It’s almond December 1st!! And so, I thought I would share a recipe that I think is great to mark the end of the fall season and welcome the Christmas season! This Sweet Potato Spice Cake topped with Bourbon Cream Cheese Frosting is a delicious dessert anytime of the year, but it’s especially good right now. It’s beautifully spiced, has a great texture, and it’s vegan AND gluten-free!
How to make this Sweet Potato Spice Cake
This spice cake uses sweet potato instead of pumpkin — cause, why not? I remember when I was a kid and someone brought over a sweet potato pie for thanksgiving dinner. I was skeptical at first, sweet potato, what? But wow, I was blown away. And ever since then, I have loved putting sweet potato in my baked goods!
I often just use store bought sweet potato purée, but you could bake and mash up your own if you have that kind of energy!
You’ll also need some vegan yoghurt. I used to HATE when recipes would call for vegan yoghurt, but the times are changing and I can find vegan yoghurt everywhere in my city now! If you don’t have any, you could always try subbing it with some silken tofu that’s been blended.
I spiced this Sweet Potato Spice Cake with the classics: cinnamon and ginger. You could add whatever spices you like, though. You could sub the amount for pumpkin spice mix, or speculaas spices, or add some nutmeg. The options are endless!
For the flour I used Bob’s Red Mill All Purpose Gluten Free Flour. This one has lots of bean flour, and no xanthan gum which is why it is added in the recipe. I like this flour blend for certain baked goods, like this spice cake! You can certainly try a different gluten-free flour blend, but I can’t guarantee all of them will work as well.
How to make the bourbon cream cheese frosting
I love bourbon (you might have noticed). I also think the combination of the vegan cream cheese and bourbon helps cut the sweetness of this frosting. I love frosting, but I hate when something is too sweet. The bourbon also just pairs beautifully with the spices in this cake.
For the cream cheese, I really love using Tofutti. I know — it’s an old school choice! There are so many delicious options out there now. But, Tofutti still whips ups and taste like the real deal. It’s not my top choice for spreading on a bagel, but it is for baking!
Make sure to let your cake cool completely before you frost it. The frosting isn’t too thick, so it will drip down the sides a bit, but that makes it look pretty!
While I doubt this cake will last long in your home, it does keep better than a lot of gluten-free baking. I was eating mine on day three and it was still yummy!
And that’s that! I hope you enjoy the start to your holiday season (if that’s your thing). Why not celebrate the arrival of December 1st with some cake? Enjoy!
Like this Sweet Potato Spice Cake and want more delicious vegan and gluten-free treats? Check these out!
- Cardamom and Date Scones
- Chocolate Crinkle Cookies
- Jumbo Bakery Style Cookies
- Oatmeal Date Sandwich Cookies
This vegan gluten-free Sweet Potato Spice Cake is packed with flavour and topped with a delicious Bourbon Cream Cheese Frosting!
- 1/2 cup sweet potato puree
- 1/2 cup vegan butter, melted
- 1/2 cup vegan vanilla yoghurt
- 3/4 cup unsweetened non-dairy milk
- 1 1/4 cup sugar
- 1 tsp vanilla
- 2 1/4 cups Bob's Red Mill All Purpose GF Flour
- 1 tbsp cinnamon
- 1/2 tbsp ginger
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 8 ounces vegan cream cheese (I like Tofutti)
- 1/4 cup vegan butter
- 2 tbsp bourbon
- 1 tsp vanilla
- 1 1/2 cup icing sugar
Preheat the oven to 325 degrees farenheit. Line a 8 1/2 x 4 1/2 inch load pan with parment paper and lightly spray with cooking oil.
In a medium sized bowl, whisk the dry ingredients together.
In a large bowl, whisk together the wet ingredients until smooth.
Add the dry ingredients into the wet ingredients and mix until combines. If there are a few lumps, that's okay!
Bake for 60 minutes, or until a knife inserted into the middle of the cake comes out clean.
Cool the load completely before frosting or eating it.
Beat the cream cheese, butter, bourbon, and vanilla.
Add the icing sugar and beat until smooth. Store in the fridge until you're ready to ice the cake.