Sweet Potato Loaf with Cream Cheese Frosting

Name: Sweet Potato Loaf
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 cup unsweetened almond or oat milk (if not vegan, regular milk will work); 1 cup maple syrup; 1/4 cup melted vegan butter (if not vegan, regular butter will work); 3/4 cup sweet potato puree; 2 tsp baking powder; 1 tsp baking soda; 1 tsp vanilla; 1 tsp cinnamon; 2 1/2 cup regular or gluten free all purpose flour; 2 oz vegan cream cheese (if not vegan, regular cream cheese will work); 2 tbsp softened vegan butter (if not vegan, regular butter will work); 3/4 cup powdered sugar

jump to recipe pin this recipe

This easy sweet potato loaf is moist, tender, and filled with cozy maple and cinnamon flavor. Made with sweet potato puree and maple syrup, this simple loaf cake comes together in one bowl with just 10 minutes of prep. Enjoy it plain as a sweet potato bread for breakfast or add the creamy cream cheese frosting for an irresistible fall dessert. It’s naturally egg-free, easy to make vegan, and can also be made gluten-free!

Why You’ll Love This Sweet Potato Loaf

This sweet potato loaf has everything you want in a cozy quick bread: a soft, moist crumb, warm cinnamon flavor, and just the right amount of sweetness. It’s easy enough for an everyday snack but, with cream cheese frosting, special enough to serve for Thanksgiving or a fall gathering.

Easy to make: The batter comes together in one bowl in about 10 minutes.
Incredibly moist: Sweet potato puree keeps the loaf soft and tender.
Naturally egg-free: No eggs or egg replacers are required.
Vegan and gluten-free friendly: Use plant-based milk and butter for a vegan loaf or your favorite 1:1 gluten-free flour.
Perfect with or without frosting: Serve it plain for breakfast or frost it for dessert.

Sweet Potato Loaf Ingredients

For the Sweet Potato Loaf Batter:

1 cup unsweetened almond or oat milk (substitute with regular milk if preferred)
1 cup maple syrup
¼ cup melted vegan butter (or use regular butter if not vegan)
¾ cup sweet potato puree
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 ½ cups all-purpose flour (for gluten-free, opt for King Arthur Measure for Measure gluten-free flour)

For The Cream Cheese Frosting:

2 oz vegan cream cheese (or regular cream cheese if not vegan)
2 tablespoon softened vegan butter (or regular butter if not vegan)
¾ cup powdered sugar

How To Make Sweet Potato Cake

This easy sweet potato loaf requires only one mixing bowl and a 9×5-inch loaf pan. For the best texture, measure the flour carefully and mix the batter only until combined.

Prepare the Cake:

Start by preheating your oven to 375°F.
In a spacious mixing bowl, blend together the almond or oat milk, melted butter, maple syrup, sweet potato puree, baking powder, baking soda, and vanilla extract. Make sure all elements combine smoothly.
Gradually fold in the flour, ensuring you stir just until the batter comes together. Remember, overmixing could result in a dense cake.
Pour your cake batter into a 9x5 inch loaf pan, preferably metal for even baking.
Slide it into the oven and let it bake for 50-60 minutes. You'll know it's ready when it's golden brown and a toothpick comes out clean.

Whip up the Frosting:

While your cake is in the oven, grab another bowl and, using an electric mixer, blend the vegan cream cheese, softened butter, and powdered sugar until you get a smooth, creamy texture.
Once the cake has cooled slightly, but still retains some warmth, generously spread your cream cheese frosting on top.
Serve and dive into the delightful flavors of fall!

Frequently Asked Quesitons

Can I make this sweet potato cake into muffins?

Absolutely! Simply transfer your batter into lined muffin cups or cupcake cups and bake on 350 for about 30 minutes. Alternatively, make sweet potato cupcakes by following the recipe here!

How do I store leftover sweet potato cake?

Store leftover sweet potato cake in an airtight container at room temperature for up to 2 days. If it's frosted with cream cheese icing, refrigerate for up to 5 days and allow it to come to room temperature before serving.