My best childhood memories are the summer trips to Caracas, where my aunt lived.
My mom and dad were strict, health-conscious vegetarians, which meant no cakes or sweets at home.
But every time my dad packed my brother and me off to school vacation at my auntie's in Caracas, Venezuela, we knew Aunt Magaly would make all sorts of desserts and cakes for us all summer vacation.
As I grew up, I realized Mom was right. Health was precious. We have a responsibility to nature and to other lives.
So I turned vegan but never lost my taste for sweets. Later I realized I could care for my health and still indulge in desserts like today's Vegan Sweet Potato Cake Recipe.
We will show you How To Make A Unique Vegan Sweet Potato Cake.
The cake gets its natural moistness from the sweet potatoes and a warm and cozy flavor from the cinnamon and nutmeg.
You can indulge in this healthy dessert option without guilt. Why settle for a plain cake when you can please your taste buds with this unique vegan sweet potato cake?
Delicious Vegan Sweet Potatoe Cake Recipe
Health benefits of sweet potatoes
I am convinced everything you eat, even a dessert, has to have a health benefit and sweet potatoes fit the bill.
Sweet potatoes are starchy and sweet root vegetables grown worldwide.
There are several sweet potato varieties, including orange, white, and purple-colored potatoes.
Each serving of sweet potatoes supplies your organism with an ample dose of vitamin A, Vitamin C, and Manganese.
Sweet potatoes have anticancer properties, enhance immune function and provide other health benefits.
Why this dead-easy-to-make sweet potato cake will become your favorite dessert
Taste and Texture: This sweet potato cake is moist and fluffy. Even when carrots are not an ingredient, it has a texture and flavor similar to carrot cake!
Imagine huddling on a cold winter day with a large piece of our vegan sweet potato cake and a cup of steaming chocolate. It just warms the heart.
Complexity: This single-layer cake is easy to make since you only need one bowl and eight easily-found ingredients. You don't have to worry about awkward stacking or the cake collapsing.
Frosting: Your imagination is the limit. We share a dozen different toppings you could use or even no topping. On these single-layer potato cakes, any topping works just fine.
Vegan sweet potato cake ingredient list
Check the recipe card at the bottom for exact ingredient amounts and complete preparation instructions.
Only eight ingredients are needed, as seen in the image below.
Plain all-purpose flour: Use whole wheat flour instead when you prefer a healthier sweet potato cake.
You can replace wheat flour with oat flour as a gluten-free alternative for those with gluten allergies.
Sweet Potato Puree. You can quickly make a mashed sweet potato puree by boiling sweet potatoes and pureeing the potato innards with a stick blender.
You can also buy canned sweet potato mash to make things easier.
Sugar: The recipe uses brown sugar or coconut sugar instead of white sugar.
They complement the sweet potato flavor and are healthier.
Neutral Tasting Oil: Use any vegetable oil like Canola or Coconut oil. It makes for a moist cake.
It also balances out the sweet potatoes' natural starches. That way, you bake a tender, soft cake.
Pumpkin Pie Spice: We will whip a homemade blend using ground cinnamon, nutmeg, and cloves.
Vegan Milk: Any plant-based milk will do, like soybean milk or almond milk.
Egg replacers: No egg replacers are needed.
The sweet potato puree contains sufficient starch and structure to bind the cake.
Making the sweet potato cake
Ok, so you have all the ingredients ready, including the sweet potato or pumpkin puree.
Look below at the recipe card for the exact ingredient amounts and preparation instructions.
Quantities are flexible. You could double or triple the ingredient amounts for a heftier cake.
The first step is to mix the liquid ingredients. Combine the oil and the vegan milk very well.
Next, dump the sweet potato puree into a large bowl. Mix very well with the oil-milk mixture until you have a uniform batter.
Now it is time to add the dry ingredients. I don't care if you use your bare hands to blend the ingredients. Just don't over-mix.
A lump here and there in the batter is ok. But the batter should be thick, like a typical banana bread batter.
Time to bake your Sweet potato Cake
If you use a square cake pan rather than a round or loaf-shaped one, baking time will be shorter.
If you don't have a Nine-inch square pan sitting around, go with an Eight-inch pan or the like. No biggie.
To avoid messing up a warm cake, resist the temptation to pull it out too soon.
Let the cake cool off for a few minutes in the pan before transferring it onto a wire cooling rack.
For a heftier cake, You could use two or even three pans.
To prevent an unevenly stacked cake caused by potential rising during baking, trim any excess portions from the top of each cake.
I don't know about you, but between a simple cake without topping or a topped cake, I would pick the frosted cake every time.
Below we list multiple frosting suggestions. Or use any creamy topping recipe you enjoy.
A topping creamy texture complements the sweetness of potatoes, making this cake a perfect dessert.
Among the many alternatives you could go for:
- Use the lemon glaze in our Vegan Lemon Blueberry Cake
- The Vegan Coconut Cream topping in our Vegan Oatmeal Cream Pie is another delicious alternative.
