Sweet Potato Cake with Cashew Cream Cheese Frosting

This vegan sweet potato cake is moist, sweet, and sharp, which rings a bell in my memory of fall. The thickness and texture of the frosting are almost cheesecake-like. The secret is to spread a thick layer of the frosting on top of the cake. Originate not be panicked.

This recipe is personalized from “the Emotional Baker”‘s sweet potato cake recipe. There were some adjustments made. —Lauren

Directions

1. Preheat the oven to 350F. Grease a 9-plug spherical cake pan and line the underside with parchment paper.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, and spice combine collectively completely until there is never at all times a lump. Space apart.
   
3. In a bigger bowl, combine brown sugar and oil collectively until the sugar has almost melted and appears to be fluffy. Add within the sweet potato puree, non-dairy milk, and vanilla extract, and hump.
4. Fold within the dry substances into moist and combine until lumps are not any longer viewed.
5. Pour the cake batter into the baking pan.
6. Bake for 30 – 35 minutes (insert a toothpick within the center to test if the cake is achieved).
7. Once the pan is chilly, decide the cake out and kick again until it is chilly ample to set the frosting on. Right here is required as we do not desire the frosting to be warmth and melted.
8. For the frosting, add all the substances in a high-velocity blender and mix until gentle. Add more milk as wished, model, and add more sweetener as desired.
9. Once the cake has cooled, spoon the frosting on top, spread, and embellish it without a topic nuts, seeds, dried fruits you would also fair have gotten to your pantry.