Double Chocolate Cake With Tofu And Sweet Potato (Easy)
Hello chocolate lovers. This one is definitely for you.
This double chocolate cake with tofu and sweet potato is loaded with whole, nourishing ingredients (from sweet potato, tofu, to almond flour, oat flakes, raw cacao powder, nut butter, maple syrup, chia egg and plant milk), yet every single bite feels completely decadent.
The texture? Insanely moist.
The flavor? Deep, rich chocolate.
The finish? A melted dark chocolate topping that takes it to another level.
This is, hands down, the best vegan (plant-based) double chocolate cake you’ll ever have. And yes, double is always better than one!
Why You’ll Love This Double Chocolate Cake
- Easy to make : simple steps, no fancy equipment.
- Double chocolate perfection : cacao in the cake, dark chocolate on top. Deep flavors.
- Naturally moist, thanks to tofu and sweet potato (you can even use leftover cooked sweet potato).
- 100% plant-based and vegan, but tastes like a bakery dessert ! And gluten-free, if you go for gluten-free oat !
This is the kind of cake you serve to non-vegans and wait for the silence after the first bite !
Ingredients you need for the best vegan chocolate cake ever
Here’s what goes into this double chocolate cake with tofu :
- Sweet potato (cooked, steam or roasted in the oven)
- Soft or silken tofu
- Almond flour
- Oat flakes, reduced into flour
- Raw cacao powder
- Nut butter (almond or peanut work beautifully)
- Maple syrup
- Chia eggs
- Plant milk (almond, oat, or soy)
- Baking powder
- Dark chocolate (for the melted topping)
Tofu + sweet potato naturally make the cake soft, tender, and gently sweet. Raw cacao powder delivers intense chocolate flavor in the batter. Melted dark chocolate on top is the second chocolate layer. That’s what makes this cake a true double chocolate treat !
Tips for making the best homemade chocolate cake with tofu and sweet potato
Even though this recipe is easy, these tips make a huge difference :
- Bring all ingredients to true room temperature
This ensures a smooth batter and even baking. - Choose high-quality raw cacao powder
Go for organic, unsweetened, no additives.
The cacao is the star. It’s what gives this cake its intense chocolate depth. - Use good dark chocolate for the topping.
The better the chocolate, the better the final result. This is what turns the cake from “good” to insane. - Do not overbake.
So the cake should stay soft and slightly fudgy inside. - Let it cool completely before serving
The texture sets as it cools. Patience is rewarded here.
What type of tofu to use?
For a creamy, smooth, lump-free batter, always choose for this recipe : silken or soft tofu.
This type of tofu blends effortlessly into the batter and completely disappear, leaving behind only moistness and structure. You hear me well : no tofu taste at all.
I could have called it a high-protein chocolate cake
Because it truly is. Total protein is approximately 90 g for the entire cake. That’s impressive for a dessert, without protein powders, just whole plant ingredients that are nutrients-dense.
Once you start baking with tofu, cacao, and plants, you’ll be addicted (and you know you feed your body the right way). This recipe is a winner.
Extra topping for special occasion
If you wish to make this cake super duper beautiful (and even more indulgent), here are my favorite simple upgrades :
- First, sprinkle extra raw cacao powder on top : this enhances the chocolate flavor and adds an extra boost of antioxidants. Double win.
- Then, add a bit of blueberry compote on top (no sugar added), right in the center of the cake : the slight acidity of blueberries balances the richness of the chocolate perfectly.
How to make a quick blueberry compote :
Rinse ½ cup blueberries and add them to a small pan with about ¼ cup water. Bring to a gentle boil, stirring regularly and lightly pressing the blueberries with a spoon. Cook until it looks like a loose compote or jam. Let it cool completely, then place on top of the cake (in the middle) forming a little mountain.
Simple, elegant, and absolutely perfect for a special occasion or dinner party.
More delicious chocolate treats on the blog
If you love this cake, don’t miss :
- Tofu chocolate mousse
- Fudgy pumpkin brownie recipe
- Raw chocolate truffles
- Miso caramel tart with 3 layers
Healthy double chocolate cake with tofu and sweet potato, and
Chocolaty, extra moist and so easy !
– Healthy greetings, Laetitia –
Double Chocolate Cake With Tofu And Sweet Potato (Easy)
Ingredients
For the cake
- 200 g sweet potato, peeled and steam (or roasted)
- 1 chia eggs, (1 tbsp chia seeds mixed with 3 tbsp water)
- ½ cup oat flakes, reduced into flour (gluten free if you wish), approx. 40 g
- 120 g silken or soft tofu, cut into pieces
- 1 cup almond flour, approx. 90 g
- ⅓ cup maple syrup , approx. 100 g
- 3 tbsp plant milk of choice, (oat or almond milk)
- ½ cup almond butter , (blanched almond butter or regular almond butter)
- ½ cup raw cacao powder, + extra for topping if needed
- 1 tsp baking powder
- Pinch Himalayan salt
For topping
- 75-100 g dark vegan chocolate, melted , adjust to your liking (full coverage or less chocolate if you create swirls on top)
- Pinch Himalayan salt on top
Instructions
For the cake
- Preheat the oven to 175℃ (fan).
- Wash and peel the sweet potato. Cut it into medium pieces and steam for 10 minutes or until soft. Set aside.
- Prepare the chia egg by whisking well 1 tbsp chia seeds with 3 tbsp water, making sure all the seeds are fully coated. Let it sit for 5 to 10 min.
- In the meantime, place the oats in a food processor and reduce into flour. Add all the remaining ingredients (sweet potato, chia egg, tofu, almond flour, maple syrup, plant milk, almond butter, raw cacao powder, baking powder, and salt) and pulse/blend again until smooth.
- Line a springform pan and pour the chocolate batter into it. Gently tap the pan on the counter a few times to release any air bubbles.
- Place on the middle rack of the oven and cook for 30-35 minutes. Do not overbake. The cake might be a sliglty wobbly/soft in the middle and this is normal.
- After 30–35 minutes, remove the cake from the oven and place it on a cooling rack. Let it cool for 1 hour, until it reaches room temperature (do not remove it from the pan yet).
For topping
- Prep the cake, removing the springform pan and moving down the waxing paper.
- Then, break the chocolate into pieces and place them in a medium bowl. Melt the chocolate using a bain-marie or in the micro-wave. Using a metal fork, create swirls or cover the cake completely, letting the chocolate drip down the sides.
- Add a pinch of salt on top and let it set, then enjoy whenever you wish (eventually add some raw cacao powder on top, or/and a blueberry compote, see above).
