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Vegan Chocolate Sweet Potato Bread

a vegan Chocolate Sweet Potato Bread with chocolate chips on a wooden cutting board with a bowl of mashed sweet potato nearby on a blue napkin
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Categories: vegan, soy free, dessert, breakfast, snack

Makes: One 4” x 8”/10cm x 20cm loaf (8-10 slices)

Prep Time: 10 minutes (plus 30 minutes for cooking sweet potato if needed)

Bake Time: 50 hour

Total Time: 1 hour

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. Preheat oven to 350°F/175 C. Grease well or line a 4” x 8”/10cm x 20cm loaf pan with parchment paper.
  3. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir to evenly distribute. Set aside.
  4. 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.
  5. Whisk in cocoa powder until smooth.
  6. Whisk in the milk and then vanilla extract.
  7. Add the flour mixture and stir until smooth and no lumps remain. Do not over mix as bread will get tough.
  8. Fold in the chocolate chips.
  9. Scrape into the prepared pan and level. Sprinkle a few extra chocolate chips on top if desired.
  10. Bake for 50-60 minutes until a skewer inserted comes out with just a few crumbs.
  11. Allow to cool in the pan for 15 minutes before moving to a cooling rack.
  12. 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.

Notes

Oil choice: Any unsaturated oil will work in this recipe. The best choices are very neutral flavored 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 coco powder, not dutch processed. Dutch processed coco 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.

Find it online: https://thevgftable.com/vegan-chocolate-sweet-potato-bread/