Vegan Maple Sweet Potato Cake Recipe
This Vegan Maple Sweet Potato Cake recipe is quick, delicious and full of warm spices. And its sweetened entirely with maple syrup and packed with roasted sweet potato.
Servings: 8 Servings
Calories: 414kcal
Cost: $5
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, optional
Ingredients
- 1 ½ Cups All-Purpose Flour
- 2 teaspoon Baking Powder
- ¼ teaspoon Kosher Salt
- 3 ¼ teaspoon Pumpkin Pie Spice See Note
- 8 tablespoon Vegan Butter, melted
- ¾ Cup Maple Syrup
- ½ Cup Mashed Baked Sweet Potato See note
- ½ Cup Non-Dairy Milk
- 1 teaspoon Vanilla Extract
For the Vanilla Frosting
- 1 Stick Vegan Butter, room temperature
- 2 Cups Powdered Sugar, sifted
- 1 teaspoon Vanilla Extract
- 1 tablespoon Non-Dairy Milk
Instructions
To Make the Cake
- Grease an 8" round cake pan and insert a parchment circle into the bottom. Preheat oven to 350* F.
- In a medium bowl, combine flour, baking powder, salt and pumpkin pie spice. Whisk to combine and set aside.1 ½ Cups All-Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Kosher Salt, 3 ¼ teaspoon Pumpkin Pie Spice
- In a large bowl, combine melted butter, maple syrup, sweet potato, non-dairy milk and vanilla. Whisk well to combine.8 tablespoon Vegan Butter, melted, ¾ Cup Maple Syrup, ½ Cup Mashed Baked Sweet Potato, ½ Cup Non-Dairy Milk, 1 teaspoon Vanilla Extract
- Add the dry ingredients to the wet ingredients and whisk to form the batter.
- Pour the batter into the prepared cake pan and spread with a spatula to even it out. Bake in a 350 *F oven for 35-38 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool completely before frosting.
To Make the 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.1 Stick Vegan Butter, room temperature
- Add the powdered sugar and mix on low until combined.2 Cups Powdered Sugar, sifted
- Add the vanilla and non-dairy milk and mix on medium speed until light and fluffy.1 teaspoon Vanilla Extract, 1 tablespoon Non-Dairy Milk
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. Garnish with a sprinkle of cinnamon, if desired. Serve.
Notes
No pumpkin pie spice? Use: 2 teaspoon ground cinnamon, 1 ½ teaspoon ground ginger, ½ teaspoon allspice, ¼ teaspoon nutmeg.
Bake a large sweet potato at 375* F for about 70 minutes, or until really soft, Allow it to cool completely before mashing and proceeding with the recipe.
Or, use leftover baked sweet potato. Or use canned sweet potato puree for this recipe.
To store: Place the Vegan Maple Sweet Potato Cake in a container with a tight fitting lid and store in the refrigerator for up to 4 days.
Nutrition
Serving: 1Slice | Calories: 414kcal | Carbohydrates: 73g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 298mg | Potassium: 207mg | Fiber: 1g | Sugar: 49g | Vitamin A: 3431IU | Vitamin C: 5mg | Calcium: 131mg | Iron: 2mg