Vegan Chocolate Cake


At a recent conference in San Francisco, many people requested a healthy chocolate cake without eggs. Well, here it is! It’s a super-luscious, ooey gooey chocolate cake, soft and creamy, like a real chocolate decadence cake. The secret ingredients are sweet potato, chia seeds, and coconut butter. It’s very easy to make in a food processor or a blender. This is my second experiment in vegan cakes, and I think it came out fantastic. The first test had too much chia, and tasted grainy and boring. This second try has a deep dark chocolate flavor and a sensual, smooth texture. There’s just a hint of orange in it, because I think chocolate and orange are divine together. And it tastes even more decadent with 2-minute Paleo Chocolate Sauce on top! Serves 6.

Vegan Chocolate Cake


Wet Ingredients:
Dry Ingredients:
  • Pinch salt
  • 1/4 teaspoon decaffeinated coffee powder or crystals
  • 1/2 cup pure cacao powder
  • 2 tablespoons carob powder (optional for darker brown color)
  • 1 1/2 cups almond meal/flour


    1. Cut a circle of parchment paper to line an 8-inch round pan or springform pan. Preheat oven to 350º F.
    2. Peel the sweet potato, cut into cubes and place in a small saucepan with 1/2 inch of filtered water. Bring it to a boil and then turn down to simmer for 8 to 10 minutes or until soft. Drain well. Allow to cool, then place into a food processor or blender.
    3. Zest the orange into the machine. A micro-plane grater is helpful. Save an orange slice for a garnish, if you want. Use a knife to cut away the bitter white outer pith from the orange. If your orange has seeds, slice it crossways and remove seeds from each slice with the tip of a knife. Place orange pulp in the machine.
    4. Add sweetener and vanilla to the machine. Process well until orange pulp is liquefied and it is smooth and creamy.
    5. Grind chia seeds in a hand-held coffee grinder or high-speed blender. Add to the machine and mix well. Add coconut butter, coconut oil and mix again.
    6. Add salt, coffee powder, cacao, and optional carob, to the mixture in the food processor. Process well. Add almond meal last and mix well again. (If you’re not using a food processor, you can mix the dry ingredients by hand in a mixing bowl. In that case it’s best to sift in the coffee, cacao and carob to avoid lumps. Then add the wet ingredients to the mixing bowl and stir.)
    7. Spoon batter into baking pan and spread smooth. Bake 35 minutes. Cool in the pan for at least 2 hours. It takes time for it to cool to room temperature, and then the cake will be firm. Remove from the pan to a serving plate.
    8. Serve with Paleo Chocolate Sauce or a slice of orange. Enjoy!