sweet potato cake

Vegan, soft and moist, this sweet potato cake is made with utmost easy method and basic ingredients.

Vegan sweet potato cake recipe

160 gm Whole wheat flour

254 gm Mashed Sweet Potato

Milk

Oil ((plus extra for greasing))

tsp baking soda

tsp baking powder

tsp spice mix ((or see note no. 6 below))

salt

milk ((used oats milk))

tbsp powdered sugar ((used shakkar))

Grease a bundt pan with oil and keep aside.

Take a bowl and add sugar, oil and initially only 3/4 cup of milk. (See note no. 5 below).

Whisk them very well.

Now add mashed sweet potatoes.

Give it a good mix and put on rest for 10 minutes.

After 10 minutes, place a sieve over the bowl and add flour, salt, baking powder, baking soda and spice mix.

Sift the ingredients into the bowl.

Give them a mix using cut and fold method. If the batter is too much thick, you can gradually add more (oats) milk to maintain the consistency.

Pour the batter into bundt pan.

Tap the pan twice to release air bubbles.

Bake in preheated oven @180°C for 35 to 40 minutes in the middle rack of the oven with both the rods on.

Take out of the oven and insert a toothpick in the cake. If toothpick comes out clean means cake is perfectly baked.

Let the cake cool down completely before inverting.

MAKING OF CAKE

Take oats milk in a bowl.

Mix sugar in it.

Microwave for 1 minute on high power (900). In case you don't have microwave, simmer on low heat on stove top for a minute or until milk gets slightly thick.

Drizzle the glaze over the cake and serve.

MAKING OF GLAZE

This sweet potato pound cake is a force to be reckoned with, y'all. A cake that's so tender, warmly spiced, and loaded with flavor. Every single bite is beaming with buttery richness + sweet potato taste. Topped with an insane brown butter glaze!

The Best Sweet Potato Pound Cake

all purpose flour, sifted if lumpy

baking soda

cinnamon

nutmeg

(2 sticks) unsalted butter, room temperature

brown sugar

sweet potato purée

eggs, room temperature

vanilla extract

almond extract

buttermilk

chopped pecans, for garnish- optional

vanilla ice cream, for serving- optional

sugar

(1 stick) salted butter

whole milk (or milk of choice)

vanilla bean paste vanilla extract

Preheat the oven to 325°F and generously spray a 10-cup bundt pan with baking spray or grease with butter and then set aside.

In a large bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg together. Whisk the dry ingredients super well to combine and then set the bowl aside.

Using a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add in the sweet potato purée and continue beating to fully combine. Add in the eggs, one by one, beating until just combined after each addition. Then add in the vanilla and almond extract. 

Next, add in the flour mixture a little at a time in stages alternating with the buttermilk (ex: a little flour mixture, then a little buttermilk). Begin and end with the flour until all of the flour/buttermilk is combined within the cake batter until just combined- careful not to over mix.

Empty the cake batter into the prepared bundt pan and use a spoon to evenly smooth the top of the cake batter nicely. 

Bake the cake for 1 hour and 10 minutes or until a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to continue cooling. While the cake cools, prepare the glaze.

For the sweet potato pound cake:

In a small saucepan over medium heat, melt the butter. Allow the butter to melt, undisturbed, to brown- the entire process takes about 5-6 minutes. You should hear the butter bubbling as it cooks. Then the butter will turn golden brown and have a nutty aroma with brown bits on the bottom- careful not to walk away as it can go from perfectly browned to burned in seconds! Once achieved, remove the saucepan from heat and set aside to cool down.

In a large bowl, combine the powdered sugar and lightly cooled brown butter together and stir to combine. Pour in the milk along with the vanilla paste/extract and continue mixing until everything is well incorporated. 

For the brown butter glaze:

Place the cake onto a large plate or cake vessel (with enough space/height to hold in the glaze to keep from spilling over) and drizzle the glaze over the pound cake. Let the glaze sit on the cake for a few minutes to set.

Garnish the cake with chopped pecans, if desired. Then slice the sweet potato pound cake into wedges and serve warm with ice cream, if you&#8217;d like. Enjoy!

