Sweet Potato Spice Cake

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 20

Cook Time: 35

Servings: people

Calories: 323kcal

Do you know what is more delicious than a piping hot baked sweet potato? Sweet potatoes in a cake! This rich, naturally sweetened cake has all the flavors of fall and is perfect for a mid afternoon treat or as a gorgeous holiday dessert.

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Equipment

Ingredients

Cake

4 cups organic rolled oats
2 tablespoons flax meal
2 teaspoons baking powder
1 ½ teaspoons baking soda
2 teaspoons cinnamon
1 ½ teaspoons ginger powder
1 teaspoon allspice
1 teaspoon blackstrap molasses
2 cups sweet potato cooked and mashed
2 cups deglet dates
2 ¼ cups soy milk unsweetened ,or plant based milk of your choice
2 tablespoons apple cider vinegar
1 teaspoon vanilla extract

Drizzle

¼ cup cashews
¼ cup deglet dates
½ cup water
1 teaspoon lemon juice
½ teaspoon vanilla extract

Instructions

Preheat oven to 350°F.
Grind oats into a flour in the blender. * TIP: Don't overgrind the oats. If the flour is too fine the center won't cook thoroughly and will be gummy.
Add to a large mixing bowl along with the flax meal, baking powder and soda, cinnamon, ginger and allspice and mix well.
Add the blackstrap molasses, sweet potato, dates, soy milk, apple cider vinegar and vanilla to a blender and blend until dates are pulverized.
Pour mixture into the flour mixture and mix well.
Pour into a silicone bundt pan or lightly greased bundt cake pan and smooth the top with the mixing spoon.
Bake for 35 - 40 minutes or until you poke with a toothpick and it comes out clean.
Place cake on a cooling rack, still in pan for 10 minutes.
Gently ease out of the pan onto a cake tray or plate.
Let cool completely.
Add all drizzle ingredients to a blender and blend until completely smooth.
Drizzle over the cake.
Store in an airtight container in the fridge for up to a week.

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Nutrition