Made this for a Thanksgiving potluck, most popular dessert that evening … with toasted coconut and pecans. What potluck dish are you famous for?
Recipe from VegNews magazine. Makes two 8-inch cake layers
3c whole-wheat pastry flour
1-1/4c unbleached cane sugar
1T baking soda
1-1/2t ground ginger
3/4t freshly ground nutmeg
1/2t sea salt
1 15-oz can sweet potato purée
1/4c safflower oil
2T apple cider vinegar
- Preheat oven to 350 degrees. Lightly grease two 8-inch cake pans. (I used one large Bundt pan instead.) For the batter, in a large bowl whisk together pastry flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt. Add sweet potato purée, water, oil, vinegar, and vanilla and whisk well to form a smooth batter.
- Evenly divide cake batter between prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool for 15 minutes in pans. Transfer to a wire rack, let cool 10 minutes, remove from cake pans, and allow to cool completely before frosting.
- For the frosting, in a large bowl beat margarine with an electric mixer for 30 seconds. With beaters going, slowly add powdered sugar, almond milk, and vanilla, and beat for 2 to 3 minutes or until light and fluffy. Scrape down the sides of the bowl and beat an additional 30 seconds. For the filling transfer one-third of the frosting to a small bowl, add 1/4 cup each toasted coconut and pecans, and stir well to combine.
- To assemble cake, place one cake layer on serving platter. Spread the filling evenly on first layer. Place remaining cake layer on top. Frost the sides and top of the layer cake with frosting, as desired, and then sprinkle the remaining toasted coconut and pecans over the top.