nutritional information

Per Slice:

  • Calories: 383
  • Protein: 5 g
  • Total Fat: 20 g
  • Saturated Fat: 3 g
  • Carbohydrates: 50 g
  • Cholesterol: 0 mg
  • Sodium: 481 mg
  • Fiber: 3 g
  • Sugar: 22 g
Vegan

Sweet Potato Spice Cake with Hazelnuts and Candied Ginger

Sweet Potato Spice Cake with Hazelnuts and Candied Ginger

Serves 16

This cake is similar to carrot cake—grated sweet potatoes make it moist and rich. The cake can be made up to three days ahead, but frost and garnish it within 12 hours of serving.
Cake
  • ½ cup raisins
  • 3 cups all-purpose flour
  • 1 Tbs. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ⅛ tsp. ground cloves
  • ¾ cup vegetable oil
  • ½ cup dark brown sugar
  • ½ cup sugar
  • 1 cup plain almond milk
  • 2 Tbs. lemon juice
  • 1 medium sweet potato, peeled and finely grated (3 cups)
  • ½ cup finely chopped candied ginger
  • ½ cup chopped toasted hazelnuts
Topping
  • 1 8-oz. pkg. vegan cream cheese
  • 1 Tbs. agave nectar
  • ½ tsp. vanilla extract
  • ½ cup finely chopped candied ginger
  • ½ cup chopped toasted hazelnuts

1. To make Cake: Preheat oven to 350°F. Coat 10-inch round cake pan with cooking spray.

2. Place raisins in small bowl, and cover with boiling water. Let stand 10 minutes, then drain, and set aside.

3. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in bowl. Whisk together oil, brown sugar, and sugar in separate bowl; whisk in almond milk and lemon juice.

4. Stir flour mixture into oil mixture with spatula until thick batter forms. Fold in sweet potato, candied ginger, hazelnuts, and raisins. Pour batter into prepared pan, and bake 1 hour, or until toothpick inserted in center of Cake comes out clean. Cool pan 10 minutes on wire rack, then unmold Cake onto wire rack to cool completely.

5. To make Topping: Whisk together cream cheese, agave nectar, and vanilla in bowl until smooth; spread over cooled Cake. Decorate top of Cake with candied ginger and hazelnuts.

November 2013 p.70

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comments

This cake was absolutely delicious! I was pleasantly surprised at how moist the cake was! I substituted regular all purpose flour for Red Mill's all purpose gluten free flour. This cake did not fall apart like one might expect with it being gluten free and all. I decided not to use any raisins, nuts, or ginger. It has so much flavor it does just fine without! Lastly, I decided to add some vegan chocolate chips on the cake. And, OH MY GOODNESS! The perfect combo. One might describe it a piece of heaven;)

Izzy - 2014-12-17 03:35:35

This was amazing! of course I always change things, I used coconut oil, real milk, and fresh ginger. I also made my own cream cheese frosting with coconut flakes in it.

Nicole Leposki - 2014-12-05 19:06:48

Cynthia, you're trying to avoid gluten flour? If so, there are gluten-free flours ready made, a blend of various gluten free flours: chickpea, buckwheat, etc. My favorite brand is the King Arthur Gluten Free flour, I think it's even better than regular! Nikki, I don't see why you couldn't use regular cream cheese for this recipe. Since I am not completely vegan yet (and my family definitely isn't!), I do use regular products for several recipes and they still come out great. Go for it!

Sarah - 2013-11-26 00:03:41

Sweet potato cake

Dkj - 2013-11-24 00:19:32

I am trying to avoid regular flour. What alternatives can you recommend (ie spelt, buckwheat, etc). Thanks!

Cynthia - 2013-10-31 14:57:45

can you use regular cream cheese for the ginger carrot cake recipe?

nikki - 2013-10-31 14:11:34

This sounds good. Please print

Gay Simpkins - 2013-10-17 20:17:24