Chocolate Cake with Super Creamy Vanilla Frosting (Vegan, Gluten-free, No refined Sugar)

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This is only partly a new recipe. Because it is based on two of my latest recipes 🙂

My latest chocolate cake recipe is so amazing that I baked it a few times since publishing it. The texture is so moist and fluffy at the same time. It also is spongy and pretty firm once it has cooled down.

This kind of texture is asking for a two level cake. With lots of yummy frosting. So I decided to give it a try with my vanilla mousse recipe.

And yes, it works very well! The texture of the vanilla frosting is heavenly creamy and melt in the mouth. It really reminds me of those dairy and sugar laden cream cakes. But this one comes without gluten, refined sugar, dairy and eggs. How cool is that?!

If you are looking for a chocolate cake recipe that will blow peoples mind on a special occasion, I recommend this cake 🙂

Please note: The frosting will dry out when added in thin layers, especially on the outside. Make sure the layer is thick enough and store chilled in an air-tight container until serving.

For a 18cm cake spring form you’ll need:

For the cake:
1 packed cup (250g) cooked kumara (sweet potato)
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 vanilla frosting:
1 can (400ml) coconut cream (high-fat, if you live in NZ I highly recommend trade aid coconut milk)
3/4 cup (105g) dates, pitted
1/2 cup (70g) cashews, soak them in filtered water for at least 4 hours, then rinse and drain
50g cacao butter, melted
1-2 teaspoon vanilla paste or essence


1. 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 🙂

2. Preheat the oven to 220°C (top/bottom heat). Line base of spring form with baking paper.

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

4. 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.

5. 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. 40 minutes, or until an inserted skewer comes out dry (testing recommended).

6. 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.

7. In the meantime prepare the vanilla frosting by blending all ingredients until smooth. Transfer to a small bowl and place in fridge until set (approx. 3 hours).

8. Cut the cake into two halves. Then spread some of the frosting onto the lower half.

9. Gently replace top of cake. Spread with more vanilla frosting on top and on sides. Garnish if you wish. Chill in an air-tight container until serving.

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.

One thought on “Chocolate Cake with Super Creamy Vanilla Frosting (Vegan, Gluten-free, No refined Sugar)

  1. Mel

    This looks amazing! I will be trying it in the next couple of weeks, I will let you know how it turns out! 🙂 I love the way you garnished it, what did you use?? thanks!


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