Vegan Sweet Potato Sour Cream Cake

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If you’re looking for a unique dessert that is sure to please your taste buds look no further than this vegan sweet potato sour cream cake. The best way to describe this cake would be a vegan version of a southern spiced pound cake! It’s moist, delicious, and packed with complimentary flavors.

The Best Vegan Egg Substitutes For Binding

Don’t let vegan baking scare you. There are very simple ways to bake without using eggs for binding. Check out these awesome alternatives:

In this recipe we will be using a mashed banana for an egg binder which works perfectly if you don’t have other options. We always have bananas in our home so this is always the easiest option for myself. Another alternative we will be using in this recipe is coconut milk. Instead of using a dairy based sour cream, we will be able to achieve the same consistency using 1/2 a can of coconut milk, which pairs perfectly with the sweet potato pure.

How To Make the Sweet Potato Puree

Ingredients:

  • 1 large sweet potato

  • 2 tbsp Olive Oil

  • 1/4 cup Pure Maple Syrup

  • 2 tbsp brown sugar

  • 2 tsp cinnamon

  • 1/2 tsp sea salt

  • 1/4 cup coconut milk

Instructions:

  1. Preheat Oven to 400 degrees

  2. Take your sweet potatoes and peel the skin off of them.

  3. Then dice them up into small cubes.

  4. Coat and toss your sweet potatoes in 2 tbsp olive oil, ¼ cup pure maple syrup, 2 tbsp brown sugar, 2 tsp cinnamon, and ½ tsp sea salt.

  5. Transfer your sweet potatoes to a non stick baking pan or a glass Pyrex pan (recommended)

  6. Bake on 400 degrees for 15 minutes

  7. Toss the sweet potatoes and add a teaspoon more of olive oil if sweet potatoes are drying out. As you toss the sweet potatoes in your pan be sure that they are all evenly coated.

  8. Bake for another 15 minutes until your sweet potatoes are soft.

  9. Once your sweet potatoes are done, place them in a food processor with 1/4 cup coconut milk and blend until smooth. You’ll use this mixture in your cake.

How to Make Your Cake

INGREDIENTS:

Dry Ingredients:

  • 3 cups all-purpose flour

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp cinnamon

  • 1/2 tsp sea salt

  • 1/4 tsp ginger

  • 1/4 tsp nutmeg

Wet Ingredients:

  • 1 cup softened plant based butter ( I recommend Earth Balance or Country Crock)

  • 1  sweet potato cooked and mashed (See Instructions above)

  • 1 c sugar

  • 3/4 cup brown sugar

  • 1 ripe mashed banana

  • 1/2 cup coconut milk

Glazed Icing:

INSTRUCTIONS:

  1. Preheat your oven to 350 degrees.

  2. In one bowl mix your dry ingredients (3 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp sea salt, 1/4 tsp ginger, 1/4 tsp nutmeg).

  3. In a separate bowl mix together 1 cup plant based butter, 3/4 brown sugar, 1 cup sugar. Mix together until creamy.

  4. Now mix together your dry ingredients with your wet ingredients

  5. Add in your mashed banana and sweet potato puree and mix

  6. Add in 1/2 can coconut milk and mix until your batter is smooth

  7. Spray your cake bundt pan thoroughly with baking spray so your cake does not stick

  8. Add your batter to the pan and cook on 350 degrees for 45-55 minutes or until your cake is golden brown. (Note: Be sure to check it with a fork or toothpick about 45 minutes in to see if your cake needs more time)

  9. To make your icing, mix 1 cup powdered sugar with 2 tbsp plant based milk. Add to your cake once your cake has cooled.

  10. Serve and enjoy!

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