This vegan sweet potato cake is moist, sweet, and spicy, which reminds me of fall. The thickness and texture of the frosting are almost cheesecake-like. The key is to spread a thick layer of the frosting on top of the cake. Don't be shy.
This recipe is adapted from "the Emotional Baker"'s sweet potato cake recipe. There have been some adjustments made. —Lauren
1 1/4 cups
all purpose flour
1 1/2 teaspoons
pumpkin pie spice mix, or cinnamon powder