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Oil-free Chocolate Cake

Servings: 10 servings
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Finally! An oil-free chocolate cake that you can feel good about! This cake is made with cooked sweet potato, non-dairy yogurt and whole wheat flour. It has way less sugar than most cakes, and will satisfy all your birthday cake (or other celebrations) desires without putting you in a sugar/oil/butter coma. Top with Cashew Vanilla Frosting.
Piece of Oil-free Chocolate Cake with Cashew Frosting

Ingredients

Dry ingredients:

  • 1 cup white whole wheat flour
  • 1/2 cup coconut sugar, or regular sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup non-dairy chocolate chips, optional

Wet ingredients:

  • 3/4 cup cooked and peeled sweet potato, see notes
  • 1/2 cup almond milk
  • 1/2 tablespoon apple cider vinegar
  • 2 teaspoons pure vanilla extract
  • 1/2 cup non-dairy yogurt, plain or vanilla

Instructions

  • Preheat oven to 350 degrees. Lightly spray a 9 inch cake pan with oil, using as little as possible. You can also cut a circle of parchment paper to fit the bottom of the pan. This will make it easier to pop the cake out when it's done.
  • Add all dry ingredients, including chocolate chips, in a large bowl and stir to combine.
  • In a blender, add the cooked and cooled sweet potato, almond milk, apple cider vinegar and pure vanilla extract. Blend until very smooth.
  • Add the blended mixture to the dry ingredients, and also dump in the non-dairy yogurt. Stir with a wooden spoon until just combined, being careful not to over mix.
  • Add the cake batter to the pan, spreading it evenly with a spatula.
  • Bake for 25-30 minutes, until a toothpick comes out clean.
  • Let cool completely before frosting.

Notes

-I simply microwaved a sweet potato for about 5 minutes, until it was cooked through. You can also bake a sweet potato whole, and then measure out 3/4 cup. I don't recommend boiling sweet potato chunks, as that may make the cake too watery and it won't turn out right.
-I used a cashew based plain yogurt, but any non-dairy yogurt will work such as soy, almond, coconut or cashew. If you are avoiding extra sugar, try to find an unsweetened variety. 
-The chocolate chips are optional, but they add a lot to the cake! Calorie calculation includes chocolate chips.

Nutrition

Serving: 1serving, Calories: 122kcal, Carbohydrates: 24g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Sodium: 183mg, Potassium: 120mg, Fiber: 3g, Sugar: 9g, Vitamin A: 1415IU, Vitamin C: 2mg, Calcium: 69mg, Iron: 1mg