Dive into the comforting flavors of fall with this Sweet Potato Cake. Perfectly moist with a hint of maple and cinnamon, topped off with a luscious cream cheese frosting. Quick to whip up, it's an irresistible treat that's both vegan and gluten-free friendly. Perfect for every dessert lover
1cupunsweetened almond or oat milkif not vegan, regular milk will work
1cupmaple syrup
¼cupmelted vegan butterif not vegan, regular butter will work
¾cupsweet potato puree
2teaspoonbaking powder
1teaspoonbaking soda
1teaspoonvanilla
1teaspooncinnamon
2 ½cupregular or gluten free all purpose flourIf 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
2ozvegan cream cheeseif not vegan, regular cream cheese will work
2tablespoonsoftened vegan butterif not vegan, regular butter will work
¾cuppowdered 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!