Sweet Potato Spice Cake with Hazelnuts and Candied Ginger Recipe

Name: Sweet Potato Spice Cake with Hazelnuts and Candied Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup raisins; 3 cups all-purpose flour; 1 Tbs. baking powder; 2 tsp. baking soda; 1 tsp. salt; 1 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; ⅛ tsp. ground cloves; 3/4 cup vegetable oil; 1/2 cup dark brown sugar; 1/2 cup sugar; 1 cup plain almond milk; 2 Tbs. lemon juice; 1 medium sweet potato, peeled and finely grated (3 cups); 1/2 cup finely chopped candied ginger; 1/2 cup chopped toasted hazelnuts; 1 8-oz. pkg. vegan cream cheese; 1 Tbs. agave nectar; 1/2 tsp. vanilla extract; 1/2 cup finely chopped candied ginger; 1/2 cup chopped toasted hazelnuts

Servings: persons

1/2 cup raisins
3 cups all-purpose flour
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
⅛ tsp. ground cloves
3/4 cup vegetable oil
1/2 cup dark brown sugar
1/2 cup sugar
1 cup plain almond milk
2 Tbs. lemon juice
1 medium sweet potato, peeled and finely grated (3 cups)
1/2 cup finely chopped candied ginger
1/2 cup chopped toasted hazelnuts
1 8-oz. pkg. vegan cream cheese
1 Tbs. agave nectar
1/2 tsp. vanilla extract
1/2 cup finely chopped candied ginger
1/2 cup chopped toasted hazelnuts

1
To make Cake: Preheat oven to 350F.
2
Coat 10-inch round cake pan with cooking spray.
3
Place raisins in small bowl, and cover with boiling water.
4
Let stand 10 minutes, then drain, and set aside.
5
Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in bowl.
6
Whisk together oil, brown sugar, and sugar in separate bowl; whisk in almond milk and lemon juice.
7
Stir flour mixture into oil mixture with spatula until thick batter forms.
8
Fold in sweet potato, candied ginger, hazelnuts, and raisins.
9
Pour batter into prepared pan, and bake 1 hour, or until toothpick inserted in center of Cake comes out clean.
10
Cool pan 10 minutes on wire rack, then unmold Cake onto wire rack to cool completely.
11
To make Topping: Whisk together cream cheese, agave nectar, and vanilla in bowl until smooth; spread over cooled Cake.
12
Decorate top of Cake with candied ginger and hazelnuts.

1468

kcal

Calories

Fat

167

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.

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

You need 21 ingredients. The key ingredients include: 1/2 cup raisins, 3 cups all-purpose flour, 1 Tbs. baking powder, 2 tsp. baking soda, and more.

Yes, Sweet Potato Spice Cake with Hazelnuts and Candied Ginger 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 Spice Cake with Hazelnuts and Candied Ginger

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