The Best Sweet Potato Cake with Vanilla Cashew Yogurt frosting is probably going to steal the show at your Thanksgiving table, but let’s not put it in a corner. The fluffy, lightly sweetened, and cinnamon-spiced cake is a dream to have around, year round.
I am constantly reminded of my love for beta-carotene in all of its sweet potato and carrot glory everytime I look at my hands, and suffice it to say, this cake is really adding to my orange-tinted complexion. And I’m honestly not mad about it. It’s for a good cause: the consumption of this cake.
The texture of this cake is truly a cross between a cake and bread, and while I would have loved to call this a “brake” or a “cread” (maybe not such bad ideas…), I decided to frost it. So a cake it became. The base of this cake is made with a blend of almond flour and oat flour, which gives it a fluffy texture while still remaining dense and decadent. I really appreciate the combination of almond and oat flour because while almond flour creates a bit of nuttiness, the oat flour balances this out so it’s not too overpowering. I also added a couple tablespoons of coconut flour which I find bring a lightness to the cake. The melt-in-your mouth gasp moistness of the cake comes from steamed and mashed sweet potato, as well as a touch of almond butter, coconut oil, and Pacific Foods Unsweetened Almond Plant-Based Beverage.
I am really loving all of Pacific Foods’ products right now (I use their broths constantly in my cooking), so I knew that the unsweetened almond plant-based beverage would be the perfect addition to this cake. It’s completely unsweetened which is important to me as this recipe is sweetened with just a bit of maple syrup, one of my favorite unrefined sweeteners. I also love to swap out the unsweetened almond for Pacific’s Unsweetened Hemp, Cashew, or Hazelnut Plant-Based beverage too – so if another option speaks to you, they have you covered.
This entire recipe is sweetened with just a bit of maple syrup, and pulls sweetness from the sweet potato as well. I spiced it with a bit of cinnamon, but you can also go crazy and add some pumpkin spice in there if you want a seasonal, fall spin.
I kept the frosting simple, using a cashew yogurt base, and mixing it with cinnamon and vanilla extract. It almost ends up acting like a glaze, depending on the consistency of the yogurt you use. If you choose to use unsweetened yogurt, I’d recommend adding a touch of maple syrup in there just so you get a little bit of sweetness.
Once you bake the cake, let it cool completely before adding the yogurt frosting. I topped the cake with some more cinnamon and crushed nuts. I cannot wait for you to try this recipe. When you make it, tag me on Instagram @dadaeats and #dadaeats so I can see your creations!
Thank you to my friends at Pacific Foods for partnering with me on this post 🙂
Sweet Potato Cake with a Cashew Yogurt Frosting
Ingredients
Cake
- 3/4 cup steamed, cooled, and mashed sweet potato
- 2 cups almond flour
- 1/2 cup oat flour
- 2 tbsp coconut flour
- 2 eggs
- 1/3 cup maple syrup
- 3 tbsp almond butter
- 1/4 cup coconut oil
- 2 tbsp Pacific Foods Unsweetened Almond Original Plant-Based Beverage
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking soda
Frosting
- 5.5 oz cashew yogurt can use vanilla or plain
- ½ tsp cinnamon
- ¼ tsp vanilla extract
- 1 tbsp maple syrup if using unsweetened yogurt
Instructions
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Preheat your oven to 350 degrees. In a medium bowl, mix together beaten eggs, maple syrup, almond butter, vanilla extract, and melted & cooled coconut oil.
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Now add steamed, cooled, and mashed sweet potato. Mix until the sweet potato is fully incorporated into the maple-almond butter mixture.
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Now, combine the almond flour, oat flour, and coconut flour with the cinnamon and baking soda. Whisk together. Combine the wet ingredients with the dry ingredients until everything is fully incorporated.
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Transfer to a greased 8×8 pan or one lined with parchment paper. Tap pan on counter until batter is completely even. Bake for 25-30 minutes until edges are golden brown and cake has risen. Let cake cool completely.
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For the frosting, mix all ingredients together. Once cake has cooled, spread frosting on cake. Sprinkle with cinnamon and crushed nuts. Enjoy!
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