Description
This Easy Vegan Sweet Potato Cake is a moist, flavorful dessert perfect for any occasion. Made without dairy or eggs, it features sweet potato puree combined with warm pumpkin pie spices, brown sugar, and a fluffy vegan cream cheese frosting. Baked to perfection and ideal for those seeking a plant-based treat without sacrificing taste.
Ingredients
Scale
Cake
- 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)
Frosting
- 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)
Instructions
- Preheat Oven: Preheat your 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 to prepare for baking.
- Mix Wet Ingredients: In a large mixing bowl, combine the sweet potato puree, dairy-free milk, neutral oil, apple cider vinegar, and vanilla extract. Stir together until the mixture is smooth and free of lumps.
- Add Dry Ingredients: Add the all-purpose flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt into the wet mixture. Gently fold the dry ingredients in until just combined, being careful not to overmix to keep the cake light and tender.
- Pour and Bake: Pour the cake batter evenly into the prepared baking pan. Bake in the preheated oven for about 30 minutes or until a skewer inserted into the center comes out clean. Remove from oven and let the cake cool completely in the pan.
- Prepare Frosting: In a clean mixing bowl, add the vegan cream cheese, vegan butter, and powdered sugar. Beat together until the frosting is smooth and creamy.
- Frost the Cake: Once the cake has completely cooled, spread the vegan cream cheese frosting evenly over the top of the cake using a spatula or knife.
- Serve and Store: Slice the cake as desired and serve. Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
Notes
- Use gluten-free flour blend in place of all-purpose flour for a gluten-free cake.
- The pumpkin pie spice can be made by mixing cinnamon, nutmeg, ginger, allspice, and cloves.
- Do not overmix the batter as it can make the cake dense and tough.
- Ensure vegan cream cheese and butter are at room temperature for a smooth frosting.
- Sweet potato puree can be made by roasting or steaming sweet potatoes and mashing until smooth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: vegan sweet potato cake, plant-based dessert, dairy-free cake, vegan cake recipe, sweet potato dessert
