Sweet Potato Cake

3

November 25, 2016 by Virginia James

Thanksgiving may be over, but who says you can’t keep eating? It’s cake time! And I’d like to share one of my favorites! The cake that puts the rest to shame. This recipe was modified from a pumpkin cake recipe. One the the things I like to experiment is switching out certain ingredients, and as it turns out, Sweet Potato and Pumpkin are pretty much interchangeable in everything I’ve tried so far. Both have a very similar consistency in terms of how it bakes and their textures, making one a perfect substitute for the other. So feel free to use pumpkin puree instead of sweet potato for this whenever you’re craving a sweet pumpkin cake that also happens to be cruelty-free!

Sweet Potato Cake

Sweet-Potato2.jpg

 

Ingredients:

  • 3/4 cup Sweet Potato puree* (not pie filling)
  • 3/4 cup sugar
  • 1/4 cup light brown sugar, packed
  • 1/3 cup vegetable oil
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons mild or medium molasses
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon allspice
  • 3/4 teaspoon ground cloves
  • 1/2  teaspoon ground nutmeg
  • pinch salt, optional and to taste
  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking powder

Directions:

  1. Preheat oven to 375F. Line a 9-by-9-inch pan with aluminum foil, spray with cooking spray, or grease and flour the pan; set aside. (You may also use a bunt cake mold, which is what I tend to do with this recipe).
  2. In a large mixing bowl, combine all ingredients, and whisk to combine.
  3. Stir in the flour and baking powder until just combined, don’t over-mix. Batter is quite thick.
  4. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  5. Bake for about 27 minutes, or until center is set and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
  6. Allow cake to cool in pan, on top of a wire rack, for at least 30 minutes before turning out onto the rack to finish cooling completely. While cake cools, make the frosting.

*Notes:

*Puree- if you can’t find canned sweet potato puree, you can easily prepare that by boiling sweet potatoes until tender  – peel them and blend them into a puree -it’s literally that easy!

I’m sure you’ll enjoy every bite, as I did!!

Much Love,

~Virginia James

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3 thoughts on “Sweet Potato Cake

  1. BeaFreitas says:

    Yummy yumm! Great post 🙂

    Liked by 1 person

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