This Vegan Sweet Potato Cake is easy to make, packed with spices like cinnamon and ginger, and slathered with light and fluffy maple cream cheese frosting. It is a delicious Fall dessert recipe that everyone will love.
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The moment there is a chill in the air, all I want to do is bake with spices. And I already have plenty of spice recipes to choose from, from cakes like Vegan Dirty Chai Spice Cake to cookies like Vegan Pumpkin Snickerdoodles and Pumpkin Chocolate Chip Cookies.
But somehow, until now, I didn't have any sweet potato spice recipes! So today I'm changing that with this Vegan Sweet Potato Cake with Maple Cream Cheese Frosting. Its soft, well-spiced, and so easy to make. It's a perfect spice cake for people who want something a little different than the traditional vegan pumpkin spice cake.
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- Save and Summarize This Content On
- Why You'll Love This Vegan Sweet Potato Cake Recipe
- Ingredient Notes
- Variations
- How to make Homemade Sweet Potato Puree
- How to Make This Vegan Sweet Potato Cake with Maple Cream Cheese Frosting
- Storage
- Expert Recipe Tips for Making Vegan Sweet Potato Cake
- Looking for More Spice Recipes to Try?
- 📖 Recipe
- 💬 Comments
Why You'll Love This Vegan Sweet Potato Cake Recipe
- This recipe uses simple, easy-to-find ingredients.
- And it is a single-layer cake, so it is perfect for beginners!
- This Vegan Sweet Potato Cake is completely dairy-free and eggless, so anyone can enjoy it.
- It bakes up tender, moist, and packed with spices like cinnamon, ginger, and nutmeg.
- And most importantly, it is absolutely delicious!
Ingredient Notes
Sweet Potato Puree: I highly recommend making your own sweet potato puree for this recipe. It has much more flavor than the canned kind. But it will work with canned sweet potato puree if that is all you have.
Spices: I used a combination of cinnamon, ginger, and nutmeg for this Vegan Sweet potato cake.
Vegan Butter: Use a vegan butter that comes in a stick or block form, not in a tub.
Non-Dairy Milk: I used oat milk, but use any non-dairy milk you like.
Non-Dairy Cream Cheese: The only non-dairy cream cheese I recommend for baking and making frosting like my Vegan Cream Cheese Frosting is Tofutti. It is nice and thick and will help the maple cream cheese frosting hold its shape.
Variations
If you have a hard time finding non-dairy cream cheese to make the maple cream cheese frosting, this Vegan Sweet Potato Cake would also be delicious with my Vegan Maple Bourbon Frosting or my Vegan Brown Sugar Frosting.
Whichever frosting you choose, you will only need half of a recipe to frost this cake!
How to make Homemade Sweet Potato Puree
Step 1. Preheat your oven to 375*F.
Place a large sweet potato on a baking sheet and bake for about 1 hour, or until a fork or knife easily slides through the center of the potato.
Remove the sweet potato from the oven and allow it to cool.
Step 2. Scoop the flesh of the sweet potato out of the skin and puree it in either a small container using an immersion blender or in a food processor.
How to Make This Vegan Sweet Potato Cake with Maple Cream Cheese Frosting
Step 1. In a large bowl, combine homemade sweet potato puree, brown sugar, non-dairy milk, canola oil, vanilla extract and white vinegar. Whisk to combine.
Then, add flouor, baking powder, baking soda, salt and spices and whisk to form the batter.
Step 2. Pour the batter into a prepared 8-inch round cake pan and spread it out evenly using a spatula.
Bake the Vegan Sweet Potato Cake in a 350*F oven for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely before frosting.
Step 3. To make the Maple Cream Cheese Frosting, cream vegan butter until completely smooth in a bowl using a hand mixer. Then, add non-dairy cream cheese and mix until combined.
Add powdered sugar and mix to combine, then add maple syrup and mix until light and fluffy.
Cover the bowl and place it in the refrigerator to chill for at least 10 minutes, or until the cake is completely cool.
Step 4. Dollop the frosting on top of the cake and use a spoon or an sffset spatula to spread it out.
I like to use the back of a spoon to give the frosting some texture.
