Enjoy a slice of this delicious Sweet Potato Snack Cake, a vegan and gluten-free treat that combines the natural sweetness of sweet potatoes with warm, comforting spices. Topped with a luscious cinnamon cream cheese frosting, this moist cake is perfect for any occasion—whether it’s a cozy afternoon snack or a delightful dessert that everyone will love!
Sweet Potato Snack Cake Recipe
Ingredients
For the Sweet Potato Snack Cake:
- 1 cup unsweetened almond or oat milk (or regular milk if not vegan)
- 1 cup maple syrup
- ¼ cup melted vegan butter (or 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 cups all-purpose flour (regular or gluten-free, such as King Arthur Measure for Measure)
For the Cinnamon Cream Cheese Icing:
- 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
- 1 teaspoon cinnamon
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a square or rectangular cake pan with parchment paper and lightly spray it with non-stick spray.
Mix the Wet Ingredients: In a large mixing bowl, combine the almond or oat milk, melted butter, maple syrup, sweet potato puree, baking powder, baking soda, and vanilla extract. Mix until well combined.
Add the Dry Ingredients: Gradually add the flour and cinnamon to the wet mixture, stirring until a smooth batter forms. Be careful not to overmix.
Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack.
Make the Icing: While the cake is cooling, use an electric hand mixer to beat together the cinnamon, cream cheese, softened butter, and powdered sugar until smooth and creamy.
Frost and Serve: Once the cake is cooled but still slightly warm, spread the cinnamon cream cheese icing over the top. Slice into squares and enjoy your delicious sweet potato snack cake!
Frequently Asked Questions
At Room Temperature: Store in an airtight container for up to 2 days.
In the Refrigerator: Keep in an airtight container for up to a week.
For Freezing: Freeze unfrosted cake for up to 3 months. Thaw before frosting and serving.
This sweet potato snack cake is a delightful treat that combines wholesome ingredients with comforting flavors! Enjoy it as a snack or dessert any time of day.
Yes, using canned sweet potato puree is a convenient option and works perfectly in this recipe. Just ensure it's pure sweet potato without added ingredients.
You can easily make this cake gluten-free by using a gluten-free all-purpose flour blend, such as King Arthur Measure for Measure. Avoid using other flours like almond or coconut flour, as they may alter the texture.
Absolutely! Follow our Sweet Potato Loaf Cake recipe and add cinnamon to the icing! 
Sweet Potato Snack Cake
Ingredients
Sweet Potato Snack 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 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.
Cinnamon 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
- 1 teaspoon cinnamon
Instructions
Sweet Potato Snack Cake
- Preheat the oven to 350. Line a cake pan with parchment paper and spray the paper with non-stick spray.
- In a large mixing bowl, mix the milk, melted butter, maple syrup, sweet potato puree, baking powder, baking soda, and vanilla extract until well combined. Then, mix in the flour until a batter forms. Be careful not to over mix. Pour the batter into your square or rectangle pan. I find that a metal works best.
- While the sweet potato snack cake is baking, use an electric hand mixer to mix the cinnamon, cream cheese, softened butter, and powdered sugar to make the cinnamon cream cheese icing. Spread the icing over the loaf once it's cooled but is still slightly warm and enjoy!
Kara says
I substituted pumpkin puree, used 2 tsp of pumpkin pie spice, added a touch more vanilla, used unsalted sweet cream butter.
I have also used a Bundt cake pan, going at 350° for around 55 mins.
I also didn't have enough butter for the icing listed so I did 1 pack of cream cheese, 1 tsp of vanilla and 2 ½ of powdered sugar.