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
- 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
- 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
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.
Now add steamed, cooled, and mashed sweet potato. Mix until the sweet potato is fully incorporated into the maple-almond butter mixture.
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.
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.
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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