinkle the remaining 1 cup of chocolate chips over the top of the hot cake. Let sit for a few minutes to melt and then spread the chocolate evenly over the cake. Sprinkle on the walnuts and gently press them into the melted chocolate. After about 15 minutes, remove the outer ring of the pan and let the cake cool completely before slicing.