This vegan chocolate sweet potato bread is a lightly sweet and intensely chocolatey breakfast or snack bread with hidden sweet potato. The loaf is moist and tender, with double chocolate flavor from cocoa powder and chocolate chips. It has a crumb that holds together and slices well. Sweet potato and spices bring a subtle flavor to the chocolate for a complex, rich loaf. If you’re looking for a vegan chocolate bread, sweet potato bread, or hidden veggie dessert, this is a great recipe to try!
And, if you’re looking for more delicious vegan desserts try these vegan zucchini brownies or these copycat Girl scout vegan samoa cookie bars!
Recipes on this blog are intended to be vegan and/or gluten free, but ingredient brands can vary and cross-contamination is possible. Please check all ingredient labels to ensure they meet your dietary needs. We are not responsible for any reactions or health issues resulting from ingredients used in these recipes.
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What You’ll Need For This Vegan Chocolate Sweet Potato Bread
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How To Make Vegan Chocolate Sweet Potato Bread
Peel sweet potatoes and chop into chunks. Cook, covered in simmering water until very soft. Drain well and mash. Alternatively, bake sweet potatoes in a covered baking dish, peel and mash. Allow to cool to room temperature before using.
Preheat oven to 350°F/175 C. Grease well or line a 4” x 8”/10cm x 20cm loaf pan with parchment paper.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir to evenly distribute. Set aside.
In a large bowl, combine the pureed sweet potato, brown sugar, and oil. Whisk until well emulsified. Whisking the sugar with the liquids first helps create a tender crumb.
Whisk in cocoa powder until smooth.
Whisk in the oat milk and then vanilla extract.
Add the flour mixture and stir until smooth and no lumps remain. Do not over mix as bread will get tough.
Fold in the chocolate chips.
Scrape into the prepared pan and level. Sprinkle a few extra chocolate chips on top if desired.
Bake for 50-60 minutes until a skewer inserted comes out with just a few crumbs.
Allow the vegan chocolate sweet potato bread to cool in the pan for 15 minutes before moving to a cooling rack.
Cool completely before cutting. Best the same day. Can be refrigerated for up to 3 days. Can be frozen in slices and stored tightly wrapped in plastic for 1 month. Bring to room temperature before serving.
Important Recipe Notes
Oil choice: Any unsaturated oil will work in this recipe. The best choices are very neutral flavoured oils like canola, sunflower, or vegetable. Coconut oil should not be used as it will react with the sweet potato and create uneven pockets of moisture.
Cocoa Powder: Use regular cocoa powder, not dutch processed. Dutch processed cocoa powder will create a more bitter flavor and does not have the acidity needed to react with the baking soda for a strong rise and the classic crack down the center.
Add ins: For more texture, add up to ½ cup/60g chopped pecans or hazelnuts. Or reduce the chocolate chips and add more, up to 1 ¼ cups total add-ins.
Vegan Dessert Recipes
Pistachio Ganache Bars– These vegan and gluten free pistachio ganache bars are the most elegant and indulgent treat you will make all season! They have a rich and creamy ganache that’s layered with crunchy pistachios and is completely free of both dairy and gluten.
Chocolate Butter Mochi-This vegan chocolate butter mochi is a naturally gluten free, rich and chewy chocolate version of Hawaiian butter mochi. If you like chewy sweets these bars are great with their naturally chewy, dense texture which is similar to standard mochi.
Vegan Chocolate Sweet Potato Bread
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Ingredients
- 2 cups/240g all-purpose flour
- 2 tsp/8g baking powder
- 1 tsp/4g baking soda
- 1 tsp/2g ground cinnamon
- 1/2 tsp/1g ground nutmeg
- 1/2 tsp/3g salt
- 1 1/4 cup/325g sweet potato puree
- 1/3 cup/78ml neutral oil
- 1 cup/205g light brown sugar packed
- 6 tbsp/30g cocoa powder not dutch processed
- 1 tsp/5ml vanilla extract
- 3/4 cup/180ml oat milk or almond, soy
- 3/4 cup/100g chocolate chips
Method
- Peel sweet potatoes and chop into chunks. Cook, covered in simmering water until very soft. Drain well and mash. Alternatively, bake sweet potatoes in a covered baking dish, peel and mash. Allow to cool to room temperature before using.
- Preheat oven to 350°F/175 C. Grease well or line a 4” x 8”/10cm x 20cm loaf pan with parchment paper.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir to evenly distribute. Set aside.
- In a large bowl, combine the pureed sweet potato, brown sugar, and oil. Whisk until well emulsified. Whisking the sugar with the liquids first helps create a tender crumb.
- Whisk in cocoa powder until smooth.
- Whisk in the milk and then vanilla extract.
- Add the flour mixture and stir until smooth and no lumps remain. Do not over mix as bread will get tough.
- Fold in the chocolate chips.
- Scrape into the prepared pan and level. Sprinkle a few extra chocolate chips on top if desired.
- Bake for 50-60 minutes until a skewer inserted comes out with just a few crumbs.
- Allow to cool in the pan for 15 minutes before moving to a cooling rack.
- Cool completely before cutting. Best the same day. Can be refrigerated for up to 3 days. Can be frozen in slices and stored tightly wrapped in plastic for 1 month. Bring to room temperature before serving.
