Step 1

Preheat oven to 350°F. Line a 9-inch round or 8-inch square silicone or other nonstick cake pan with parchment paper.

Step 2

For frosting, in a blender or food processor combine sweet potato, coconut sugar, unsweetened cocoa powder, cashew butter or almond butter, plant-based milk, vanilla extract, and sea salt. Cover and blend until very smooth, scraping sides as needed. If necessary, add 2 to 3 tablespoons of milk and 1 to 2 tablespoons of coconut sugar to make desired consistency and sweetness. Cover and chill until ready to use.

Step 3

For cake, in a blender combine sweet potato, maple syrup, vinegar, vanilla, and ½ cup water; cover and blend until completely smooth.

Step 4

In a large bowl stir together flour, coconut sugar, chocolate chips, and salt. Sift in cocoa powder, baking powder, and baking soda. Add sweet potato mixture to flour mixture. Use 1 tablespoon water to rinse blender to remove any remaining puree and add to flour mixture. Mix just until well incorporated. Transfer batter to prepared pan.

Step 5

Bake 21 to 23 minutes. Cool in pan on a wire rack. Remove cake from pan and top with frosting.