For the cake assembly:

This cake is light and airy with the right balance of sweet and spices. The delicious brown butter glaze perfectly complements the flavor of the cake. I baked it as it was written and it turned out great. I omitted the almond extract as a personal preference. Thank you Quinn for sharing this recipe. It came out at the right time when I was looking for unique recipes for the organic sweet potatoes a friend gifted to me from her farm. 

This recipe came up in my Instagram feed and I knew I had to try it. The cake is tender and not overly sweet and the Brown Butter Glaze compliment the cake really well and add the extra sweetness. It was really good. I had it with butter pecan ice cream 😋. The next time I will cut the almond extract by half and add another half teaspoon of vanilla extract. Thank you for the recipe. 

This cake was simple to make with clear directions. Very good with balance of sweet potato and spices.  Brown butter icing is a great compliment to cake! Highly recommend the pecan garnish!

SIMPLY AMAZING!!! So moist and rich, please make. 

This cake was absolutely INCREDIBLE. I made it for Thanksgiving dessert &amp; my entire family (extended included!) could not stop raving about it! I followed all the directions exactly except I subbed more vanilla extract for the almond just because I know my family doesn’t care for that flavor. I am going to save this recipe for all future fall events! Thank you so much!

I made this for thanksgiving and they didn’t eat it until Saturday and the way my momma said she didn’t want to share, lol. I guess this will replace the sweet potato pies next year!!! 

AJ, that white liquid was the pan spray that she used. She used a lot of pan spray for her cake and it resulted in that extra white liquid rising up when she put in the cake batter.

Please add me to your contacts, love the cooking tips Alot. Thanks for sharing.

This recipe brings together the best of two worlds , sweet potatoes a bd pound cake . I received an kitchen aid mixer for Christmas and decided I was going to bake a cake a week this is the 3rd cake (ok I got a late start) This cake smells good through the prep, while cooking and the aroma lingers in the air . Thanks for sharing the recipe 

I had a purple sweet potato left and I decided to use it to make this delicious pound cake.  All I can say is OH MY GOODNESS! This recipe is superb. My daughter took a few slices to school, shared with a few friends, and they begged her to bring more.  Of course she pulled the "only child" card and did not share *laugh*. I will assuredly do this recipe again.

Thank you for the wonderful recipe. I  been looking for a good one . I am going to make this delicious cake. Thank you again.

This was easy to make and so good! The first time I made it I was being extremely lazy and put the potatoes in the microwave. Do not recommend. I baked them the second time. The texture of the cake was way better. 

Just baked this cake. I was out of almond extract so I doubled up on the vanilla. I also added about 1/4 tsp. of ground mace. The cake is moist and yummy &amp; the glaze is scrumptious! I know it's going to be  even better tomorrow. Thank you for sharing this wonderful recipe!

This is a good recipe! I'm sure it will become a holiday fav.

Just made this cake I did add a couple of subsitutes had no butter milk used whole3/4 cup1/4 cup Carmel macchiato creamer. Did not have the Almond extract so I doubled the Vanilla. Along with the glaze I added toasted almond slivers many compliments but the biggest from myself! Thanks for a wonderful baking experience.
Bruce from Cleveland Ohio.

Sweet potatoes Rule!  A delicious recipe and one I’ll be repeating!

https://www.youtube.com/watch?v=wbLf-4sIkLg

This sweet potato pound cake is a force to be reckoned with, y'all. A cake that's so tender, warmly spiced, and loaded with flavor. Every single bite is beaming with buttery richness + sweet potato taste. Topped with an insane brown butter glaze!

FULL RECIPE: https://www.butterbeready.com/the-best-sweet-potato-pound-cake/

Thanks for watching!

Q.

