This vegan sweet potato cake is very moist and also fluffy. It’s pleasantly sweet and light so I’m quite sure you will not feel heavy in your tummy after eating a slice. 
I am always trying to make something new but also something that can be made with the ingredients that I already have. I wanted to make a cake so that my son would be happy after coming home from the first day in school. He loves cakes☺I decided to make a sweet potato cake as I was thinking of making something a bit healthier. And also it’s the perfect season to make this right now!
This vegan sweet potato cake is super easy to make. You cook the sweet potato in the microwave and mash it, mix with other ingredients, bake in the oven for 60 minutes.
The texture of this cake is similar to vanilla sponge cake but more moist. The flavour of the sweet potato in this cake is not overpowering so you can decorate with vegan vanilla frosting or chocolate ganache instead of dusting with the icing sugar. If you go for vanilla frosting for example, I suggest to reduce the amount of the sugar in this recipe so that the cake will not be super sweet as a whole.
If you are looking to make a cake that is healthier and very easy to make, I highly recommend you to try this☻
Vegan Sweet Potato Cake
Ingredients
- 160 ml soy milk
- 1 1/2 tsp apple cider vinegar
- 170 g sweet potato (the one with an orange colour inside) the weight is before peeled and cut
- 157 g plain flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon add 1 tsp if you like stronger cinnamon flavour
- 1/4 tsp ground ginger you can omit this if you don't like ginger
- 1/8 tsp salt
- 70 ml oil I used sunflower oil
- 150 g sugar
- 1 tsp vanilla extract
- some icing sugar for decoration (optional)
Instructions
- Preheat the oven to 177°C (gas mark 4). Prepare a 8 inch cake tin by greasing with a bit of margarine and dust of flour. This will help the cake to come out nicely at the end.
- In a large bowl, mix the soy milk and the vinegar. Set aside.
- Peel the sweet potato and chop into small chunks (about 1.5 cm cubes). Put them on a microwave safe plate with a cover and cook in the microwave on the highest power for about *2-3 minutes until soft. Mash the sweet potato with a folk until smooth on the same plate and set aside.
- In the soy milk mixture that you made earlier, add the oil, sugar, vanilla extract and the mashed sweet potato. mix well to combine. Set aside.
- Sift the flour, baking powder, baking soda, ground cinnamon, ground ginger and the salt into a medium bowl.
- Fold dry ingredients into wet and mix until combined. Do not over mix!! You might see some lumps from the mashed sweet potato if it's not mashed totally smooth but that's OK.
- Pour the batter into the prepared tin and bake for 60 minutes. Insert a toothpick to check if it's cooked through. When the toothpick comes out clean it's done!
- When the cake is cool, take out from the tin and put it on a plate. Using a sieve, dust the top with some icing sugar to decorate.
Notes