vegan sweet potato spice cake

Name: Vegan Sweet Potato Spice Cake
Prep time: 1 h
Cook time: 1 h 10 min
Yield: 10
Cuisine: American
Ingredients: 1/2 pound(s) (or 2 sticks) earth balance margarine, plus 1 tsp.; 1 cup(s) packed light brown sugar; 1 cup(s) turbinado sugar; 2 cup(s) mashed cooked sweet potatoes (about 2 lbs. raw sweet potatoes); 6 teaspoon(s) ener-g egg replacer; 8 tablespoon(s) warm water; 3 cup(s) all purpose flour; 1 teaspoon(s) baking soda; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1 teaspoon(s) cinnamon; 1 teaspoon(s) ground ginger; 1/2 teaspoon(s) allspice, ground; 1/4 teaspoon(s) grated or ground nutmeg; 1 cup(s) chopped toasted walnuts (optional); 1/2 cup(s) orange juice; 1 teaspoon(s) pure vanilla extract; ## ORANGE GLAZE INGREDIENTS; 1 1/2 cup(s) confectioners' sugar; 2 tablespoon(s) orange juice (or slightly more as needed); 1 teaspoon(s) grated orange zest (optional)

(1 RATING)

131 Pinches 1 Photo

Thomasa Moore

Santa Clara, CA

Updated on Jan 8, 2012

The original Sweet Potato Spice cake recipe belongs to Emeril Lagasse: With just a few minor tweaks I was successful in remaking his recipe into this frequently requested vegan cake recipe.

Rate

prep time 1 Hr

cook time 1 Hr 10 Min

method Bake

yield 10 to 12 servings

Ingredients

1/2 pound (or 2 sticks) earth balance margarine, plus 1 tsp.
1 cup packed light brown sugar
1 cup turbinado sugar
2 cups mashed cooked sweet potatoes (about 2 lbs. raw sweet potatoes)
6 teaspoons ener-g egg replacer
8 tablespoons warm water
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice, ground
1/4 teaspoon grated or ground nutmeg
1 cup chopped toasted walnuts (optional)
1/2 cup orange juice
1 teaspoon pure vanilla extract
ORANGE GLAZE INGREDIENTS
1 1/2 cups confectioners' sugar
2 tablespoons orange juice (or slightly more as needed)
1 teaspoon grated orange zest (optional)

How To Make vegan sweet potato spice cake

Step 1

Preheat oven to 325 degrees F. Butter a 12 cup bundt pan with 1 teaspoon margarine and set aside.

Step 2

In a small bowl mix together the 6 teaspoons of Ener-G egg replacer with the 8 tablespoons warm water, stir to combine ingredients and set aside.
Step 3

Into a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, nutmeg. Set aside.
Step 4

In a large bowl using an electric mixer; cream the margarine, brown sugar and sugar. Add the sweet potatoes and beat until light and fluffy. Stir together the Ener-G and warm water then add to ingredients in mixing bowl, mixing well.
Step 5

Add flour and 1/2 cup orange juice to batter: 1 cup flour then 1/4 cup orange juice, beginning and ending with the flour. Stir in vanilla (and nuts if using). Pour batter into prepared bundt pan and bake approximately 1 hr and 10 minutes or until a tester inserted into the center of the cake comes out clean. Remove from the oven and let cool for 10 minutes in the pan.
Step 6

While the cake is resting in the pan; in a medium bowl combine the confectioners' sugar, 2 tablespoons orange juice and orange zest. Stir well to combine and make a tight glaze, adding more orange juice 1/2 teaspoon at a time to achieve a pourable consistency.
Step 7

Turn out cake onto a plate. While cake is still warm, drizzle orange-sugar glaze to evenly coat the cake. Cool completely before serving.
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