This vegan sweet potato pound cake is a rich and moist dessert that beautifully blends the earthy sweetness of roasted sweet potatoes with warm spices like cinnamon, nutmeg, and ginger. The sweet potatoes add a soft, velvety texture to the cake, making each slice melt in your mouth. It’s a perfect fall treat, but delightful year-round. Top with a simple glaze or serve with a dollop of whipped coconut cream for extra indulgence!
Ingredients
1-1/2 cups All-Purpose Flour
1 cup Granulated Sugar (or coconut sugar)
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/4 tsp Ground Ginger
1/4 tsp Salt
1 cup Mashed Sweet Potato (about 1 medium-sized cooked sweet potato)
1/2 cup Unsweetened Almond Milk (or any plant-based milk)
1/2 cup Vegetable Oil (or melted coconut oil)
1 tsp Vanilla Extract
1 Tablespoon Apple Cider Vinegar
Optional: 1/4 cup Maple Syrup or Agave Nectar in the batter for a more sweeter cake
Instructions
Preheat your oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper or oil a bundt pan and dust with flour.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, combine the mashed sweet potato, almond milk, vegetable oil, vanilla extract, apple cider vinegar, and maple syrup (if using).
Add the wet ingredients to the dry ingredients and mix until smooth and well combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Tips for Bundt Pan Use:
It's best not to wait that long, as the pound cake might become too firm and stick to the pan. However, if you’ve accidentally let it cool for 30 minutes to an hour, you can still try flipping it out, but you may need to be extra gentle.
Here’s what you can do:
Gently run a knife or offset spatula around the sides of the pan to loosen the cake from the edges.
If the cake seems a little stuck, you can place the pan upside down on a warm (not hot) surface, like a heated stovetop for a few minutes, to loosen the cake. Be careful not to overdo it, as you don't want to melt or burn the cake.
Once loosened, carefully flip the pan and tap the bottom to release the cake.
If you wait too long and it feels too stuck, you can also try placing the pan in the fridge for 10-15 minutes before trying to remove it. This can help firm it up a little more and make it easier to release without breaking.
Note: for sweeter cake you can add 1/4 cup Agave Nectar or Maple Syrup
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