Serve.
Storage
Wrap the cake lightly with plastic wrap or transfer it to an airtight container and store it in the refrigerator for up to 4 days.
Yes, but the predominant flavor is spices, similar to a pumpkin cake.
Expert Recipe Tips for Making Vegan Sweet Potato Cake
Allow the cake to cool completely before topping it with frosting. If the cake is even a little bit warm, it will melt the frosting and leave you with a mess.
Don't skip the chill time for the frosting! It will help it firm up so your frosting stays in place.
Looking for More Spice Recipes to Try?
If you tried this Vegan Sweet Potato Cake with Maple Cream Cheese Frosting recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Sweet Potato Cake with Maple Cream Cheese Frosting
Equipment
- 1 8" Round Cake Pan
- 2 Mixing Bowls, 1 medium, 1 large
- 1 Whisk
- 1 Spatula
- Measuring Cups and Spoons
- Stand Mixer or Hand Mixer for the frosting
Ingredients
To Make Homemade Sweet Potato Puree
- 1 Large Sweet Potato
For the Vegan Sweet Potato Cake
- 1 ¾ Cups All-Purpose Flour
- 1 ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 2 teaspoon Cinnamon
- 1 teaspoon Ginger
- ½ teaspoon Nutmeg
- ¾ Cup Homemade Sweet Potato Puree
- ¾ Cup Light Brown Sugar, packed
- ⅔ Cup Non-Dairy Milk
- ½ Cup Canola Oil
- 1 teaspoon Vanilla Extract
- 1 teaspoon White Vinegar
For the Maple Cream Cheese Frosting
- 4 tablespoon Vegan Butter, room temperature
- ¼ Cup Non-Dairy Cream Cheese, room temperature I recommend Tofutti.
- 1 ½ Cups Powdered Sugar, sifted
- 1 ½ tablespoon Maple Syrup
Instructions
To Make Homemade Sweet Potato Puree
- Preheat oven to 375*F. Place a large sweet potato on a baking sheet and bake for about 1 hour, or until a fork or a knife easily goes all the way through the potato. Remove it from the oven and allow it to cool for about 30 minutes.1 Large Sweet Potato
- Scoop the sweet potato flesh away from the skin and place it into the bowl of a food processor to puree or into a medium container and use an immersion blender to puree.
To Make the Vegan Sweet Potato Cake
- Preheat oven to 350* F. Grease an 8-inch round cake pan and insert a parchment circle into the bottom.
- In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Whisk to combine.1 ¾ Cups All-Purpose Flour, 1 ½ tsp Baking Powder, ¼ tsp Baking Soda, ½ tsp Kosher Salt, 2 tsp Cinnamon, 1 tsp Ginger, ½ tsp Nutmeg
- In a large bowl, combine sweet potato puree, brown sugar, non-dairy milk, canola oil, vanilla extract and white vinegar. Whisk well to combine, then add the dry ingredients and whisk to form the batter.¾ Cup Homemade Sweet Potato Puree, ¾ Cup Light Brown Sugar, packed, ⅔ Cup Non-Dairy Milk, ½ Cup Canola Oil, 1 tsp Vanilla Extract, 1 tsp White Vinegar
- Pour the batter into the prepared 8-inch round cake pan and spread it out evenly with a spatula. Bake in a 350 *F oven for 40-43 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool completely before frosting.
To Make the Maple Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle attachment or in a bowl using a hand mixer, cream the vegan butter until completely smooth. Then, add the non-dairy cream cheese and mix until combined.4 Tbsp Vegan Butter, room temperature, ¼ Cup Non-Dairy Cream Cheese, room temperature
- Add the powdered sugar and mix on low until combined. Then, add maple syrup and mix on medium until light and fluffy, about 25 seconds.1 ½ Cups Powdered Sugar, sifted, 1 ½ Tbsp Maple Syrup
- Cover the bowl with plastic wrap and place it in the refrigerator for at least 10 minutes, or until the cake is cool and ready to frost.
To Frost the Cake
- Dollop the vanilla frosting around the top of the cake, then use the back of a spoon or an offset spatula to spread it out and serve!
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