Easy Vegan Sweet Potato Cake

• 份量: 16 servings
• 活動時間: 15 minutes
• 總時間: 45 minutes

食材

1 1/4 cups (280g) sweet potato puree (note 1)

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 (note 2 for gluten free)

1 cup (190g) packed brown sugar (or coconut sugar)

3 teaspoons pumpkin pie spice (see note 3 for homemade spice blend)

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 (note 4)

2 cups (200g) cups (200g) powdered sugar / icing sugar (or to taste)

步驟

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.

To make the cake

Add all the wet ingredients to a large mixing bowl and mix until there are no lumps. Add all the dry ingredients to the bowl and mix until there are no pockets of flour or wet ingredients. Be careful to not overmix the 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. Allow the cake to cool in the tin.

To make the frosting

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.

營養

• 每份大小: 1 serve without frosting
• 卡路里: 212 kcal
• 總脂肪: 8 g
• 鈉: 148 mg
• 總碳水化合物: 32 g
• 膳食纖維: 1 g
• 總糖: 11 g
• 蛋白質: 3 g