Easy Vegan Sweet Potato Cake
This vegan sweet potato cake is incredibly fluffy, loaded with spices and topped with an irresistable dairy free cream cheese frosting. You'll need less than 10 ingredients to make this easy cake!
Servings: 16 serves
Wet ingredients for sweet potato cake
Dry ingredients for sweet potato cake
Cream cheese frosting (note 3)
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 (sift them first if they are very lumpy) 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 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.
- For homemade sweet potato puree, simply boil or roast 1 large sweet potato or 2 small sweet potatoes, and puree the flesh. I prefer boiling the sweet potato as it's much quicker! You can also use canned pumpkin puree instead of sweet potato.
- For a gluten free vegan sweet potato cake, substitute the flour with a good quality 1:1 gluten free all purpose flour. Or use 1 ½ cups (150g) almond flour and 1 ½ cups (240g) gluten free all-purpose flour.
- Or use 2 tsp ground cinnamon, ½ tsp ground nutmeg and ½ tsp ground cloves.
- If you only have access to spreadable vegan margarine, use only ½ cup (110g). Your frosting may be a little softer. Also, more icing sugar will create a firmer frosting whereas less icing sugar will create a softer frosting. For some frosting/decoration alternatives, check out the blog post above!