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Super moist, soft, fluffy spiced vegan sweet potato cake topped with a layer of luscious, creamy frosting. It’s the perfect easy vegan dessert to serve on a special occasion or even a regular weeknight! As always, it’s dairy-free, eggless, and can be made gluten-free.
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You know during the holidays how you sometimes have a few things left over from the big meals but you aren't quite sure how to use them up to avoid waste? Well, this vegan sweet potato cake recipe is one you can make if you have leftover sweet potatoes!
You need less than one cup and what better way to use leftovers than by making a cake with them? And if you aren't starting with leftovers, no problem, you can cook your sweet potatoes from scratch, details below.
This dessert doesn't take a lot of effort even though it's cake. It's a single layer of delicious, perfectly spiced bliss that will impress everyone. It's quick and easy to make and frosting is not required (although I recommend it!). You can make your cake as fancy or as simple as you want.
Now let's discuss everything so you can bake this treat that I hope becomes a regular on your dessert-making rotation.
If you love cake as much as I do, try one of these recipes next: vegan chocolate banana cake or vegan banana cake.
Ingredients You'll Need
Ingredient and Substitution Notes
Flour - You will need all-purpose white flour.
For vegan gluten-free sweet potato cake: Use Bob's Red Mill All-Purpose Gluten-Free Flour Blend in the RED bag, the one without xanthan gum. Oat flour, almond flour, coconut flour or any other gluten-free flour on its own will NOT work, it must be this specific gluten-free flour blend to get the results I do. (Read all of my vegan gf baking tips.)
Mashed or Puréed Sweet Potato - You can use leftover sweet potatoes that have had nothing added to them or prepare them from scratch specifically for this recipe. You can also prepare sweet potatoes in an Instant Pot, but if you do it this way, make sure to drain off any excess moisture. Canned puréed sweet potatoes can also be used, make sure the only ingredient is sweet potatoes and that there are no added spices or sugar.
I recommend puréeing the sweet potatoes before adding them to the recipe because they can be stringy. You can use either a hand blender or a food processor but if you don't have either of these tools, you can mash them with a potato masher or a fork, just make sure there are no chunks left and the sweet potato is smooth.
Sugar – I use light brown sugar but you can use coconut sugar if you'd like. Each type has a different measurement, so pay attention to that in the recipe. I haven't tried using liquid sweeteners such as maple syrup or agave syrup, and I haven't tried any artificial sweeteners.
Oil - You'll need a neutral oil such as refined avocado, safflower, or sunflower oil. Melted coconut oil can also be used, but ensure your other ingredients are at room temperature to prevent it from turning solid when you add it to the mix. I haven't tried using vegan butter in this recipe, and I haven't attempted an oil-free version.
Dairy-Free Milk - Any type of will work (almond milk, soy milk, oat milk, etc.) EXCEPT canned coconut milk (it's too thick and has too much flavour).
Flax Eggs – This recipe is egg-free, so it uses flax eggs as a substitute. Chia eggs will work as well.
Spices - These are major contributors to the flavour of the cake, don't leave them out.
Baking Powder and Baking Soda - Make sure these ingredients are fresh and active, they’re essential for the cake to rise properly and have the proper texture.
Vanilla Extract and Salt - Both will enhance the flavour of your cake, don't leave either of them out.
Vegan Cream Cheese Frosting (Optional) - I like to make this cake with vegan cream cheese frosting but I list some other topping options below in the "Variations" section.
NOTE: Measuring flour accurately for any baking recipe is essential to getting the results you expect, no matter what type of flour you're using. Read this article: "How to Measure Flour Correctly" before you start.
