Vegan Sweet Potato Maple Bourbon Cake
The perfect dessert for your vegan holiday meal! Sweet potatoes, maple syrup, bourbon and pecans!
Ingredients
- 1 C. Brown sugar
- 1/3 C. Vegan butter, I used Earth Balance, room temperature
- 1/2 C. Maple syrup
- 1 1/2 C. Sweet potato, cooked
- 2 tsp. Vanilla
- 2 3/4 C. All purpose flour
- 1 Tbsp. Baking powder
- 1 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1/4 tsp. Cloves
- 1 tsp. Salt
- 3/4 C. Almond milk or other non dairy milk
- 1/3 C. Bourbon
- 3/4 C. Pecans, chopped, divided
Instructions
- Preheat oven to 325 degrees.
- In a large mixing bowl, using a hand mixer or stand mixer, whip together the brown sugar and vegan butter until fully combined and fluffy.
- Now add the maple syrup, sweet potato and vanilla. Continue to whip until fully combined and there are no chunks of sweet potato in the mixture. Set aside.
- In a medium sized mixing bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves and salt.
- Now add the dry mixture to the wet a little at a time, alternating with the almond milk. Using your mixer on low to combine. Once all of the almond milk is added, add the bourbon.
- When all of the dry mixture and the almond milk and bourbon have been added, make sure everything thing is fully combined. Then fold in 1/2 cup of the pecans.
- Now spray a bundt pan with non stick spray( or whatever pan you plan to use) then sprinkle the remaining 1/4 Cup of pecans on the bottom. Pour the batter on top and smooth out.
- Bake at 325 degrees for 50-60 minutes or until a toothpick comes out clean. Let cool, invert onto serving plate. Top with more maple syrup or a vanilla glaze. Or just vegan whipped cream!
Notes
I like to spray my bundt pans with non stick spray and then sprinkle them with flour and coat the bottom and sides pouring out the excess. It makes the cake come out of the pan perfect every time!
If you don't want to use bourbon, I would suggest apple juice or apple cider.
The pecans are optional, but they taste amazing!