Sweet Potato Cake With Cashew Cream Cheese Frosting Recipe

Name: Sweet Potato Cake With Cashew Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 1/4 cups all purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 teaspoons pumpkin pie spice mix, or cinnamon powder; 3/4 cup lightly packed brown sugar; 1/3 cup neutral oil such as canola; 1/2 cup sweet potato puree; 2/3 cup almond milk, or any other non-dairy milk; 1 teaspoon vanilla extract; Cashew Cream Cheese Frosting; 1 cup raw cashews, soaked for at least 4 hours; 3 tablespoons sugar, honey, or maple syrup; 1-3 tablespoons almond milk; 1 teaspoon vanilla extract

Servings: persons

Cake
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice mix, or cinnamon powder
3/4 cup lightly packed brown sugar
1/3 cup neutral oil such as canola
1/2 cup sweet potato puree
2/3 cup almond milk, or any other non-dairy milk
1 teaspoon vanilla extract
Cashew Cream Cheese Frosting
1 cup raw cashews, soaked for at least 4 hours
3 tablespoons sugar, honey, or maple syrup
1-3 tablespoons almond milk
1 teaspoon vanilla extract

1
Preheat the oven to 350F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2
In a medium bowl, mix flour, baking powder, baking soda, salt, and spice mix together thoroughly until there is no lump. Set aside.
3
In a larger bowl, mix brown sugar and oil together until the sugar has almost melted and looks fluffy. Add in the sweet potato puree, non-dairy milk, and vanilla extract, and stir.
4
Fold in the dry ingredients into wet and mix until lumps are no longer visible.
5
Pour the cake batter into the baking pan.
6
Bake for 30 - 35 minutes (insert a toothpick in the center to check if the cake is done).
7
Once the pan is cool, take the cake out and chill until it is cool enough to put the frosting on. This is important as we don't want the frosting to be warm and melted.
8
For the frosting, add all of the ingredients in a high-speed blender and blend until smooth. Add more milk as needed, taste, and add more sweetener as desired.
9
Once the cake has cooled, spoon the frosting on top, spread, and decorate it with whatever nuts, seeds, dried fruits you have in your pantry.

914

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cake, 1 1/4 cups all purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and more.

Yes, Sweet Potato Cake With Cashew Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Cake With Cashew Cream Cheese Frosting

How did you like this recipe?

Frequently Asked Questions