SWEET POTATO CAKE WITH CHOCOLATE PUDDING FROSTING
A perfectly scrumptious gluten-free vegan sweet potato cake with chocolate pudding frosting, made without dairy or eggs.
Provided by Audrey @ Unconventional Baker
Categories Cake
Time 55m
Number Of Ingredients 23
Steps:
- Begin by preparing the frosting first. I know it's unusual, but it works better when it's chilled a little. To make the chocolate pudding frosting follow the directions outlined in my "Secret Ingredient" Gluten-Free, Vegan, and Paleo Chocolate Pudding recipe. Then place the pudding in the fridge to chill while working on the cake part.
- Preheat oven to 350F. Oil your cake pan(s) and line the bottom with parchment paper (I used two 6″ pans - see notes above ingredients for other options). Set aside.
- Place sweet potato puree, oil, maple syrup, vanilla extract, spices, and salt into a large mixing bowl and blend together using an immersion blender. Note: if you don't have an immersion blender, blend these ingredients together in a blender and then transfer into a mixing bowl).
- Add in all remaining cake ingredients, except for the add-ins and extra pumpkin seeds, and mix thoroughly with a wooden spoon to combine.
- Divide the mixture between your two cake pans and smooth out. Gently tap the pans on the counter a few times to eliminate any air bubbles.
- Bake in a preheated oven for 40 minutes (or until a skewer inserted in the center comes out dry). Remove from oven and chill on a cooling rack for 10 minutes. Then carefully take out of the pans and continue to chill on a cooling rack until the cakes are completely cooled off.
- {Skip this step if making a single layer cake or muffins} Once the cake is cooled completely, if you're making a 2 layer cake (as pictured), carefully cut off the domed top from one of the cake layers (the one that will be going on the bottom).
- Frost the cake using the chilled frosting and place back in the fridge for at least an hour for the frosting to set. Decorate to your liking and enjoy with a nice cup of joe or some DIY spiced pumpkin seed milk ;)
CHOCOLATE SWEET POTATO CAKE
This recipe was given to my mother in 1940. Mother had lost all of her recipes, collected during 7 years of marriage, in a house fire, so her friends gave her a recipe party. Each recipe was handwritten, and most merely listed the ingredients with no mention of how to put them together. Among them is this cake, which is one of our family's favorites. -Sally Green, Mobile, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder, and spices; gradually add to creamed mixture alternately with milk, beating well after each addition. Beat in sweet potatoes and vanilla until blended. Stir in pecans and raisins. , Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 378 calories, Fat 20g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 203mg sodium, Carbohydrate 47g carbohydrate (30g sugars, Fiber 3g fiber), Protein 5g protein.
WHITE CHOCOLATE SWEET POTATO CAKE
This lightly spiced sweet potato cake is layered with white chocolate mousse and sprinkled with toasted macadamia nuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse puree.
- Lower oven to 325 degrees. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.
- Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
- Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
- Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
- When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.
- Cut each cake layer in half horizontally, creating 4 layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.
CHOCOLATE, ZUCCHINI, SWEET POTATO, CAKE
This cake must be good for you with zucchini, sweet potato, cherries and cocoa! How can you go wrong?
Provided by Rita1652
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees.
- Butter and flour a bundt pan.
- Sift together first 7 ingredients.
- Set aside.
- In a mixer mix oil, sugar, honey add eggs and vanilla.
- Mix dry ingredients into egg mixture then add buttermilk.
- Stir in remaining ingredients.
- Pour into pan and bake for 50-60 minutes till toothpick comes out clean.
- Let cool.
- Invert onto cake dish.
- Mix glaze and water and pour onto cake.
Nutrition Facts : Calories 546.1, Fat 20.1, SaturatedFat 2.9, Cholesterol 53.3, Sodium 376.7, Carbohydrate 86.1, Fiber 2.3, Sugar 59.1, Protein 5.7
CHOCOLATE POTATO CAKE
This secret ingredient in this moist rich chocolate cake is potatoes. It's a wonderful cake to make for a special occasion. The white fluffy frosting goes perfectly with the dark chocolate cake. -Jill Kinder, Richlands, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and 1 cup sugar. Add egg yolks; beat well. Add potatoes and mix thoroughly. Combine the flour, cocoa, baking powder, cinnamon, salt, nutmeg and cloves; add to creamed mixture alternately with milk, beating just until combined. Stir in vanilla and nuts., In a small bowl, beat egg whites until foamy. Gradually add remaining sugar; beat until stiff peaks form. Fold into batter. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack., In a small heavy saucepan, combine the sugar, egg whites, water, corn syrup and salt. Beat on low speed for 1 minute. Place pan over low heat; continue beating on low until a thermometer reads 160°., Transfer to a bowl. Add vanilla; beat on high until stiff glossy peaks form, about 7 minutes. Frost cake.
Nutrition Facts : Calories 292 calories, Fat 12g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 236mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
SWEET POTATO CAKE
A spicy layer cake. Good with buttercream frosting.
Provided by Julie
Categories Desserts Cakes Spice Cake Recipes
Time 2h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
- Sift together cake flour, baking powder, soda, salt, cinnamon, allspice, and ginger.
- Mix together buttermilk, sweet potatoes, and raisins in a medium bowl and set aside.
- Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk and sweet potato mixture, mixing until just incorporated. Divide batter between prepared pans and spread evenly.
- Bake in preheated oven until a tester inserted in the center of each layer comes out clean, about 30 minutes. Cool cake layers on wire rack. Remove from pans and frost as desired.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 66.2 g, Cholesterol 51.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.3 g, Sodium 372 mg, Sugar 40.3 g
SWEET POTATO LOAF CAKE WITH DARK CHOCOLATE GANACHE
This tender, gently spiced cake enrobed in dark chocolate ganache requires that you make your own sweet potato purée. And yes, it's absolutely worth it.
Provided by @MakeItYours
Number Of Ingredients 21
Steps:
- Place a rack in middle of oven and preheat to 400°. If using raw sweet potatoes, wrap in foil and roast on a parchment-lined baking sheet until tender (a knife should slide easily into flesh), 50-60 minutes.
- Unwrap sweet potatoes and let sit until cool enough to handle. Transfer to a small bowl. Using a potato masher or fork, smash until smooth. Measure out 1¼ cups (250 g) purée; save any extra for another use.
- Reduce oven temperature to 325°. Butter a 9x5" loaf pan or lightly coat with nonstick spray. Line pan with parchment paper, leaving overhang on long sides. Whisk flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves in a medium bowl.
- Whisk mashed sweet potato (homemade or canned), eggs, granulated sugar, zest, and vanilla extract in a large bowl until smooth. Gradually add oil, whisking constantly until completely incorporated. Using a rubber spatula, fold in dry ingredients in 2 batches, mixing just until combined after each addition. Scrape batter into prepared pan and smooth surface with an offset spatula.
- Bake cake until golden and a tester inserted into the center comes out clean, 75-90 minutes. Transfer cake to a wire rack and let cool in pan 15 minutes. Using parchment overhang, lift cake out of pan and onto rack. Remove parchment and let cake cool completely.
- Bring cream, butter, sugar, coffee, and salt to a simmer in a small saucepan over medium heat. Remove from heat, add chocolate and vanilla, and whisk until chocolate is melted and mixture is smooth. Let cool until thickened slightly, 40-60 minutes.
- Pour ganache over cake (it should flow over the sides) and, using a small offset spatula, smooth it evenly over surface. Chill cake until ganache is set, 20-30 minutes. Bring cake to room temperature before serving. Do ahead: Unglazed cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
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