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#poundcakerecipe #sweetpotatopoundcake #bestpoundcake #sweetpotatodesserts

This Sweet Potato Cake is a wonderful addition to any holiday gathering. You will love the Spicy Cream Cheese Rum Frosting.&nbsp;

Sweet Potato Cake

all-purpose flour

baking powder

ginger

butter

eggs

potatoes

sour cream

nuts (chopped (walnuts

raisins (Optional)

cream cheese (softened)

butter (softened)

allspice

cloves

heavy whipping cream

Whisk together all-purpose flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger.  Make sure this is mixed well and set aside.  In a large bowl beat the butter,  eggs, white sugar, brown sugar, sweet potatoes, buttermilk,  sour cream and vanilla extract together.  Add the flour mixture to the creamed mixture and mix well.  Stir in nuts and raisins.

Spray a 10 inch bundt pan with cooking spray, pour in batter.  Bake in preheated 350 degree oven for 55 to 60 minutes testing for doneness as ovens vary.  Remove from oven and let cool for 15 minutes before removing from pan.  Frost cake with your favorite frosting once totally cooled

Whip cream cheese and butter with mixer.  Add rum, allspice, nutmeg, cloves and powdered sugar.  Whisk in whipping cream until you get the spreading consistency you want.

Frosting Instructions

My sweet potato cake recipe uses creamy sweet potato puree to make a rich and moist chocolate cake! It’s made with only a food processor. It has no sweet potato flavor. Watch the video below to see how I make it in my kitchen!

Sweet Potato Chocolate Cake

coconut flour

cocoa powder

mashed sweet potato (3-4 large sweet potatoes)

maple syrup

coconut oil

chocolate frosting

Preheat the oven to 180C/350F. Grease a 9 or 10-inch cake pan and set aside.

In a high-speed blender or food processor, add the coconut flour, cocoa powder, sugar, baking powder, salt, mashed sweet potato, eggs, maple syrup, coconut oil, and vanilla, and pulse until smooth and combined.

Transfer the cake batter to the greased cake pan. Bake the cake for 45-50 minutes, or until a skewer comes out clean.

Allow the cake to cool completely before frosting it. To frost, slice the cake lengthwise. To the first cake, add frosting, then place the second layer on top. Frost on top of that and all around it until the cake is completely covered.

This looks amazing. Sweetness and chocolate great. Seems healthy.

This looks incredible!!! Even though there's sweet potatoes, I'd like to make it a little bit more Keto friendly! Can I use a sugar substitute like Erythritol, Monk fruit or Allulose?  If so, how much? 
Thank you very much!

I like sweet potatoes very much. Just need ti buy them. I couldnt find purple ones.

Arman!! I MADE THIS!!!! Wowee! What a show stopper!

I actually substituted butternut squash for the sweet potato...because that's what I had. And it was AMAZING!! My Friends absolutely loves it, and were super impressed by it...Thanks!!

Can I replace the coconut flour with regular flour?

Made these as cupcakes for my son's 2nd birthday. Very yummy and so much chocolate flavor. I did not have almond flour so I used whole wheat, may have added to the density but turned out great. I added strained Greek yogurt with maple syrup for the icing. I always make healthy cakes for birthdays for my children, then they can eat as much as they want for 2 days. LOL. Thank you for a great recipe!

This was one of the best things I've made in a very long time! Thank you for this recipe that doesn't effect my blood sugars! Finally!! Xxx

HIGHLY RECOMMEND!!

https://content.jwplatform.com/videos/tYCPfiPz.mp4

Rich, moist, and secretly healthy - this sweet potato chocolate cake is naturally gluten-free, dairy-free, and made in the food processor. It’s the perfect fudgy dessert.

Think of the moist warm and cozy and inviting dessert and multiply it by ten. That's this sweet potato bread! It's so rich and filled with warm spices and fresh baked sweet potato. Topped with a toasted marshmallow meringue frosting, this loaf cake is sure to be your new favorite fall dessert. 

Sweet Potato Bread

olive oil

(205 grams) light brown sugar, packed

(60 grams) sour cream

tsp vanilla extract

tsp kosher salt

(195 grams) all-purpose flour

tsp cream of tartar

(100 grams) granulated sugar

Preheat the oven to 350F and grease and line a loaf pan with a sheet of parchment paper. This recipe works in both a 9&#215;5 pan or a 1 pound loaf pan (I personally used a 1 pound). 

