Vegan Gluten-free Oil-free Refined Sugar Free Soy-free Easy Chocolate Cake Recipe Schokoladenkuchen Rezept

Chocolate Cake (Vegan, Gluten-free, Oil-free)

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There are a few vegan & gluten-free chocolate cake recipes on my blog already. But I just started to include sweet potato in new recipe ideas and it is working so well that I had to try a cake with them.

And even though there are many chocolate cake recipes on my blog, there is none like it yet. Because it isn’t only vegan and gluten-free, but also oil-free. It is pretty easy to make and has an amazingly soft and moist texture – no oil needed! Even Mr Vegan Monster agreed, that this is one of my best chocolate cakes that I have made so far. And you can imagine, that he had a good share of tasting over the years 🙂

For garnish I used some edible flowers from the garden. They added instant eye candy and took the cake to next level 🙂

Please note: I recommend to cook the sweet potato without peeling in a pot of water until tender (approx. 30 to 45 minutes). Then let cool down and peel. If it is still firm enough to slice, but soft enough to squash into your measuring cup, the texture is perfect 🙂

For a 21cm spring from you’ll need:

For the cake:
1 packed cup (250g) cooked kumara (sweet potato) (see note above)
3/4 cup (105g) buckwheat flour
3/4 cup (135g) coconut sugar
1/2 cup + 1 tablespoon (60g) FAIR-TRADE cocoa powder
1 tablespoon psyllium fibre husk
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda

1 1/4 cup (310ml) water

For the chocolate frosting:
1 cup (140g) dates, pitted and diced
3/4 cup (190ml) water
1/2 cup (50g) FAIR-TRADE cocoa powder

Preparation:

1. Preheat the oven to 200°C (top/bottom heat). Line base of spring form with baking paper.

2. For the chocolate cake, sift all dry ingredients into a medium sized bowl and mix well.

3. Blend the cooked sweet potato with the water until smooth. Pour into bowl with dry ingredients and mix well. The dough should be fairly moist but not runny.

4. Scoop dough into spring form and spread evenly. Place in oven and bake covered (I use a loosely placed sheet of aluminum foil) for approx. 20 to 25 minutes. Then bake another 10 to 15 minutes, or until an inserted skewer comes out dry (testing recommended).

5. Take out of spring form (it helps to run the wooden skewer between the rim of the spring form and the cake) and let cool down properly.

6. For the frosting, let the dates soak in the water until softer. Then blend until smooth. Add cocoa powder at the end.

7. Spread frosting on cake and garnish to your liking (I used shredded coconut, cacao nibs and flowers of borage and white alyssum). If you place the cake in the fridge for a few hours, the frosting will set a little more than what you can see on the photos 🙂

Enjoy! 🙂

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

 

24 thoughts on “Chocolate Cake (Vegan, Gluten-free, Oil-free)

  1. Pingback: Chocolate Cake with Super Creamy Vanilla Frosting (Vegan, Gluten-free, No refined Sugar) | The Vegan Monster

  2. Dee

    So I made this cake twice. Once with a chickpea flour instead of buckwheat and ground flax instead of psyllium fibre husk. The result was a delicious, dense brownie-like cake. Although it smelled not so great, it tasted really wonderful. The second time I used regular whole-wheat pastry flour and flax, which resulted in a fluffier cake than before, but tasted about the same. Both were wonderful and the frosting was delicious!

    Reply
    1. vgmonster Post author

      Hi Dee,
      Thank you so much for your feedback! It’s muchly appreciated! 🙂
      Yes, chickpea flour tends to add a strange smell… It’s good to know that it also works well with whole wheat. Thanks so much! ☺
      All the best
      Jana 🙂

      Reply
  3. Sam

    Wow this cake looks so moist and light. Would it be possible to substitute another vegetable for the sweet potatoes? Where is stay we don’t usually get this vegetable. Would butternut also work?

    Reply
    1. vgmonster Post author

      Hi Sam,
      Thanks so much for your comment! Yes, I imagine pumpkin or butternut could work. But it might be better to steam or bake it instead of boiling, to avoid it getting to soft (and too watery). Please let me know how it went 🙂
      All the best
      Jana 🙂

      Reply
  4. Niamh Geoghegan

    Hi there,
    I made your cake andam excited to taste it . The only thing is is that it looks really flat… I am new to vegan cooking so not sure if its the way it should be but I think not. Its not even a baby finger nail deep.. Sweet potato too watery?? old baking powder?? Thanking you
    Niamh

    Reply
    1. vgmonster Post author

      Hi Niamh,
      Thank you for your comment. I’m not quite sure what went wrong here. Maybe the dough was too watery? It should be thick enough so that you have to spread it a little with a spatula when filling it into the cake tin. I also find that it ‘grows’ more when the cake tin is covered while baking. Old baking powder can be the cause too. How old is it? I hope this helps!
      All the best
      Jana 🙂

      Reply
  5. Sam

    Hello
    Can I used the pureed baby food jars that comes in either the butternut or pumpkin flavour? its much quicker instead of me having to clean and then steam myself.

    Reply
  6. Rita

    Thank you for this delicious oil free vegan recipe, I made this for my husbands birthday and I will surely make it again. The texture was soft and fudgy and it was heavenly.

    Reply
    1. vgmonster Post author

      Hi Susan,
      Thanks a lot for your feedback! 🙂
      I think you could use rice flour instead, or a mix of sorghum and rice flour. Haven’t tried it with normal flour, but I am sure that it would work too. Hope that helps.
      All the best
      Jana 🙂

      Reply
  7. Marion

    Thank you so much for this recipe. It was my husband’s birthday and he is on a special diet that can’t have too much fat or any dairy so this was perfect. I also prefer to be gluten free.
    My question is whether this recipe would work for cupcakes?

    Thank you
    Marion

    Reply
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  10. Theresa

    Disaster
    Die Torte hat schon im Herd sonderbar gerochen. Als sie fertig war, war sie wie Gummi und hat gestunken, bitter und irgendwie nach angebrutzeltem Kunststoff. Ich vermute, das war das Buchweizenmehl. (Ich habe es frisch gemahlen, wie immer, ich habe sonst nie ein Problem.)
    Man kann bei dem Rezept ja eigentlich nichts falsch machen, daher frage ich mich, wie ein so schlechtes Ergebnis möglich ist, noch dazu, wo die Torte hier von einigen gelobt wird.
    (Ich habe mich aber schon gefragt, wie eine Torte ohne jede Fettzugabe schmecken kann.)
    Meine Frage lautet daher:
    Soll die Torte so schmecken? (Ich habe auf dem Sektor hypoallergener Bäckerei schon seltsame Dinge erlebt.)
    Und falls nicht: Was kann schiefgegangen sein, wenn ich diesem einfachen Rezept gefolgt bin?
    Danke für eine Aufklärung
    Theresa

    Reply

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