The Vegan Grandma’s Southern Sweet Potato Pound Cake is a tasty dessert. There are 320 kcal per serve in this recipe. You can make this cake in one hour and 15 minutes. Serve this Vegan Grandma’s Southern Sweet Potato Pound Cake for gatherings, parties, celebrations, family dinners, birthdays, for guests, occasions, or events. Also, pair this cake with coffee, tea, vegan caramel sauce, maple syrup, berries, vegan ice cream, or oatmeal. The instructions for this cake are very simple to understand. We will use sweet potatoes, all-purpose flour, almond flour, salt, ground cinnamon, ground nutmeg, baking soda, baking powder, coconut sugar, unsweetened applesauce, melted coconut oil, vanilla extract, and vegan milk to make it.
STATS:
- Serving size: 1 slice
- Cooking time: 55 minutes
- Servings: 8 or 10 slices
- Total time: 1 hour & 15 minutes
- Cuisine: American
- Course: Dessert
- Number of calories: 320 kcal
- Diet: Vegan
- Preparation time: 20 minutes
EQUIPMENT:
- Cooling rack
- Spatula
- Big mixing bowl
- Whisk
- Measuring spoons
- 9-inch round cake pan
- Baking paper
- Measuring cups
- Medium mixing bowl
INGREDIENTS:
- ½ tsp baking powder
- Half tsp ground cinnamon
- ¼ tsp salt
- Quarter tsp ground nutmeg
- ½ cup coconut sugar
- Two medium cooked and mashed sweet potatoes
- 1 cup all-purpose flour
- Half cup unsweetened applesauce
- 1 tsp vanilla extract
- Quarter cup unsweetened vegan milk
- Half a cup of almond flour
- ¼ cup melted coconut oil
- Half tsp baking soda
INGREDIENT NOTES:
SWEET POTATOES:
- Naturally, these will give moisture to your vegan dessert, and you will get a sweeter flavor as well. Use pumpkin puree if you need something else.
ALL-PURPOSE FLOUR:
- This flour is important because it will give a shape to your cake. You can add whole wheat pastry flour for another alternative.
ALMOND FLOUR:
- Almond flour will give your cake a soft texture, and your cake and your dessert will get a deep flavor as well. Sunflower seed flour is another idea, too.
BAKING SODA & BAKING POWDER:
- These ingredients are important for baking your cake. Both of them will make your dessert fluffy as well. You can add self-rising flour for another idea for these.
NUTMEG AND CINNAMON:
- You will feel a warm taste if you use both of these ingredients in your cake. Another idea for them can be pumpkin pie spice as well.
COCONUT SUGAR:
- Use this coconut sugar to make your cake sweeter, or add brown sugar for substitution if you prefer.
UNSWEETENED APPLESAUCE:
- We will not use eggs in this recipe, so we will add unsweetened applesauce to add moisture to your cake. Mash a banana & add that for substitution.
MELTED COCONUT OIL:
- This oil will help make the flavor of your cake richer. Also, your cake will get moisture from adding this as well. Canola oil can be another idea for your use, too.
VANILLA EXTRACT:
- Vanilla will make the flavor of your vegan cake better. If you want another idea, use almond extract.
UNSWEETENED VEGAN MILK:
- We need vegan milk to combine all the cake ingredients together. You can use other unsweetened vegan milks for this as well.
INSTRUCTIONS:
- Warm your oven to 175°C.
- Then oil up the pan and add the baking paper to it.
- Now use a big bowl to mix mashed potatoes, vanilla, plant milk, oil, and applesauce.
- Then, take a medium bowl and whisk the dry ingredients in it.
- Now mix the dry mix with the wet mixture to combine the batter.
- Also, don’t mix it too much, and then add it to the pan.
- Bake this for 55 minutes and check it with a toothpick.
- Cool your dessert and then add it to the cooling rack to rest properly.
SERVING SUGGESTIONS:
DRINK:
- Hot tea
- Coffee
- Chai latte
TOPPING:
- Vegan whipped cream
- Maple syrup drizzle
- Vegan caramel sauce
TIPS:
- You don’t need to mix the batter too much, so your cake is light after it bakes.
- Add ingredients at a normal temperature to the batter for your cake.
- Also, check if the cake is baked with a toothpick for confirmation.
- Add your cake to a closed dish so it keeps its moisture and does not dry.
STORAGE INFORMATION:
FRIDGE:
- Use a closed box to keep your cake for six days.
FREEZER:
- The freezing time for your dessert is only two months.
FAQs:
Will canned sweet potatoes be fine for my cake?
- Yes, use them, but be sure that you add the unsweetened ones only.
Is my vegan dessert gluten-free?
- No, but you can use gluten-free flour to eliminate gluten from it.
How can we bake this cake in a loaf pan?
- You can easily bake this cake in a loaf pan by baking it for 60 minutes.
NUTRITIONAL INFORMATION:
Protein: 5 g
Potassium: 450 g
Calories: 320 kcal
Net carbs: 38 grams
Total carbs: 40 grams
Vitamin A: 12,500 IU
Fiber: 5 g
Iron: 2 grams
Calcium: 60 g
Sodium: 180 grams
