Vegan Sweet Potato Cake

This Vegan Sweet Potato Cake is a delightful Japanese-inspired dessert that combines the earthy sweetness of sweet potatoes with a light, fluffy texture. Perfect for a cozy afternoon treat, it is both satisfying and guilt-free.

Ingredients

• Sweet potato - 200 grams, cooked and mashed
• All-purpose flour - 100 grams
• Almond milk - 60 ml
• Maple syrup - 30 grams
• Coconut oil - 30 grams, melted
• Baking powder - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - a pinch
• Ground cinnamon - 1/2 teaspoon
• Powdered sugar - for dusting (optional)

Steps

1. Preheat the oven to 180°C (350°F) and grease a small cake pan (about 15 cm in diameter).
2. In a large bowl, combine the mashed sweet potato, melted coconut oil, maple syrup, almond milk, and vanilla extract, mixing until smooth.
3. In another bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon.
4. Gradually add the dry ingredients to the sweet potato mixture, stirring until just combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Dust with powdered sugar before serving, if desired.

Nutrition

• Calories: 210
• Protein: 3 g
• Carbs: 35 g
• Fiber: 4 g
• Sugar: 8 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 6 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins A and C from sweet potatoes, supporting eye health and immune function.
• Contains fiber, which aids in digestion and promotes a feeling of fullness.

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