Dessert

Vegan Sweet Potato Cake with Cream Cheese Frosting Recipe

Name: Vegan Sweet Potato Cake with Cream Cheese Frosting Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 1 1/4 cups (280g) sweet potato puree; 1 1/2 cups (310g) dairy-free milk; 1/2 cup (125g) neutral flavored oil; 1 tablespoon apple cider vinegar (optional); 1 teaspoon vanilla extract (optional); 3 cups (375g) all-purpose plain flour (use gluten-free flour for gluten free option); 1 cup (190g) packed brown sugar or coconut sugar; 3 teaspoons pumpkin pie spice (see homemade spice blend note); 3 teaspoons baking powder; 1/2 teaspoon baking soda; Pinch of salt (optional); 1/2 cup (120g) vegan cream cheese, room temperature; 1/2 cup (115g) vegan butter, room temperature; 2 cups (200g) powdered sugar / icing sugar (or to taste)

ByMatteo Rossi December 20, 2025December 20, 2025

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Introduction

This Easy Vegan Sweet Potato Cake is a moist, flavorful treat perfect for any occasion. Made without dairy or eggs, it uses sweet potato puree and warm spices for a comforting twist on classic cake. Whether you’re vegan or just looking for a delicious dessert, this cake is sure to impress.

A square cake cut into 16 pieces is shown from above on a white marbled surface with a piece lifted by a woman's hand. The cake has two layers: a moist, golden-brown layer at the bottom and a thick layer of creamy, off-white frosting on top with a smooth texture and some swirls. Small bits of light brown nuts are scattered on the frosting. Around the cake, there are pecan nuts in a white bowl on the upper right and spread pieces. A wooden spreader with some frosting is placed on the lower left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups (280g) sweet potato puree
1 1/2 cups (310g) dairy-free milk
1/2 cup (125g) neutral flavored oil
1 tablespoon apple cider vinegar (optional)
1 teaspoon vanilla extract (optional)
3 cups (375g) all-purpose plain flour
1 cup (190g) packed brown sugar or coconut sugar
3 teaspoons pumpkin pie spice
3 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt (optional)
1/2 cup (120g) vegan cream cheese (room temperature)
1/2 cup (115g) vegan butter (room temperature)
2 cups (200g) powdered sugar or icing sugar (or to taste)

Instructions

Step 1: Preheat the oven to 180°C (350°F). Grease or line a 9-inch (23 cm) or 8-inch (20 cm) square baking pan with parchment paper.
Step 2: In a large mixing bowl, combine all the wet ingredients: sweet potato puree, dairy-free milk, oil, apple cider vinegar, and vanilla extract. Mix until smooth and lump-free.
Step 3: Add all the dry ingredients—flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt—to the wet ingredients. Stir gently until fully combined, being careful not to overmix.
Step 4: Pour the batter into the prepared baking pan. Bake for about 30 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool completely in the pan.
Step 5: To make the frosting, beat the vegan cream cheese, vegan butter, and powdered sugar together in a bowl until smooth and creamy.
Step 6: Once the cake has cooled, spread the frosting evenly over the top. Slice as desired and serve.

Tips & Variations

For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.
Use coconut sugar instead of brown sugar for a deeper caramel flavor.
Add chopped nuts or vegan chocolate chips to the batter for extra texture.
If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, ginger, and cloves for a homemade version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake, well-wrapped, for up to 1 month. Thaw in the refrigerator before serving. The frosting may firm up in the fridge, so let the cake sit at room temperature briefly before enjoying.