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5 from 4 votes
Close up photograph of the recipe
Sweet Potato Spice Cake with Bourbon Cream Cheese Frosting
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

This vegan gluten-free Sweet Potato Spice Cake is packed with flavour and topped with a delicious Bourbon Cream Cheese Frosting!

Course: Dessert, Sweets
Keyword: Baked Good, Cream Cheese, Dessert, Gluten Free, Sweet Potato, Vegan
Servings: 12 slices
Ingredients
Wet Ingredients
  • 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
Wet Ingredients
  • 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
Bourbon Cream Cheese Frosting
  • 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
Instructions
Make the Sweet Potato Spice Cake
  1. 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.

  2. In a medium sized bowl, whisk the dry ingredients together.

  3. In a large bowl, whisk together the wet ingredients until smooth.

  4. Add the dry ingredients into the wet ingredients and mix until combines. If there are a few lumps, that's okay!

  5. Bake for 60 minutes, or until a knife inserted into the middle of the cake comes out clean.

  6. Cool the load completely before frosting or eating it.

For the Bourbon Cream Cheese Frosting
  1. Beat the cream cheese, butter, bourbon, and vanilla.

  2. Add the icing sugar and beat until smooth. Store in the fridge until you're ready to ice the cake.