Vegan Sweet Potato Cake Recipes
VEGAN SWEET POTATO CAKE
This sweet potato cake smells like autumn thanks to cinnamon and cloves, and just happens to be vegan. There aren't any hard-to-find ingredients here, just sweet potato, sugar, flour, oil, and spices. The secret to the depth of flavor might be the coffee, but the end result does not taste like a coffee-flavored cake.
Provided by Diana Moutsopoulos
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Combine flour, sugar, cinnamon, baking powder, salt, and cloves in a bowl and mix well. Add cooled coffee, oil, and sweet potato puree; mix well. Pour batter evenly into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove and allow to cool on a wire rack, about 30 minutes.
- Stir together 1 cup confectioners' sugar, 1 tablespoon orange juice, vanilla extract, and cinnamon in a bowl. Add more sugar or orange juice, if needed, to achieve your desired consistency. Drizzle icing over the top of the cooled cake.
Nutrition Facts : Calories 335.9 calories, Carbohydrate 50.4 g, Fat 13.8 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 163.7 mg, Sugar 27 g
VEGAN SWEET POTATO SPICE CAKE
The original Sweet Potato Spice cake recipe belongs to Emeril Lagasse: With just a few minor tweaks I was successful in remaking his recipe into this frequently requested vegan cake recipe.
Provided by Thomasa Moore
Categories Cakes
Time 2h10m
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 325 degrees F. Butter a 12 cup bundt pan with 1 teaspoon margarine and set aside.
- 2. In a small bowl mix together the 6 teaspoons of Ener-G egg replacer with the 8 tablespoons warm water, stir to combine ingredients and set aside.
- 3. Into a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, nutmeg. Set aside.
- 4. In a large bowl using an electric mixer; cream the margarine, brown sugar and sugar. Add the sweet potatoes and beat until light and fluffy. Stir together the Ener-G and warm water then add to ingredients in mixing bowl, mixing well.
- 5. Add flour and 1/2 cup orange juice to batter: 1 cup flour then 1/4 cup orange juice, beginning and ending with the flour. Stir in vanilla (and nuts if using). Pour batter into prepared bundt pan and bake approximately 1 hr and 10 minutes or until a tester inserted into the center of the cake comes out clean. Remove from the oven and let cool for 10 minutes in the pan.
- 6. While the cake is resting in the pan; in a medium bowl combine the confectioners' sugar, 2 tablespoons orange juice and orange zest. Stir well to combine and make a tight glaze, adding more orange juice 1/2 teaspoon at a time to achieve a pourable consistency.
- 7. Turn out cake onto a plate. While cake is still warm, drizzle orange-sugar glaze to evenly coat the cake. Cool completely before serving.
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- Preheat oven to 350°F. Lightly coat an 8” x 8” brownie/cake pan or a 9” round cake pan with coconut or other oil, and fit the bottom of the pan with a small piece of parchment paper. In a blender (or using a handheld blender and a deep cup or vessel), puree the sweet potato, 1/2 cup of the water, maple syrup, balsamic vinegar, and vanilla extract until completely smooth. In a large bowl, combine the flour, coconut sugar, chocolate chips, and sea salt, then sift in the cocoa, baking powder, and baking soda. Add the wet ingredients to the dry (be sure to scrape out all the blended ingredients with a spatula, and use the remaining 1 tablespoon of water to rinse the blender jar and get out any remaining puree). Mix until just well incorporated. Transfer to the prepared pan, bake for 21–23 minutes, remove, and let cool on a cooling rack.
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