Vegan Sweet Potato Cake with Maple Cream Cheese Frosting

A slice of Vegan Sweet Potato Cake with Maple Frosting on a small plate.

5 from 1 vote

Vegan Sweet Potato Cake with Maple Cream Cheese Frosting

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.

Prep Time20

Cook Time30

Cooling Time2

Total Time2 50

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 519kcal

Author: Megan Calipari

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

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!

Notes

You can also use leftover baked sweet potato or use canned sweet potato puree for this recipe.

Don't skip the chill time for the frosting! It will help it firm up so your frosting stays in place.

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