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
lightly packed brown sugar
neutral oil such as canola
sweet potato puree
almond milk, or any other non-dairy milk
Cashew Cream Cheese Frosting
raw cashews, soaked for at least 4 hours
sugar, honey, or maple syrup
In This Recipe
Preheat the oven to 350F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, mix flour, baking powder, baking soda, salt, and spice mix together thoroughly until there is no lump. Set aside.
In a larger bowl, mix brown sugar and oil together until the sugar has almost melted and looks fluffy. Add in the sweet potato puree, non-dairy milk, and vanilla extract, and stir.
Fold in the dry ingredients into wet and mix until lumps are no longer visible.
Pour the cake batter into the baking pan.
Bake for 30 - 35 minutes (insert a toothpick in the center to check if the cake is done).
Once the pan is cool, take the cake out and chill until it is cool enough to put the frosting on. This is important as we don't want the frosting to be warm and melted.
For the frosting, add all of the ingredients in a high-speed blender and blend until smooth. Add more milk as needed, taste, and add more sweetener as desired.
Once the cake has cooled, spoon the frosting on top, spread, and decorate it with whatever nuts, seeds, dried fruits you have in your pantry.