Master The Ultimate Vegan Sweet Potato Cake!

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.

2. Combine flour, sugar, cinnamon, baking powder, salt, and cloves in a bowl and mix well. Add cooled coffee, oil, and sweet potato puree; mix well. Pour batter evenly into the prepared baking pan.

3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove and allow to cool on a wire rack, about 30 minutes.

4. Stir together 1 cup confectioners’ sugar, 1 tablespoon orange juice, vanilla extract, and cinnamon in a bowl. Add more sugar or orange juice, if needed, to achieve your desired consistency. Drizzle icing over the top of the cooled cake.

Cook’s Notes:

Cooled espresso can be used instead of cooled coffee. Or, to make this cake appealing to everyone, you can use decaf coffee.

You can use pumpkin puree instead of sweet potato for a pumpkin version of this cake. Similarly, you can use 2 to 3 teaspoons of pumpkin pie spice instead of the cinnamon and cloves. This would also be great with a vegan cream cheese frosting!