My vegan vanilla candy potato cake is HERE!
For all who know and love my vegan chocolate sweet potato cake, right here is the ‘yellow cake’ model, a vanilla candy potato cake AND vanilla candy potato frosting!
And doesn’t it look completely divine?
And as a lot as I like the chocolate sweet potato cake, I believe this yellow candy potato cake is my favourite.
It was a “must-include” recipe once I wrote Dreena’s Kind Kitchen. I couldn’t launch that guide with out together with a vanilla model of my well-known chocolate candy potato cake from Plant-Powered Families.
Vanilla Candy Potato Cake: the recipe
After I created this recipe for DKK it was essential that the cake met a number of standards:
- it needed to “look” like a yellow (vanilla) cake
- it needed to be as scrumptious as my chocolate model (or extra!)
- it needed to provide a nut-free possibility
Certainly it meets all three!
And, it wasn’t particularly simple to have this cake “look” like a yellow cake. Utilizing orange candy potato (“yam” in Canada) was out. Yellow candy potatoes are the key particular ingredient! Extra on which candy potato to make use of within the FAQ under.
As for deliciousness, I like this cake! The frosting is to-live-for and the cake is extremely moist, even utilizing whole-grain flour.
Subsequent up: nut-free possibility. In DKK, I actually needed to supply as many nut-free choices in recipes as doable. I do know mothers who battle with what number of vegan recipes use cashews and almonds to realize that creamy, luscious consistency in recipes. On this recipe, I provide a nut-free possibility for the cake, and the frosting is nut-free utilizing coconut butter.
However once I launched DKK, I obtained complaints about the usage of coconut within the recipes. That is unlucky as a result of a lot of the recipes that use coconut are desserts, i.e. big day meals.
And, I really suppose the frosting for this cake is stellar with the coconut butter. And bear in mind, coconut butter is NOT coconut oil. It’s the entire coconut pureed into butter – similar to almonds to almond butter! However, on this submit I gives you the coconut-free possibility for the frosting. That approach, hopefully everybody has a cake to swimsuit their wants: nut-free or coconut-free!
If you’re making the Vanilla Candy Potato Frosting coconut-free (ie with uncooked cashew butter), please learn the notes in my recipe (under). Some tweaks are wanted, so please do learn the total recipe.
Earlier than we get to the recipe, I’ll reply some questions that give you this vegan yellow cake recipe:
Vegan Vanilla Candy Potato Cake: FAQ
You could have two choices. First, you need to use orange candy potatoes, should you don’t thoughts the colour change. I do discover orange candy spuds have a bit of extra water content material (only a titch) than yellow, so possibly cut back the milk measure by 1 tbsp in each the cake and frosting.
An alternative choice is to make use of murasaki (japanase candy potatoes). Whereas hannah candy potatoes have a yellow pores and skin and underlying yellow flesh (see my video), murasaki spuds have purple pores and skin with yellow flesh. The factor with murasaki spuds, nevertheless, is that some batches discolor when cooking. You will get gray streaks within the spuds. Additionally, I discover these spuds have rather less moisture, so you could want 1-2 tbsp extra milk for the batter and frosting. If doable, nab these hannahs!
No. If you wish to keep away from coconut, use uncooked cashew butter. However RAW. I repeat – RAW!! Roasted cashew butter is darkish in coloration and in addition has a pronounced roasted/nutty taste. For the most effective impartial taste use uncooked cashew butter. Uncooked almond butter has a darker coloration, and macadamia nut butter is a bit of unfastened. So simply go for the uncooked cashew butter. I like Wilderness Poets however you may also discover some on amazon.com and amazon.ca.
Bake/roast. For greatest taste and texture. Simply pop on a parchment-lined baking sheet, don’t pierce the spuds, bake at about 400/425 for 45 minutes or till tender (relies on measurement of spuds).
Sure. I prefer to make the cake layers someday, and the frosting the following. Then, assemble the cake that very same day or the following and let it ‘set’ in a single day.
Sure! I believe that will be magical.
Enable the candy potatoes to chill to a minimum of room temperature, or prepare dinner prematurely and refrigerate till you might be able to make this cake.
No, no. Simply the flesh. Peel away the skins and discard them or give them to your canine. 😬 Canines normally love candy spud skins!
Sure. I like – love – love vanilla bean powder. However you’ll be able to substitute 1 – 1 1/2 tsp of pure vanilla extract within the frosting.
It’s not optimum. This frosting actually advantages from a high-speed blender to get a phenomenal clean consistency.
I actually favor the coconut model. However, it’s as much as you! And, a mix of each can be stunning.
