This month has been cold and dreary so baking is one of those comforting activities that I enjoy to keep warm inside. I've been experimenting with more vegan baking, and have had some good successes along with a few less than stellar results. My husband's birthday is in February and he likes carrot cake. I decided to bake a sweet potato cake to honor the day. It's a similar twist to his favorite with lots of fragrant, warm spices and a soft, but dense texture. There's plenty of nutrition packed in this sweet treat with lots whole grains (wheat and flax), nuts and apples as well as the sweet potatoes.
I was inspired by this recipe from Sweet Potato Soul. I met Jenné in NYC when she taught a segment at the Main Street Vegan Academy which included her teaching us and making tacos for lunch - amazing! Check out her many recipes and videos for more inspiration in vegan cooking.
Sweet potato cake with coconut cashew cream icing
INGREDIENTS:
CAKE
2 1/4 cup white whole wheat flour
1 tsp baking powder
1 1/2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1/2 tsp cardamom
1/2 tsp salt
6 tbsp flax seed meal
3/4 cup warm water
1 1/4 cup sugar
1 apple, grated (or used 1/2 cup crushed pineapple)
1 cup canola oil
2 tablespoons apple cider vinegar
2 tsp vanilla
2 cup shredded sweet potato
1 cup nuts, chopped
1/2 cup shredded, unsweetened coconut
ICING
14-oz can of full fat coconut milk - put in refrigerator upside down
1 cup raw cashews, soaked in water and drained
2 tsp vanilla extract or 2 in piece of vanilla bean
1/4 cup maple syrup
1 tbsp lemon or orange juice (juice of 1/2 of lemon)
INSTRUCTIONS:
ICING
CAKE
I hope you'll make this cake for a special occasion. It's worth the effort.
CAKE
2 1/4 cup white whole wheat flour
1 tsp baking powder
1 1/2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1/2 tsp cardamom
1/2 tsp salt
6 tbsp flax seed meal
3/4 cup warm water
1 1/4 cup sugar
1 apple, grated (or used 1/2 cup crushed pineapple)
1 cup canola oil
2 tablespoons apple cider vinegar
2 tsp vanilla
2 cup shredded sweet potato
1 cup nuts, chopped
1/2 cup shredded, unsweetened coconut
ICING
14-oz can of full fat coconut milk - put in refrigerator upside down
1 cup raw cashews, soaked in water and drained
2 tsp vanilla extract or 2 in piece of vanilla bean
1/4 cup maple syrup
1 tbsp lemon or orange juice (juice of 1/2 of lemon)
INSTRUCTIONS:
ICING
- Open the can of coconut milk right side up and scoop out the thick cream layer, leaving the liquid in the can. Place the coconut cream into a high speed blender.
- Add in the soaked cashews, vanilla, lemon juice and 2 tablespoons of maple syrup.
- Blend until smooth using some of the coconut milk to thin as necessary
- Put the icing in the refrigerator to firm up until the cake is ready.
CAKE
- Preheat oven to 350º.
- Oil a tube pan
- In a small bowl, sift together dry ingredients (flour through salt) and set aside.
- In a large bowl, whisk together flax seed meal and water and let sit a few minutes until thick.
- Add the sugar, oil, vinegar and vanilla and beat well.
- Add the grated sweet potato and apple and and mix until combined.
- Add dry mix and stir until moistened, but do not over mix. This is a very thick batter, but if the mixture is too dry, add a few spoonfuls of almond milk or orange juice.
- Fold in nuts and coconut.
- Pour into prepared pan.
- Bake for 45-60 minutes or until a toothpick comes out clean.
- Let cool in pan 10 minutes.
- Use a knife to loosen edges of cake from pans.
- Let cool fully on a wire rack.
- Once the cake has cooled completely, frost and serve.
- Store cake in the fridge to keep the icing nice and firm.
I hope you'll make this cake for a special occasion. It's worth the effort.
Thanks for reading!
Cooling racks on baking day