Indulge in a slice of heaven with our Maple Sweet Potato Cake topped with luscious Vegan Cream Cheese Icing! This delightful dessert is not only a feast for the eyes but also a guilt-free treat that will have your taste buds dancing with joy. Bursting with the natural sweetness of maple syrup and the warm flavors of cinnamon, this cake is perfect for any occasion—whether it’s a cozy family gathering or a festive celebration. Ready to impress your friends and family with a show-stopping dessert that’s as easy to make as it is delicious? Let’s dive into this mouthwatering recipe that’s sure to become a favorite!
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups mashed sweet potatoes
- 1 cup maple syrup
- 1/2 cup vegetable oil
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup vegan cream cheese
- 1/4 cup powdered sugar
- 1 tablespoon maple syrup (for icing)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a large mixing bowl, combine 2 cups of mashed sweet potatoes, 1 cup of maple syrup, 1/2 cup of vegetable oil, 1/4 cup of almond milk, and 1 teaspoon of vanilla extract. Mix well until all ingredients are fully incorporated and the mixture is smooth.
- In another bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Make sure to break up any lumps in the flour.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula if necessary.
- Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Keep an eye on them to avoid overbaking.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the vegan cream cheese icing. In a mixing bowl, combine 1/2 cup of vegan cream cheese, 1/4 cup of powdered sugar, and 1 tablespoon of maple syrup. Use a hand mixer or whisk to blend until smooth and creamy.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of the vegan cream cheese icing over the top.
- Place the second cake layer on top and spread icing over the top and sides of the cake. Use a spatula to create a smooth finish or leave it with a rustic look.
- Optionally, drizzle additional maple syrup over the top of the cake for extra sweetness and garnish with chopped nuts or a sprinkle of cinnamon if desired.
- Slice the cake into 10 servings and enjoy your delicious Maple Sweet Potato Cake with Vegan Cream Cheese Icing!
Tips
- Perfect Sweet Potatoes: For the best flavor, use freshly cooked sweet potatoes. Roast or steam them until tender, then mash them for a smooth consistency. This will enhance the natural sweetness of your cake.
- Don’t Overmix: When combining wet and dry ingredients, mix gently until just combined. Overmixing can lead to a dense cake, so a few lumps are perfectly fine!
- Check for Doneness: Ovens can vary, so start checking your cakes at the 30-minute mark. Insert a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cooling is Key: Allow your cakes to cool completely before icing. This prevents the icing from melting and ensures a beautiful finish.
- Icing Variations: Feel free to customize your vegan cream cheese icing by adding a hint of lemon juice or a dash of cinnamon for an extra flavor boost.
- Garnish for Style: For a stunning presentation, drizzle additional maple syrup on top and sprinkle with chopped nuts or a dusting of cinnamon before serving.
- Storage Tips: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. It’s just as delicious chilled!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 4g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