A pecan crumble from this Vegan Apple Cake or wholesome oat crumbles from the Apple Berry Muffins. For a crumb topping, I'd recommend crumbling the mixture on the unbaked sweet potato cake and then baking it for around 35 minutes.
The Vegan Gingerbread Cake comes with delicious American-style buttercream. This potato cake only needs a fraction of that buttercream amount.
You could even turn your cake into a chocolate cake by topping it with our Vegan chocolate pastry cream.
Question and Answers
How to make salty, spicy vegan sweet potato patties.
If you are lazy like me, there is nothing like slapping together a quick vegan meal with pre-made ingredients, like vegetable patties.
Have a large batch of these potato mini-cakes in the fridge ready to prepare a quick, healthy, vegan meal when watching your favorite Netflix show.
You can replace the regular oat flour with gluten-free flour. Bob's Red Mill and Premium Gold are some of the many brands that offer gluten-free flour when you need a gluten-free treat.
Makes – 10 cakes
- Five heaped tbsp oat flour – use gluten-free oats if you want a gluten-free dish.
- Three sweet potatoes, peeled and sliced
- Three spring onions, chopped
- 1/2 head of broccoli, shredded
- Small bunch of fresh coriander, chopped
- 2 tsp paprika
- 1/2 tsp chili powder – or more to taste
- 1/2 tsp garlic powder
- Salt & pepper
- Coconut oil
Preheat your oven to 220 Celsius/425 Fahrenheit
Place the sliced sweet potatoes onto a large baking sheet you previously lined with parchment paper.
Add the salt-black ground pepper mix to the recipe. This mix is a must-have seasoning ingredient because it gives the patties that exotic, unique flavor.
Don't forget to add one or two tablespoons of rich extra-virgin olive oils.
Let it roast in the oven for about thirty minutes.
Check your Social Media messages, while you allow the potato mix to cool off for a few minutes.
Transfer your sweet potatoes to a large bowl.
Toss the chopped onion alongside freshly cut broccoli into the big mixing bowl, then add fresh coriander leaves alongside the flour.
Finally sprinkle over the spicy chilies, followed by the smoked Paprika.
Use your trusty fork, or get fancy with the stand mixer to stir the mix thoroughly.
Season further with a pinch of salt and black pepper until it feels just right to your taste buds.
Warm two tablespoons of coconut oil in a frying pan, heat medium to high, toss in the patties and wait till one side of the cake is brown before flipping over.
Cook on the other side as well till evenly brown.
Enjoy with your significant others!
Did you Make this Recipe?
Rate it & leave your feedback in the comments section below
How To Make A Unique Vegan Sweet Potato Cake
- 1¼ Cups 250 Grs-Sweet Potato Puree, homemade or store-bought See Note 1 below
- 1 ½ Cups 310 grs- Plant milk
- ½ Cup Vegetable Cooking oil
- 3 Cups 375 Gr- Whole Wheat Flour See note 2 below for gluten-free alternative
- 1 Cup 160 Gr- Coconut Sugar or Brown Sugar
- 3 Teaspoon Pumpkin Pie Spice mix Or use 2 teaspoons of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of ground cloves, you may add 1 teaspoon of ground ginger for an even spicier dessert.
- 3 Teaspoon Baking powder
- ½ Teaspoon Baking Soda
- Pinch of salt Optional
Cream Cheese Topping (See note 3 below) You can also choose any other topping in our frosting list
- ½ Cup 120gr- Vegan cream cheese Room temperature
- ½ Cup 115 Gr- Vegan butter Room temperature
- 2 Cups 240 Grs- Icing sugar To taste
- Preheat to 180°C (350°F). Grease or line a 9-inch (23 cm) or 8-inch (20 cm) rectangular baking pan with baking paper.
To make the cake
- The first step is to mix the liquid ingredients. Combine the oil and the vegan milk very well.
- Next, dump the sweet potato puree into a large bowl. Mix very well with the oil-milk mixture until you have a uniform batter.
- Now it is time to add the dry ingredients. I don't care if you use your bare hands to blend the ingredients. Just don't over-mix.
- A lump here and there in the batter is ok. But the batter should be thick, like a typical banana bread batter.
- Pour the batter into your cake tin. Bake for 30 minutes or until you can insert a skewer or toothpick in the middle and it comes out clean.
- To avoid messing up a warm cake, resist the temptation to pull it out too soon.Let the cake cool off for a few minutes in the pan before transferring it onto a wire cooling rack.
Topping Instructions- ( If you are going for the cream cheese topping) Note 3
- Add all ingredients to a mixing bowl and cream the ingredients until smooth.
- When the cake has fully cooled, spread the frosting on the cake. Cut the cake as desired and serve!
- Leftovers can be stored in an airtight container in the fridge for 3 days or in the freezer for up to 1 month. Only store cake that has not been covered with frosting. Any frosted cake should be consumed or disposed of
- For topping alternatives check the article above