In a large mixing bowl, whisk together the mashed sweet potato, olive oil, brown sugar, maple syrup, sour cream, eggs, and vanilla.

The batter will likely have bits of sweet potato lumps throughout which is perfectly fine.

Now whisk in the baking soda, spices, and salt.

Pour the batter into your loaf pan. For a 9&#215;5 pan, bake for 50-60 minutes. For a 1 pound loaf pan, bake for 60-70 minutes.

Allow the loaf to cool, then make the meringue. 

In a large bowl using a hand or stand mixer with the whisk attachment, add the egg whites and cream of tartar.

Whip on high speed until it turns opaque and frothy (about 2 minutes).

Slowly pour in the sugar with the mixer still running. Whisk on high speed until you reach a thick marshmallowy consistency (about 5 minutes). Mix in the vanilla.

Spread the meringue over the cooled loaf and use a kitchen torch to toast the top (optional).

Marshmallow Meringue

Made this today - so easy throwing this simple recipe together and tastes delicious. It’s a great way to use up those sweet taters.

Made this for a Thanksgiving potluck and it stole the show! My new go to for fall. Amazing, thank you!

So good!  I made it as the recipe!  Thank you!

This Sweet Potato Pound Cake is super moist, buttery, and full of cozy fall flavor. Made with roasted sweet potato purée, brown sugar, sour cream, and warm spices, it bakes into a velvety soft pound cake with the perfect tender crumb. It’s easy to make, keeps beautifully, and tastes even better the next day, serve it plain or drizzle with an optional maple glaze for the ultimate fall dessert.

Sweet Potato Pound Cake (Super Moist, Soft &amp; Easy to Make)

(2½ sticks) salted butter (room temperature)

tbsp neutral oil

white sugar

brown sugar (packed)

eggs (room temperature)

vanilla bean paste

¾ tsp baking powder

¾ tsp fine sea salt

sour cream (room temperature)

potato

salted butter

milk

Preheat

Preheat oven to 325°F (163°C). Grease and flour a Bundt pan.

Cream

In a large bowl, cream the butter, oil, granulated sugar, and brown sugar for 3–4 minutes, until light and fluffy.

Add the eggs one at a time, mixing well after each. Stir in the vanilla.

Mix in the sweet potato purée until smooth.

Separate

In a separate bowl, whisk the flour, baking powder, salt, and spices (if using).

Add the dry ingredients in three additions, alternating with the sour cream. Mix gently until combined.

Pour

Pour batter into the pan and smooth the top.

Bake

Bake for around 90 minutes, or until a toothpick comes out with moist crumbs. Remember, every oven is different so it may take a little longer.

Cool

Let cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.

Melt

In a small saucepan or the microwave, melt butter and maple syrup together over medium heat until smooth.

Remove

Remove from heat; whisk in powdered sugar, vanilla, and salt until smooth and glossy.

If too thick, add milk or cream 1 teaspoon at a time until pourable.

Pour warm glaze over cooled cake and let it drip naturally down the sides. Enjoy!

Maple Glaze

Texture and flavors of the cake were wonderful - I did not believe I could make a cake so soft and moist - thank you for a wonderful recipe. I did feel that this cake was overly sweet though - the glaze + cake. I would adjust the sweetness next time.

It was easy to follow and came out beautifully..

Delicious but literally required more like 105 minutes of baking.

https://videos.scriptwrapper.com/25544/ihDtkgVffCxkaeEpijTg/original/video.mp4

Learn how to make the best Sweet Potato Pound Cake — buttery, soft, and full of cozy fall flavor. This easy recipe is made with real roasted sweet potatoes, brown sugar, sour cream, and a touch of cinnamon for the perfect tender crumb. I’ll show you step-by-step how to mix, bake, and finish it with a glossy maple glaze that makes every slice irresistible.

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Top 7 sweet potato cake recipes from across the web

The most viewed sweet potato cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan sweet potato cake recipe

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The most viewed sweet potato cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine