10 Dec Vegan sweet potato cake recipe

Posted at 23:18h in Eggless Cakes, Vegan Recipes by blessmyfoodbypayal 0 Comments

0 Likes

Sharing is caring!

Jump to Recipe Print Recipe

Last Updated on December 10, 2021 by blessmyfoodbypayal

Vegan sweet potato cake with step wise pictorial and video method.

Vegan, soft and moist, this sweet potato cake is undoubtedly out of the track and might sound weird to many, but believe this, it is one of the delicious cake recipes ever. Hence without any hesitation, we can say that this is the best sweet potato cake recipe.

We really waited for a long to make this scrumptious cake because sweet potatoes aren’t available across the year in our city.

This is only winters when markets are flooded with this healthy and versatile root vegetable and the wait was worth it.

Why we called it versatile ingredient because right from sweet to savoury, vegetable to dessert, snack to salad, sweet potatoes are and can be everywhere.

Be it Sabzi or gulab jamun or rolls, you can place sweet potatoes everywhere.

If talking about how healthy the sweet potatoes are, the list can go endlessly.

Sweet potatoes are rich in vitamins, minerals and fiber.

They help to manage diabetes, stress levels, blood pressure, cancer and cardiovascular diseases.

Having anti-inflammatory properties, sweet potatoes guard against ulcers, improves hair, skin, digestion and vision.

And above all, the one to which everyone looks for, sweet potatoes help in weight management.

After looking into all the above mentioned benefits, it will not be wrong to say that sweet potato is surely a super food without any debate.

INGREDIENTS THAT USED IN SWEET POTATO CAKE

FLOUR : As sweet potato is in itself a healthy food, so the idea of combining with only healthy ingredients was the foremost responsibility and priority at the time of baking this cake. The focus was to make this cake a healthy sweet potato cake recipe.

For the said reason, we have used only whole-wheat flour, though it makes the cake slightly dense in comparison to all purpose flour’s cake.

However you are at liberty to use all purpose flour or whole-wheat flour or both in the ratio of 50-50.

SWEET POTATO: Sweet Potato is the star ingredient of the recipe. To bring one cup of mashed sweet potatoes, we have used three medium sized sweet potatoes, whose weightage was around 500 grams.

To boil the sweet potatoes, you can either boil or pressure cook or roast them in microwave.

It is to be noted that the cakes having mashed fruits are comparatively more dense, be it if sweet potatoes or banana cakes.

SUGAR : This cake uses another ingredient, which is considered healthy in comparison to refined sugar and i.e Shakkar.

However feel free to use refined sugar, if you are comfortable with it.

MILK : As the plans were to make this cake vegan, so we have used a plant based milk i.e. oats milk. You can use any other plant milk as per the availability and your liking.

If you are not making a vegan cake, then you can conveniently use dairy milk.

OIL: Oil brings the required moisture to the cake. Use any oil which is flavourless having no smell. We have used refined oil for making this adorable cake. If your cake is not vegan, you can freely use melted butter of the equal quantity.

BAKING SODA AND POWDER: These are the leavening agents help in raising the cake and thus making it soft and fluffy.

SPICE MIX: A spice mix is usually a combination of 3 ingredients i.e. cinnamon powder, cloves powder and nutmeg powder. At times it may also include dry ginger powder.

To substitute 1 teaspoon of ready made spice mix, the quantity of collective ingredients is given at the end of this post below the NOTES section.

SALT: A pinch of salt always help in enhancing the flavour of cakes, desserts and other sweets.

Please note that if you are using the butter in this recipe and the butter is salted one, then don’t add this extra pinch of salt.

Vegan sweet potato cake with step wise pictorial & video method

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 GLAZE

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.

Enjoy.

NOTES

Not necessarily Bundt pan. You can use any cake tin of 7 inches size.
To get 1 cup of mashed sweet potatoes, we have used about 1/2 kg of sweet potatoes
For a smooth texture, you can run the mashed sweet potatoes through a blender
If you are not making a vegan cake, feel free to use dairy milk and butter in place of oats milk and oil respectively.
The quantity of milk is slightly uncertain depending on the moisture level of sweet potatoes. That is why at the beginning, only 3/4 cup milk is added. If at last you feel that batter is too much thick, you can add more milk, as already suggested.
If don’t have ready made spice mix, then add 1/2 teaspoon of cinnamon powder, 1/4 teaspoon of ground cloves and 1/4 teaspoon of ground nutmeg.
This is the oats milk which is used in making glaze also and oats milk gets thicken on heating. But in case you are using dairy milk, you need to add less milk and more powdered sugar because dairy milk doesn’t thicken on heating.

ALSO SEE