How to Make It
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
IMPORTANT: This recipe starts with sweet potatoes that have already been cooked, cooled, and then puréed or mashed. You will need ¾ cup, which you will get from 1 large or 2 small sweet potatoes. You can prepare extra to be sure you have enough. Bake them at 375°F (190°C) for 45 minutes to 1 hour. They are done when a fork or knife easily pierces the flesh. Allow them to cool completely, then scoop out the insides and mash or purée. Alternatively, you can cook your sweet potatoes in the microwave or you can also cook the sweet potatoes in your Instant Pot.
Start by mixing the wet and dry ingredients in separate bowls, then combine them to create a thick, smooth batter, don't over-mix.
Transfer the batter to your prepared pan and spread it into an even layer with a silicone or small offset spatula.
Bake and when it's done, carefully remove the pan from the oven. Let the cake rest in the pan for a few minutes, then remove it using the parchment overhang and place it on a wire rack.
While the cake cools, prepare the cream cheese frosting and then refrigerate it until you're ready to use it.
Once fully cooled, frost the cake, make the layer as thick or thin as you'd like and save any leftovers for another recipe.
Carefully slice the cake into 9 or 12 squares and serve.
Variations
- Include vegan chocolate chips - Fold in ½ cup of mini vegan chocolate chips before baking. (Read this article to learn which brands make vegan chocolate chips.)
- Top with chocolate chips - If you will not be frosting the cake, you can sprinkle chocolate chips on top of the unbaked cake before baking.
- Include Nuts - Fold ½ cup of toasted walnuts or toasted pecan pieces into the batter.
- Use a different frosting - If you don't want to use cream cheese frosting, try one of these instead:
- No frosting - Make it a simple sweet potato snack cake by not frosting it or as an alternative to frosting, dust a little powdered sugar on top of the cake just before serving. Don't do this too far in advance or it will melt into the cake and disappear.
- Top with nuts - Sprinkle toasted walnuts or pecan pieces on top of the frosting, do this immediately after frosting the cake so they stick.
Storing and Freezing
Since the frosting used on this dessert contains vegan cream cheese, it needs to be refrigerated. Store leftovers in an airtight container and place them in the refrigerator for up to 5 days. Serve cold or bring to room temperature before serving.
If you make the vegan gluten-free version, it has a shorter life span because it will dry out quicker than the version made with all-purpose flour, it will last up to 4 days in the refrigerator.
If you don't frost the cake, you do not have to refrigerate it, it can be kept at room temperature in an airtight container for up to 4 days.
Freezing
After the cake has completely cooled, don't slice or frost it. Instead, tightly wrap it with plastic wrap, store it in an airtight container or freezer bag, and freeze it for up to two months.
When you're ready to serve, allow it to thaw overnight in the refrigerator or at room temperature, then add the frosting or slice and serve as-is.
Tips for Success
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Measure your ingredients correctly. I highly recommend using a scale (this is the one I have) and my weight measurements when making this recipe. Please read my article about how to measure flour correctly. This tip also applies to all other ingredients, make sure to measure them accurately to get the best results.
- Use the same flour I use. If you are making the gluten-free vegan version, remember that different flours and blends produce different results. The particular gf flour I use to make this cake works perfectly, so to duplicate that perfection, please use Bob’s Red Mill Gluten-Free All-Purpose Flour (in the RED bag!). If you don't need your cake to be gluten-free and you're making the vegan-only version, I have only tested with white all-purpose flour, so proceed with caution if you use a different type.
- Don’t over-mix if you are using all-purpose flour, over-mixing will make the cake turn out heavy and tough, it won't be soft and fluffy.
For more dessert ideas, browse through all of my easy vegan dessert recipes to find something to make next!
Tips for Success (continued)
- If you will not be using leftover sweet potatoes, bake and prepare them the day before. They need to be fully cooled and mashed or puréed before adding them to the recipe, so it's best to prepare them in advance to save time.
- Make sure your baking powder and baking soda are fresh. These are important ingredients that make the cake rise. If they are not fresh, they won't work and the cake will be dense and gummy.