Lastly, you’ll be able to watch me assemble the cake on youtube (and there’s nonetheless time to enter the giveaway, remark over on youtube):
Now let’s get to the recipe!
I hope you get pleasure from this Vanilla Candy Potato Cake, maybe as a lot (or extra!) than the chocolate candy potato cake.
Let me know the way you get pleasure from it – and which model of the candy potato frosting you determine to make.
Vanilla Candy Potato Cake (frosting recipe follows)
With the wild recognition of my Chocolate Candy Potato Cake from Plant-Powered Households, I needed to recreate it in one other taste. This vanilla model is simply nearly as good—possibly higher! The yellow candy potato provides mellow sweetness, moisture, and a young crumb. Frosted with my dreamy Yellow Sweets Frosting it’s positively spectacular.
Makes 2 (9-inch) cake layers; serves 8
- 1 cup cooked yellow candy potato flesh cooled (see be aware)
- 11/2 cups non-dairy milk
- 3 tablespoons uncooked cashew items or 2 tablespoons hemp seeds
- 11/2 teaspoons recent lemon juice
- 2 teaspoons pure vanilla extract
- 2 cups spelt flour or 2 cups much less 2 tablespoons white whole-wheat flour
- 1/2 cup plus 2 tablespoons unrefined sugar see be aware
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
Preheat the oven to 350. Calmly wipe two 9-inch spherical cake pans with only a smidgen of coconut or different oil, then match a spherical of parchment paper on the underside of every pan. Mix the candy potato, milk, cashews, lemon juice, and vanilla extract in a blender (or in a deep cup if utilizing an immersion blender) and puree till fully clean. In a big bowl, mix the flour, sugar, baking powder, baking soda, and sea salt. Add the moist substances to the dry (make sure to scrape out all of the blended substances with a silicone spatula). Combine till effectively integrated. Switch to the ready pans. Bake for 21–23 minutes, till the batter appears dry within the middle and is about to the contact. Switch to a wire rack to chill fully within the pans. Fastidiously invert the pans to take away the muffins and frost as desired. Makes 2 (9-inch) cake layers; serves 8
Sugar Be aware: Whereas I usually use coconut sugar as a dry sweetener in recipes, right here a lighter sugar is perfect for coloration. Be at liberty to make use of coconut sugar, and even date sugar, should you favor.
Vanilla Candy Potato Frosting
When blended with coconut butter (or uncooked cashew butter) and some different substances, cooked yellow candy potatoes remodel right into a thick, creamy, and not-too-sweet frosting. It’s good on my Yellow Candy Potato Cake, and even by itself, if that’s the way you roll—I get it!
- 2 cups cooked yellow candy potato flesh cooled (see be aware)
- About 1 cup coconut butter not melted (see be aware) or 1 cup (little scant) uncooked cashew butter (see be aware)
- 2/3 cup unrefined sugar plus extra as wanted (see be aware)
- 1/2 – 2/3 cup vanilla or plain nondairy milk (ONLY for coconut model see be aware for cashew butter model
- 1/2 teaspoon sea salt
- 1/2 teaspoon rounded pure vanilla bean powder (optionally available)
Mix the candy potato, coconut butter (beginning with 1/2 cup; see be aware), sugar, milk (beginning with 1/2 cup), and sea salt in a high-speed blender (see be aware). Course of till very clean, scraping down the blender as wanted. If it’s not mixing effectively, add one other 2–3 tablespoons milk to help the pureeing. Style and add 1–2 extra tablespoons sugar if desired. Add the vanilla bean powder (if utilizing) and stir with a spatula. Switch to a container and refrigerate till prepared to make use of. Or, get a spoon and dig in! Makes 3-4 cups
Coconut Butter/ Cashew Butter Be aware: If utilizing coconut butter, you could need to begin with 1/2 cup, relying on the ability of your blender. When you begin with a full cup, it may be too sticky for the machine to puree. So start with 1/2 cup, then add 1/3 cup, after which the remainder if the pureeing goes effectively. A full cup will give a frosting that units a bit of higher. If utilizing uncooked cashew butter, you’ll NOT want a lot of the milk, possibly a few tablespoons. Use solely as a lot as must get the combination pureed. Cashew butter will set otherwise than the coconut butter, and an excessive amount of milk will give it a pudding-like texture (which is ok for a pudding, however not a frosting).
Sugar Be aware: Whereas coconut sugar or date sugar could also be preferable from a whole-foods perspective, an unrefined cane sugar works greatest for coloration on this recipe. When it’s a special day, simply go for it!
Blender Be aware: A high-speed blender makes a world of distinction with recipes like this. When you don’t have one, attempt pureeing the coconut butter with the candy potato in a meals processor to start, then switch to a blender to completely mix.