sweet potato cake

Vegan, soft and moist, this sweet potato cake is made with utmost easy method and basic ingredients.

Vegan sweet potato cake recipe

160 gm Whole wheat flour

254 gm Mashed Sweet Potato

Milk

Oil ((plus extra for greasing))

tsp baking soda

tsp baking powder

tsp spice mix ((or see note no. 6 below))

salt

milk ((used oats milk))

tbsp powdered sugar ((used shakkar))

Grease a bundt pan with oil and keep aside.

Take a bowl and add sugar, oil and initially only 3/4 cup of milk. (See note no. 5 below).

Whisk them very well.

Now add mashed sweet potatoes.

Give it a good mix and put on rest for 10 minutes.

After 10 minutes, place a sieve over the bowl and add flour, salt, baking powder, baking soda and spice mix.

Sift the ingredients into the bowl.

Give them a mix using cut and fold method. If the batter is too much thick, you can gradually add more (oats) milk to maintain the consistency.

Pour the batter into bundt pan.

Tap the pan twice to release air bubbles.

Bake in preheated oven @180°C for 35 to 40 minutes in the middle rack of the oven with both the rods on.

Take out of the oven and insert a toothpick in the cake. If toothpick comes out clean means cake is perfectly baked.

Let the cake cool down completely before inverting.

MAKING OF CAKE

Take oats milk in a bowl.

Mix sugar in it.

Microwave for 1 minute on high power (900). In case you don't have microwave, simmer on low heat on stove top for a minute or until milk gets slightly thick.

Drizzle the glaze over the cake and serve.

MAKING OF GLAZE

This sweet potato pound cake is a force to be reckoned with, y'all. A cake that's so tender, warmly spiced, and loaded with flavor. Every single bite is beaming with buttery richness + sweet potato taste. Topped with an insane brown butter glaze!

The Best Sweet Potato Pound Cake

all purpose flour, sifted if lumpy

baking soda

cinnamon

nutmeg

(2 sticks) unsalted butter, room temperature

brown sugar

sweet potato purée

eggs, room temperature

vanilla extract

almond extract

buttermilk

chopped pecans, for garnish- optional

vanilla ice cream, for serving- optional

sugar

(1 stick) salted butter

whole milk (or milk of choice)

vanilla bean paste vanilla extract

Preheat the oven to 325°F and generously spray a 10-cup bundt pan with baking spray or grease with butter and then set aside.

In a large bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg together. Whisk the dry ingredients super well to combine and then set the bowl aside.

Using a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add in the sweet potato purée and continue beating to fully combine. Add in the eggs, one by one, beating until just combined after each addition. Then add in the vanilla and almond extract. 

Next, add in the flour mixture a little at a time in stages alternating with the buttermilk (ex: a little flour mixture, then a little buttermilk). Begin and end with the flour until all of the flour/buttermilk is combined within the cake batter until just combined- careful not to over mix.

Empty the cake batter into the prepared bundt pan and use a spoon to evenly smooth the top of the cake batter nicely. 

Bake the cake for 1 hour and 10 minutes or until a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to continue cooling. While the cake cools, prepare the glaze.

For the sweet potato pound cake:

In a small saucepan over medium heat, melt the butter. Allow the butter to melt, undisturbed, to brown- the entire process takes about 5-6 minutes. You should hear the butter bubbling as it cooks. Then the butter will turn golden brown and have a nutty aroma with brown bits on the bottom- careful not to walk away as it can go from perfectly browned to burned in seconds! Once achieved, remove the saucepan from heat and set aside to cool down.

In a large bowl, combine the powdered sugar and lightly cooled brown butter together and stir to combine. Pour in the milk along with the vanilla paste/extract and continue mixing until everything is well incorporated. 

For the brown butter glaze:

Place the cake onto a large plate or cake vessel (with enough space/height to hold in the glaze to keep from spilling over) and drizzle the glaze over the pound cake. Let the glaze sit on the cake for a few minutes to set.

Garnish the cake with chopped pecans, if desired. Then slice the sweet potato pound cake into wedges and serve warm with ice cream, if you&#8217;d like. Enjoy!

For the cake assembly:

This cake is light and airy with the right balance of sweet and spices. The delicious brown butter glaze perfectly complements the flavor of the cake. I baked it as it was written and it turned out great. I omitted the almond extract as a personal preference. Thank you Quinn for sharing this recipe. It came out at the right time when I was looking for unique recipes for the organic sweet potatoes a friend gifted to me from her farm. 

