vegan sweet potato spice cake

★★★★★ 1
By Thomasa Moore
from Santa Clara, CA

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.

★★★★★ 1
serves 10 to 12 servings
prep time 1 Hr
cook time 1 Hr 10 Min
method Bake

Ingredients For vegan sweet potato spice cake

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

How To Make vegan sweet potato spice cake

  • 1
    Preheat oven to 325 degrees F. Butter a 12 cup bundt pan with 1 teaspoon margarine and set aside.
  • 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.
  • 3
    Into a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, nutmeg. Set aside.
  • 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.
  • 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.
  • 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.
  • 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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