Vegan Sweet Potato Cake with Thick Sweet Potato-Coconut Frosting

Step 1

For the cake, preheat oven to 350 degrees. Lightly grease two 9-inch round cake pans and cut a round of parchment paper to fit bottom of each pan.

Step 2

Into a blender, add sweet potato, milk, cashews, lemon juice, and vanilla extract and blend until completely smooth.

Step 3

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

Step 4

Add wet ingredients to dry and mix well. Into prepared pans, evenly divide batter. Bake for 21 to 23 minutes, until a knife inserted in center comes out clean. Transfer to a wire rack to cool completely in pans. Carefully invert pans to remove cakes and set aside.

Step 5

For the frosting, into a high-speed blender, add sweet potato, coconut butter, sugar, milk, and salt. Process until very smooth, scraping down blender as needed. Add vanilla bean powder and stir with a spatula.

Step 6

On a plate, place one cake layer and spread a thick layer of frosting over top. Place second cake layer on top and evenly spread with frosting. Ice sides of both layers ​​​​​​​​​​​​with remaining frosting.