For those days when you're craving a warm, cozy dessert that's both simple and indulgent, look no further! This Sweet Potato Cake is moist, subtly sweet, and packed with autumnal flavors. With the rich undertones of maple syrup and the warmth of cinnamon, it's a fantastic alternative to traditional fall desserts. Top it off with a velvety vegan cream cheese frosting, and you have a dessert that's both vegan and gluten-free friendly. Perfect for a quick treat or when you have company!
Sweet Potato Cake Ingredients
For the Sweet Potato Cake:
- 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
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
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!
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.
Sweet Potato Cake
Ingredients
Sweet Potato Cake Ingredients
- 1 cup unsweetened almond or oat milk if not vegan, regular milk will work
- 1 cup maple syrup
- ¼ cup melted vegan butter if not vegan, regular butter will work
- ¾ cup sweet potato puree
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 ½ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Cream Cheese Icing
- 2 oz vegan cream cheese if not vegan, regular cream cheese will work
- 2 tablespoon softened vegan butter if not vegan, regular butter will work
- ¾ cup powdered sugar
Instructions
Sweet Potato Cake
- Preheat the oven to 375
- In a large mixing bowl, mix the oat or almond milk, melted butter, maple syrup, sweet potato puree, baking powder, baking soda, and vanilla extract until well combined. Then, mix in the regular or gluten free all purpose flour and mix until batter forms. Be careful not to over mix. Pour the batter into a 9x5 loaf pan and bake in the oven for 50-60 minutes. I find that a metal loaf pan produces the most evenly baked loaf.
- While the loaf is baking, use an electric hand mixer to mix the vegan cream cheese, softened butter, and powdered sugar to make the optional cream cheese icing. Spread the icing over the loaf once it's cooled but is still slightly warm and enjoy!
lhhardin
Delicious! Even without the icing...if you're trying to save on calories! The bread was sweet enough to eat on it's own.
JillianGlenn
Thank you for the great review, Lindsay! So glad you enjoyed it! I agree, it's delicious on its own or frosted!
Stephanie
Looks delishh! Do you think I can bake this using a cake pan?
Jillian Glenn
Absolutely! I'd bake for less time than with the loaf pan!
Allison
I’m allergic to almond & oat - can I sub soy milk?