This recipe came up in my Instagram feed and I knew I had to try it. The cake is tender and not overly sweet and the Brown Butter Glaze compliment the cake really well and add the extra sweetness. It was really good. I had it with butter pecan ice cream 😋. The next time I will cut the almond extract by half and add another half teaspoon of vanilla extract. Thank you for the recipe. 

This cake was simple to make with clear directions. Very good with balance of sweet potato and spices.  Brown butter icing is a great compliment to cake! Highly recommend the pecan garnish!

SIMPLY AMAZING!!! So moist and rich, please make. 

This cake was absolutely INCREDIBLE. I made it for Thanksgiving dessert &amp; my entire family (extended included!) could not stop raving about it! I followed all the directions exactly except I subbed more vanilla extract for the almond just because I know my family doesn’t care for that flavor. I am going to save this recipe for all future fall events! Thank you so much!

I made this for thanksgiving and they didn’t eat it until Saturday and the way my momma said she didn’t want to share, lol. I guess this will replace the sweet potato pies next year!!! 

AJ, that white liquid was the pan spray that she used. She used a lot of pan spray for her cake and it resulted in that extra white liquid rising up when she put in the cake batter.

Please add me to your contacts, love the cooking tips Alot. Thanks for sharing.

This recipe brings together the best of two worlds , sweet potatoes a bd pound cake . I received an kitchen aid mixer for Christmas and decided I was going to bake a cake a week this is the 3rd cake (ok I got a late start) This cake smells good through the prep, while cooking and the aroma lingers in the air . Thanks for sharing the recipe 

I had a purple sweet potato left and I decided to use it to make this delicious pound cake.  All I can say is OH MY GOODNESS! This recipe is superb. My daughter took a few slices to school, shared with a few friends, and they begged her to bring more.  Of course she pulled the "only child" card and did not share *laugh*. I will assuredly do this recipe again.

Thank you for the wonderful recipe. I  been looking for a good one . I am going to make this delicious cake. Thank you again.

This was easy to make and so good! The first time I made it I was being extremely lazy and put the potatoes in the microwave. Do not recommend. I baked them the second time. The texture of the cake was way better. 

Just baked this cake. I was out of almond extract so I doubled up on the vanilla. I also added about 1/4 tsp. of ground mace. The cake is moist and yummy &amp; the glaze is scrumptious! I know it's going to be  even better tomorrow. Thank you for sharing this wonderful recipe!

This is a good recipe! I'm sure it will become a holiday fav.

Just made this cake I did add a couple of subsitutes had no butter milk used whole3/4 cup1/4 cup Carmel macchiato creamer. Did not have the Almond extract so I doubled the Vanilla. Along with the glaze I added toasted almond slivers many compliments but the biggest from myself! Thanks for a wonderful baking experience.
Bruce from Cleveland Ohio.

Sweet potatoes Rule!  A delicious recipe and one I’ll be repeating!

https://www.youtube.com/watch?v=wbLf-4sIkLg

This sweet potato pound cake is a force to be reckoned with, y'all. A cake that's so tender, warmly spiced, and loaded with flavor. Every single bite is beaming with buttery richness + sweet potato taste. Topped with an insane brown butter glaze!

FULL RECIPE: https://www.butterbeready.com/the-best-sweet-potato-pound-cake/

Thanks for watching!

Q.

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#poundcakerecipe #sweetpotatopoundcake #bestpoundcake #sweetpotatodesserts

This Sweet Potato Cake is a wonderful addition to any holiday gathering. You will love the Spicy Cream Cheese Rum Frosting.&nbsp;

Sweet Potato Cake

all-purpose flour

baking powder

ginger

butter

eggs

potatoes

sour cream

nuts (chopped (walnuts

raisins (Optional)

cream cheese (softened)

butter (softened)

allspice

cloves

heavy whipping cream

Whisk together all-purpose flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger.  Make sure this is mixed well and set aside.  In a large bowl beat the butter,  eggs, white sugar, brown sugar, sweet potatoes, buttermilk,  sour cream and vanilla extract together.  Add the flour mixture to the creamed mixture and mix well.  Stir in nuts and raisins.

Spray a 10 inch bundt pan with cooking spray, pour in batter.  Bake in preheated 350 degree oven for 55 to 60 minutes testing for doneness as ovens vary.  Remove from oven and let cool for 15 minutes before removing from pan.  Frost cake with your favorite frosting once totally cooled

Whip cream cheese and butter with mixer.  Add rum, allspice, nutmeg, cloves and powdered sugar.  Whisk in whipping cream until you get the spreading consistency you want.

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