Vegan Chocolate Brownie Cake Recipe
This Vegan Chocolate Brownie Cake is a rich, dense, delicious brownie textured treat that you’d never guess also contains a bit of sweet potato and beet.
I made this for R’s birthday. He’s also vegan and loves chocolate, too. It’s great that we agree on the important things in life!
We were also celebrating the purchase of the vacant land we’re going to build our next house on. Wanna see?
I’m so looking forward to building here. It’s a not-too-big-not-too-small couple of acres with a nice hill, trees, and a pond.
Our first planting. A lovely magnolia.
We’re in a fantastic location just outside the downtown area of the charming, artsy small town of Chelsea and at the edge of 20,000 acres of state land. Nearby neighbor and lifetime resident of Chlesea, actor Jeff Daniels, did this video about this special place.
Back to the cake. Vegan baking isn’t complicated. In most cases, all you need to do is substitute some applesauce and ground chia or flax seeds for any eggs. I use applesauce cups like these and allow for one applesauce cup per every one to two eggs along with two teaspoons of ground chia or flax seeds. Done. So simple. I keep a box of these in the cupboard just for baking, which is so convenient.
Gluten-free baking isn’t toooo very difficult either. I wanted to experiment with almond flour, even though it’s a bit pricey at my local store at around $9/lb. I also grabbed a bag of coconut flour at a more reasonable $4/lb.
This cake uses delicious and healthy sweet potato and beet for some natural sweetening. I’m not going to lie to you and say this is “health food.” It’s not. But it’s delicious.
I made mine into three thinner layers, but two is fine as well. Chocolate buttercream frosting (vegan, of course!) is a rich topping and I have a recipe for it, HERE. But store-bought frosting can be used as well. There are several brands of chocolate frosting that are accidentally vegan. Duncan Hines Creamy Home-Style Dark Chocolate Fudge is one that’s commonly available.
Vegan Chocolate Brownie Cake with Sweet Potato and Beet
A delicious, rich, dense and moist vegan chocolate cake with a brownie-like texture.
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup rice flour
- 3/4 cup cocoa powder
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup cooked sweet potato mashed
- 1/2 cup cooked beet mashed
- 1 tsp baking soda
- 3/4 cup vegan butter softened
- 1 cup applesauce unflavored and unsweetened
- 2 tsp vanilla extract
- 1 tbsp finely ground chia seed or flax seed
- 2 cups plant-based milk coconut, soy, almond, etc
Peel and boil a large sweet potato and a beet. Let cool and set aside. (Extra sweet potato makes great soup). When cool, thoroughyl mash the sweet potato and beet until smooth.
Preheat oven to 350 degrees F and grease and flour your cake pans. I use coconut oil and cocoa powder for this.
Sift together the dry ingredients.
Add the remaining ingredients and stir well to combine. Make sure all everything is well incorporated.
Divide evenly between two or three baking pans that have been greased and dusted with cocoa powder. Optionally, line the bottom with parchment paper.
Batter will be thick, like brownie mix.
Bake at 350 degrees F for 40 minutes, or until cake is firmed.
Remove from oven and let cool. Turn out onto racks and let cool completely.
Frost the layers and assemble as desired. See post for the link to Planted365's Vegan Chocolate Buttercream Frosting.
Cover and refrigerate any leftovers for up to three days.
Go here for the best frosting!
This Vegan Chocolate Buttercream Frosting recipe is basic but also versatile. Sweet, rich, chocolatey, simple to make and comes together in just minutes.