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This 1-Layer Maple Sweet Potato Cake recipe is like a warm, cozy hug packed with fall spices and rich, sweet potato goodness-- all topped off with a delicious maple-infused dairy-free glaze. This vegan cake's got all the cozy flavors of fall, and it's the perfect go-to, whether you're celebrating something special or just want a comforting treat. Plus, it's a fun recipe for getting the kids in on the kitchen action and a tasty way to use up any leftover sweet potatoes. Completely Dairy-free, Vegan! Gluten-free + Make-ahead option!
This 1-Layer Maple Sweet Potato Cake is all about tenderness, heartwarming spices, and an explosion of flavor. In every delightful bite, you'll find a magical blend of buttery richness and the sweet embrace of sweet potatoes. This vegan sweet potato cake, taking inspiration from my beloved Sweet Potato Bundt Cake started as a mission to rescue Thanksgiving leftovers but quickly earned its permanent place in my year-round recipe collection.
I'm all about embracing seasonal ingredients, and Fall graces us with an abundance of sweet potatoes--Whether I'm whipping up sweet indulgences like the Best Vegan Sweet Potato Pie, Vegan Sweet Potato Cinnamon Rolls, or Vegan Sweet Potato Crumble Bread, or diving into more savory delights like Crispy Cajun Sweet Potato Fries or Flaky Sweet Potato Biscuits, these sweet spuds are my absolute faves. When it comes to this Blender Maple Sweet Potato Pie, it is smooth, velvety, full of sweet potato + spices flavor and is housed with a buttery, flaky crust.
Y'all, when it's Thanksgiving food time, you can count on me for everything-- I've got all your favorites covered, from beloved side dishes like Mac + cheese and Southern Maple Sweet Potato Casserole to mouthwatering stuffing and pies. And the grand finale – the 1-Layer Maple Sweet Potato Cake. (Carbs? Absolutely, pile 'em on! Haha)
You are in for a treat with this one-- This sweet potato cake recipe is a breeze to make – it's a single-layer wonder! Plus it embraces all those fantastic cozy seasonal flavors. It's the ultimate dessert for your holiday feast or any excuse to indulge, really. Plus, it's a real crowd-pleaser with a vegan-friendly twist that welcomes all eaters– and guess what? You can even get ahead of the game and prep it in advance. It's the fall dessert hero we all need!
We kick things off by crafting our very own dairy-free buttermilk-- AKA the secret to infusing this vegan cake with a touch of moisture and tenderness. Then, we mix all the wonderful ingredients together and let the oven work its magic. And here comes the grand finale – a luscious drizzle of maple glaze to elevate this vegan cake to a whole new level of deliciousness
Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this 1-Layer Maple Sweet Potato Cake. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!
Making your own sweet potato puree is easy, but if you're short on time, you can also use canned varieties just make sure there is no added sugar.
Here's how to easily make your own for all your sweet potato recipes like this 1-Layer Maple Sweet Potato Cake:
Give your sweet potatoes a good scrub under running water to remove any dirt. Then, take a fork and gently prick the potatoes a few times. It's like giving them tiny air holes to breathe while they bake.
Lay the clean, pricked sweet potatoes directly on your oven rack or on a baking sheet lined with foil. They're going into that hot oven for about 45-60 minutes. It's like letting them get all cozy and soft on the inside. You'll know they're done when you can easily pierce them with a fork.
Once they're out of the oven, give them a little time to cool down. Then, you can easily peel off the skin. It should come off like a jacket on a warm day! Haha.
Now, get out a trusty fork, potato masher, or food processor. Mash those sweet potatoes until they turn into a velvety, smooth puree. It's like transforming them into delicious, orange gold!
Bring a large pot of water to a boil. Add the peeled and cubed sweet potatoes, and let them simmer until they're tender. This typically takes about 15 to 25 minutes, depending on the size of the potato pieces. Once they're soft enough, be sure to drain them thoroughly before pureeing.
Besides using it in this delicious vegan cake recipe, here are a few more ideas for using sweet potato puree-
These events are a great excuse to eat cake!
One thing that I’ve learned about baking a cake is having the right tools. As a basic—-you should have a cake stand (preferably one that has a turnstile table), spatulas (big + small), piping bags + tips, correct baking pans, and parchment paper.
One of the essential ingredient combos for a light, silky cake texture is baking soda/baking powder and acid ingredient. When acid and baking soda/baking powder reacts, it creates bubbles and helps to create a nice rise for your baked goods, leaving an airy texture.
One of my latest tricks to a perfect cake has been to ensure that ALL of my dry ingredients are sifted. Trust me, ya’ll—-this works! Making all the dry ingredients fully sifted makes things airy, as you’ve guessed it and allows everything to combine faster.
Never Over-mix! When creating a cake, it’s so important to add the dry ingredients and wet ingredients alternately and as soon as everything is combined very well, THAT’S IT! Over-mixing creates a more dense cake.
When it comes to the main ingredient of this entire vegan sweet potato cake recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one.
However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.
In a bowl or measuring cup, add together your favorite vegan plant-based milk (I use unsweetened Almond milk) and 1 teaspoon of lemon juice, stirring and allowing it to sit for 5-10 minutes until it thickens. For a regular option, just substitute milk with regular cow's milk or heavy cream.
Absolutely! If you’d like to switch things up with the type of plant-based milk that you use—–that’s totally fine! The world of plant-based milk is constantly expanding. From the classics like coconut milk, cashew milk, soy milk and almond milk, we now have delicious options like oat milk, and even potato and quinoa milk.
Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
To make this cake entirely gluten-free, simply substitute the flour with a great Gluten-Free flour option like Bob's Red Mill's GF 1-to-1 baking flour or All-purpose flour. If using any other flour, ensure that it has Xanthan Gum included or add 1 teaspoon in with any flour that doesn't. For the remaining ingredients, just make sure that they are GF-friendly and you use arrowroot starch which is very GF-friendly.
Absolutely! You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, whip together maple glaze, add your favorite topping, and serve each slice
This issue can occur for TWO reasons: the first being that you didn't allow the cake to cool enough before removing it. I always recommend letting it cool for at least 20-30 minutes before removing it and letting it cool completely on a cooling rack. Secondly, the issue could be that the pan wasn't greased well. I like to grease + add cake pan parchment paper to the bottom.
This recipe yields about 30 cupcakes which will be more cakey and fluffy. Simply bake for 18-20 minutes instead, until centers come out clean.
Absolutely, you can use regular buttermilk if you're not going for a dairy-free option. It will bring a unique touch to the cake, imparting a lovely, tangy flavor that pairs beautifully with the sweet potato and maple. So, feel free to go with what suits your taste buds best!
If you tried my 1-Layer Maple Sweet Potato Cake recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.