Vegan Christmas Sweet Potato Cake with Coconut Icing by @le.renard.et.les.raisins

1h15

10 servings

🥣

120 g

Plain soy yogurt

🫗

120 ml

Neutral oil

🍬

100 g

Sugar

🌾

220 g

Flour

🍯

1 tsp

Molasses

🥔

250 g

Sweet potato

🥛

30 ml

Plant-based milk

🫚

1.5 tsp

Ground ginger

🫙

9 g

Baking powder

🫙

2 g

Baking soda

🧂

1 pinch

Salt

🥥

80 g

Coconut cream

🥥

35 g

Coconut yogurt

🍦

1 tsp

Vanilla paste

  1. Peel
    • Sweet potato

    Peel and cut the sweet potato into cubes.

  2. Add
    • Sweet potato

    In a small saucepan over high heat, add boiling water from the kettle and the sweet potato cubes, cover and bring to a boil, then cook for 10 min or until the sweet potato cubes are tender.

  3. Drain
    • Sweet potato

    Drain the sweet potato.

  4. Combine
    • Plain soy yogurt
    • Neutral oil
    • Sugar

    In a mixing bowl, combine the soy yogurt, oil, molasses and sugar, whisking together.

  5. Mash
    • Sweet potato
    • Plant-based milk

    Mash the sweet potato into a puree, then add it to the bowl with the plant-based milk and mix.

  6. Add
    • Flour
    • Ground ginger
    • Salt

    Add all the sifted dry ingredients: the flour, baking soda, baking powder, salt and ginger.

  7. Preheat

    Preheat the oven to 180°C.

  8. Line
    • Neutral oil

    Line a cake tin with parchment paper, or grease it with oil, and pour in the batter.

  9. Bake

    Bake for 45 to 50 min.

  10. Cool

    Check with the blade of a knife that the cake is fully cooked in the center before removing it from the oven and letting it cool completely before unmolding.

  11. Mix
    • Coconut cream
    • Coconut yogurt
    • Vanilla paste

    For the icing, mix all the ingredients in a bowl until smooth with no lumps, taking the can of coconut milk out of the refrigerator 10 min beforehand.

  12. Spread

    Spread the icing on the cake and decorate.

Vegan Christmas Sweet Potato Cake with Coconut Icing by @le.renard.et.les.raisins

1h15

10 servings

🥣

120 g

Plain soy yogurt

🫗

120 ml

Neutral oil

🍬

100 g

Sugar

🌾

220 g

Flour

🍯

1 tsp

Molasses

🥔

250 g

Sweet potato

🥛

30 ml

Plant-based milk

🫚

1.5 tsp

Ground ginger

🫙

9 g

Baking powder

🫙

2 g

Baking soda

🧂

1 pinch

Salt

🥥

80 g

Coconut cream

🥥

35 g

Coconut yogurt

🍦

1 tsp

Vanilla paste

Preparation Steps

  1. Step 1/12

    Peel and cut the sweet potato into cubes.

    🥔Sweet potato
    🔪Peeler
    🔪Knife

  2. Step 2/12

    In a small saucepan over high heat, add boiling water from the kettle and the sweet potato cubes, cover and bring to a boil, then cook for 10 min or until the sweet potato cubes are tender.

    🥔Sweet potato
    🍲Saucepan

  3. Step 3/12

    Drain the sweet potato.

    🥔Sweet potato
    🧺Colander

  4. Step 4/12

    In a mixing bowl, combine the soy yogurt, oil, molasses and sugar, whisking together.

    🥣Plain soy yogurt
    🫗Neutral oil
    🍯Molasses
    🍬Sugar
    🥣Mixing bowl
    🥄Whisk

  5. Step 5/12

    Mash the sweet potato into a puree, then add it to the bowl with the plant-based milk and mix.

    🥔Sweet potato
    🥛Plant-based milk
    🥣Mixing bowl
    🥄Spatula

  6. Step 6/12

    Add all the sifted dry ingredients: the flour, baking soda, baking powder, salt and ginger.

    🌾Flour
    🫙Baking soda
    🫙Baking powder
    🧂Salt
    🫚Ground ginger
    🧺Sieve

  7. Step 7/12

    Preheat the oven to 180°C.

  8. Step 8/12

    Line a cake tin with parchment paper, or grease it with oil, and pour in the batter.

    🍰Cake tin
    📜Parchment paper

  9. Step 9/12

    Bake for 45 to 50 min.

    🍰Cake tin

  10. Step 10/12

    Check with the blade of a knife that the cake is fully cooked in the center before removing it from the oven and letting it cool completely before unmolding.

    🔪Knife

  11. Step 11/12

    For the icing, mix all the ingredients in a bowl until smooth with no lumps, taking the can of coconut milk out of the refrigerator 10 min beforehand.

    🥥Coconut cream
    🥥Coconut yogurt
    🍦Vanilla paste
    🥣Mixing bowl

  12. Step 12/12

    Spread the icing on the cake and decorate.

    🥄Spatula

Composition

Ingredients

Types

Dairy Alternative, Oil, Sweetener, Grains, Vegetables, Spices, Leavening Agent

Ingredients

Plain soy yogurt, Neutral oil, Sugar, Flour, Molasses, Sweet potato, Plant-based milk, Ground ginger, Baking powder, Baking soda, Salt, Coconut cream, Coconut yogurt, Vanilla paste

Notes

Molasses (heaped, optional), Plant-based milk (any plant milk of choice), Coconut cream (for the icing, hardened solid part from a can of coconut milk refrigerated overnight), Vanilla paste (for the icing, or seeds of 1/2 vanilla pod)

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Halal, Dairy-Free

Calories

270 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 38g, Fat: 12g, Fiber: 2g, Sugars: 16g

Nutritional Information

Minerals

Sodium: 160mg, Potassium: 180mg, Iron: 1mg, Calcium: 40mg

Vitamins

Vitamin A: 400µg, Vitamin B6: 0.1mg, Vitamin E: 1.5mg

Preparation

Time Information

Preparation

25 minutes

Cooking

50 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Peeler, Knife, Saucepan, Colander, Mixing bowl, Whisk, Sieve, Cake tin, Parchment paper, Spatula

Appliances

Kettle, Oven

Type

Type

Type Of Dish

Dessert

Occasions

Christmas, Réveillon

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Moist, Soft, Creamy

Flavors

Sweet, Spiced, Ginger, Vanilla, Coconut

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (in an airtight container,once fully cooled and iced), room temperature : 1-2 days (before icing, covered, away from heat and sunlight), freezer : up to 2 months (unfrosted cake only, wrapped tightly in plastic wrap and foil)