Vegan Sweet Potato Cake Food
VEGAN SWEET POTATO CAKE
This sweet potato cake smells like autumn thanks to cinnamon and cloves, and just happens to be vegan. There aren't any hard-to-find ingredients here, just sweet potato, sugar, flour, oil, and spices. The secret to the depth of flavor might be the coffee, but the end result does not taste like a coffee-flavored cake.
Provided by Diana Moutsopoulos
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Combine flour, sugar, cinnamon, baking powder, salt, and cloves in a bowl and mix well. Add cooled coffee, oil, and sweet potato puree; mix well. Pour batter evenly into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove and allow to cool on a wire rack, about 30 minutes.
- Stir together 1 cup confectioners' sugar, 1 tablespoon orange juice, vanilla extract, and cinnamon in a bowl. Add more sugar or orange juice, if needed, to achieve your desired consistency. Drizzle icing over the top of the cooled cake.
Nutrition Facts : Calories 335.9 calories, Carbohydrate 50.4 g, Fat 13.8 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 163.7 mg, Sugar 27 g
VEGAN SWEET POTATO CASSEROLE
We took this classic holiday dish and made it vegan-friendly, nixing the heavy cream and butter in favor of rich, creamy coconut milk. The result is a fluffy, non-dairy sweet potato filling that will satisfy everyone at your table. It's topped with a crunchy golden-brown nut layer spiced with cinnamon.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- For the sweet potatoes: Put the sweet potatoes in a large pot and fill with enough water to cover by 2 inches. Season with a good pinch of salt and bring to a boil over medium-high heat, lower to medium low and simmer until the potatoes are tender, 8 to 10 minutes. Drain well and return the potatoes to the pot.
- Add the coconut milk, brown sugar, vanilla, cinnamon, nutmeg and a pinch of salt; use a potato masher to mash the sweet potatoes until the mixture very smooth (see Cook's Note). Taste and adjust the seasoning with more salt if needed. Transfer to a 2-quart baking dish and smooth into an even layer.
- For the nut topping: While the potatoes are cooking, add the walnuts, pecans, flour, brown sugar, cinnamon and a pinch of salt to a food processor and pulse a few times until evenly and finely chopped (the nuts should be small but not pulverized). Add the coconut oil and pulse a few more times until the mixture is fully moistened and combined.
- Sprinkle the nut mixture evenly over the sweet potato filling. Bake until the top is golden brown and the filling is heated through, 25 to 30 minutes. Let the casserole cool 5 minutes before serving.
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