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Vegan Chocolate Brownie Cake with Sweet Potato and Beet

A delicious, rich, dense and moist vegan chocolate cake with a brownie-like texture.

Course Dessert
Cuisine Vegan
Keyword chocolate cake
Prep Time 10 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 45 minutes
Servings 12
Calories 245 kcal

Ingredients

  • 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

Instructions

  1. 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.

  2. Preheat oven to 350 degrees F and grease and flour your cake pans. I use coconut oil and cocoa powder for this.

  3. Sift together the dry ingredients.

  4. Add the remaining ingredients and stir well to combine. Make sure all everything is well incorporated.

  5. 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.

  6. Bake at 350 degrees F for 40 minutes, or until cake is firmed.

  7. Remove from oven and let cool. Turn out onto racks and let cool completely.

  8. Frost the layers and assemble as desired. See post for the link to Planted365's Vegan Chocolate Buttercream Frosting.

  9. Cover and refrigerate any leftovers for up to three days.