Sweet Potato Cake

• Vegetarian

• Produce

  • 1/2 cup Sweet potato

• Refrigerated

  • 1 1/3 tbsp Nondairy milk

• Condiments

  • 1/2 cup Margarine

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 3 cups Powdered sugar
  • 1/4 tsp Salt
  • 3/4 cup Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/3 cup Canola oil

• Dairy

  • 2/3 cup Cashew milk, unsweetened

Found on theemotionalbaker.com

Description

Ingredients

• 1.25 cups all purpose flour
• 3/4 cup sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup sweet potato, mashed - about 1 potato, roasted
• 2/3 cup unsweetened cashew milk, or nondairy milk of choice
• 1/3 cup canola oil
• 1 tsp vanilla extract
• 1/2 cup margarine
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1 tbsp + 1 tsp nondairy milk

Directions

• Preheat oven to 350 degrees. Grease a 9 inch square baking dish. Line the bottom with parchment paper. Grease again.
• In a medium bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
• In a large bowl, combine mashed sweet potato, cashew milk, oil and vanilla extract. Fold dry ingredients into wet and mix until most lumps are eliminated.
• Spread into prepared pan.
• Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean. Allow pan to cool on wire rack.
• Once cool, turn out of pan. Cut the square into two rectangles, right in half. Then split each half into horizontal layers so you have four thin rectangles of similar size.
• Beat margarine. Add powdered sugar, beat. Add vanilla extract, beat. Add milk one tsp at a time until frosting forms.
• Spread sliced rectangles with frosting, stacking layers as you go. When serving, slice cake vertically.