Sweet Potato Cake with Cashew Frosting
Servings: 10 slices
Calories: 411kcal
A fan-favorite fall dessert recipe featuring warm spices, roasted sweet potato, and a decadent maple cashew frosting, this Sweet Potato Cake is a must-try! This cake can easily be made gluten-free and is naturally dairy-free. Just one taste and your fall baking repertoire will never be the same again!
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Ingredients
Sweet potato cake
- 1¼ cups all-purpose flour see Notes for gluten-free option
- ¼ cup cornstarch
- ¼ teaspoon fine salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground clove
- ⅛ teaspoon ground allspice
- ¼ teaspoon orange zest optional
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ¾ cup sweet potato purée
- 1 large egg
- ½ cup oil
- 1 teaspoon apple cider vinegar
- ½ cup non-dairy milk
- 1 teaspoon vanilla extract
Cashew maple frosting
- ½ cup cashew butter
- ¼ cup refined coconut oil
- ¼ cup coconut cream
- 2 tablespoons maple syrup
- ¼ teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
Instructions
Sweet potato cake
- Preheat the oven to 350°F (175°C). Grease and line an 8 inch loaf pan with parchment paper and set aside.
- In a bowl, whisk together the gluten-free flour, salt, baking soda, baking powder, spices, and orange zest (if using).
- In a separate bowl, whisk together the oil, granulated sugar, and brown sugar, making sure you have no hard clumps of brown sugar. Whisk in the egg, sweet potato purée, vanilla, and milk.
- Add the dry ingredients to the wet ingredients and stir until just combined. If using gluten-free flour, let the batter rest for 30 minutes to let the flour hydrate.
- Pour the batter into the prepared pan and bake for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven. Let the cake cool in the pan until cool enough to touch, about 30 minutes to an hour. Then take it out and place on a wire rack to cool completely.
Maple cashew frosting
- In a bowl, mix together all the ingredients until smooth. Cover the bowl and chill the mixture in the freezer for 30 minutes. Remove the bowl from the freezer, whip it up with a hand mixer or whisk. If it still seems loose, put it back into the freezer to chill.
- Spread the frosting on the cake. Store in the fridge to prevent the frosting from melting.
Notes
- Store: Leftover sweet potato dessert cake keeps covered in an airtight container in the fridge for up to 4 days.
- Freeze: The frosted cake can also be wrapped in plastic wrap and frozen in a freezer-safe container for up to 3 months. Defrost the cake at room temperature for 3-4 hours, or until thawed through.
- Gluten-Free: Substitute a gluten-free 1-to-1 flour blend containing xanthan gum for the all-purpose flour and follow the recipe directions as listed.
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Nutrition
Serving: 1slice | Calories: 411kcal | Carbohydrates: 42g | Protein: 5g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Cholesterol: 16mg | Sodium: 204mg | Potassium: 133mg | Fiber: 2g | Sugar: 24g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg