1-Layer Maple Sweet Potato Cake

Sliced cake with a scoop of ice cream on top.

5 from 2 votes

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 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. Completely Dairy-free, Vegan! Gluten-free + Make-ahead option!

Prep Time15

Cook Time1

Total Time1 15

Course: Brunch, Dessert

Keyword: baked, cake, dairy-free, easy, fall recipe, fall spices, family-friendly, gluten-free, kid-friendly, maple, sweet, sweet potatoes, vegan

Servings: servings

Calories: 441kcal

Author: Shanika

Ingredients

CAKE:

3 cups organic all-purpose flour
1 ¼ cups organic cane sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ teaspoon sea salt
1 cup sweet potato puree (See Post for more info!)
¼ cup vegetable oil
1 teaspoon vanilla extract
1 cup Dairy-free "Buttermilk" (1 cup Almond milk + 1 tablespoon apple cider vinegar or lemon juice)

MAPLE GLAZE:

2 cups organic powdered sugar, sifted
2 Tbsps vegan butter, softened at room temp.
4 Tbsps pure maple syrup
1-2 Tbsps Almond milk, if needed**

US Customary - Metric

Instructions

TO MAKE THE 'BUTTERMILK':

If making a dairy-free version: In a bowl or measuring cup, add together your favorite plant-based milk (I use unsweetened Almond milk) and 1 Tablespoon lemon juice or apple cider vinegar, 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.

TO MAKE THE SWEET POTATO CAKE:

Begin by preheating the oven to 350 degrees Fahrenheit. Lightly grease (w/ butter or spray) and line the bottom with parchment paper of a 9-inch round cake pan. NOTE: For greater ease, you can use a 8 to 9-inch springform pan as well so that you can remove it more easily once baked.
In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and sea salt until combined. Set aside.
In a large bowl, add together the sugar and vegetable oil, mixing by using a hand-mixer on medium-high speed, until combined and "sand-like", about 1-2 minutes.
Add in the vanilla, sweet potato puree, and the 'buttermilk', followed by the dry ingredients, mixing everything together until well combined, smooth, and lump-free, about 2-3 minutes.
Pour/scoop batter into prepared pan, spreading everything around for a perfect evenness.

BAKE THE CAKE:

Bake for 55-60 minutes, or until the center of the cake comes out clean when tested with a toothpick or butter knife.
Once done, remove the cake from the oven and let cool completely (about 1-2 hours) before carefully lifting it from the pan. NOTE: To best remove, I recommend gently turning your cake over and "shake" out of pan, flipping it back right side up once until cake stand or platter.

TO MAKE THE MAPLE GLAZE:

In a bowl, beat the softened butter until pale and fluffy. Add the powdered sugar and maple syrup, whisking everything together until the glaze is smooth and thick. NOTE: Add 1-2 Tbsps of milk at this point, if needed. Glaze should be thick, but able to slowly run off whisk.
Once the cake has cooled completely and is on the cake stand or dish of your choice, generously drizzle maple glaze atop.
To serve, slice cake and top with your favorite dairy-free ice cream or coconut whipped cream and enjoy!
Bon Appetit!

Notes

STORAGE: Keep leftover cake tightly wrapped using plastic wrap and refrigerated for up to 5 days. To store frozen (frosted or unfrosted), simply tightly wrap and cover cake and freeze for up to 2-3 months. To serve, thaw in the refrigerator overnight and bring to room temperature.
SWEET POTATO CUPCAKES: 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.
PLANT-BASED BUTTERMILK: Add 1 cup of Almond milk (or your fave plant-based milk) + 1 tablespoon lemon juice (or apple cider vinegar) and let sit for 10 minutes, until it slightly thickens. For regular buttermilk, you can use regular cow's milk + the lemon juice or apple cider vinegar.
FLOUR: You can always just use cake flour for this recipe.
MAKE AHEAD: 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!

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