Thanks to the cinnamon and cloves, this vegan sweet potato cake has an autumnal scent. Just sweet potato, sugar, flour, oil, and spices are used in this recipe; there are no difficult-to-find ingredients. Although the coffee may be the key to the rich flavor, the finished product does not taste like a coffee-flavored cake.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 ¾ cups all-purpose flour
- 1 cup granulated cane sugar
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 1 ¾ cups cooled coffee
- ¾ cup sunflower or canola oil
- 3 tablespoons sweet potato puree
- 1 cup confectioners’ sugar, or more as needed
- 1 tablespoon orange juice, or more as needed
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Combine flour, sugar, cinnamon, baking powder, salt, and cloves in a bowl and mix well. Add cooled coffee, oil, and sweet potato puree; mix well. Pour batter evenly into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove and allow to cool on a wire rack, about 30 minutes.
- Stir together 1 cup confectioners’ sugar, 1 tablespoon orange juice, vanilla extract, and cinnamon in a bowl. Add more sugar or orange juice, if needed, to achieve your desired consistency. Drizzle icing over the top of the cooled cake.
- Cooled espresso can be used instead of cooled coffee. Or, to make this cake appealing to everyone, you can use decaf coffee.
- You can use pumpkin puree instead of sweet potato for a pumpkin version of this cake. Similarly, you can use 2 to 3 teaspoons of pumpkin pie spice instead of the cinnamon and cloves. This would also be great with a vegan cream cheese frosting!
Reviews
This did not turn out well at all. I baked it for the full 25 minutes, tested the middle with a toothpick and it came out clean. A slight pressure in the middle, it bounced back correctly, appeared done. But as it cooled, it “fell” and became heavy. The texture was awful. The taste wasn’t very good either.
I added pumpkin pie spice and it had very little flavour. The icing was tasty I poked holes in the cake (which was more like bread) and let the icing sink in. I really wonder because mine is very light coloured… compared to the photo … about the amount of sweet potato?!
this was great! my kids didn’t realize it had sweet potato in it