- Make sure the cake has FULLY cooled before frosting. Frosting it while it's still warm will cause the frosting to melt and not stick to the cake. Allow the cake to cool for AT LEAST 2 hours before frosting.
- Read this post from top to bottom before you start. I’ve included many tips and tricks to get things right. Also, read through the actual recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
If You Make This Recipe...
Let me know how your sweet potato cake turned out by leaving a star rating and comment below or you can post a picture on Instagram and tag me so I can see it. I’m @delightfuladventures on Instagram.
If You Like This Recipe...
You may like these other vegan sweet potato recipes:
Vegan Sweet Potato Cake
Suggested Equipment:
Ingredients:
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 ½ cups (188g) all-purpose white flour OR gluten free flour blend (if using gluten-free flour blend, use 1 ½ cups (210g), **please see important notes about flour below**
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- 1 ¼ teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- ¾ cup (180g) sweet potato purée
- ⅔ cup (133g) brown sugar (or ¾ (113g) coconut sugar)
- ¼ cup (60ml) oil
- ¼ cup unsweetened dairy-free milk
- 1 teaspoon vanilla extract
- 1 recipe vegan cream cheese frosting (see note below)
Instructions:
- Preheat oven to 350°F (177°C).
- Line an 8" x 8" square baking pan with parchment paper and make an overhang on all sides so removing the cake will be easy, set aside.
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- In a large bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, cardamom, and salt. Whisk well to combine and set aside.
- In a medium bowl, add the sweet potato purée, sugar, oil, dairy-free milk, vanilla, and flax eggs. Mix well until everything has combined.
- Gradually add the dry mixture to the wet mixture and stir with a wooden spoon until a thick batter has formed. Don't over-mix.
- Using a rubber spatula, scrape the batter into the prepared baking pan, spread it evenly, and smooth out the top.
- Bake for 23 minutes, until a toothpick inserted into the center comes out clean. Take care not to overbake.
- Remove the pan from the oven and place it on a cooling rack. Let it sit for 10 minutes.
- After 10 minutes, using the parchment overhang, carefully remove the cake from the pan, and place it on a cooling rack. Cool completely before frosting, slicing, and serving.
- While the cake is cooling, prepare the cream cheese frosting. Once fully cooled, frost (make the layer as thick or thin as you'd like and save any leftover frosting for another recipe).
- Slice the cake into 9 or 12 squares.
Recipe Notes:
- Please read all of the information above, as well as the notes below before making this recipe.
- The cup amount for both types of flour is the same but the weights are different because they have different properties and densities. If you are baking by weight, please take note of each weight and weigh your flour correctly.
- If you are making the vegan gluten-free version, it's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make the vegan gluten-free version of this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) in the red bag, NOT the blue bag), so please know that your results may not be the same as mine if you substitute with another flour blend. This recipe will NOT work with coconut flour or any other single gluten-free flour.
- Coconut sugar can be used instead of brown sugar, however, each type calls for a different amount, so make sure to use the correct amount for the type you are using.
- I recommend dairy-free cream cheese frosting, but you can use whatever type you'd like. Find other vegan frosting recipes here. If you don't want to use frosting, that's okay, you can dust the tops of each slice with powdered sugar just before serving or you can leave the tops plain.
- Storing Leftovers: Store leftovers in an airtight container in the refrigerator for 5-6 days, the gluten-free version will keep for 4 days. Serve cold or bring to room temperature before serving. If you are not frosting the cake, it can be kept at room temperature.
- Freezing: Once fully cooled, don't slice or frost, instead, wrap the cake tightly with plastic wrap so it's airtight, place it in an airtight container or freezer bag, and freeze it for up to two months. When you're ready to serve, thaw in the refrigerator overnight or at room temperature, then frost.
- Nutrition info is based on 1 of 9 servings with the recipe made as written and without frosting. The cake made with Bob's Red Mill Gluten-Free All Purpose Flour has a calorie count of 204 per serving. Info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
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