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My vegan vanilla candy potato cake is HERE!
For all who know and love my vegan chocolate candy 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?
It is.
And as a lot as I really like the chocolate candy potato cake, I believe this yellow candy potato cake is my favourite.
It was a “must-include” recipe once I wrote Dreena’s Form 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 Households.
Vanilla Candy Potato Cake: the recipe
After I created this recipe for DKK it was vital that the cake met just a few 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 straightforward 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 really 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 wished to supply as many nut-free choices in recipes as doable. I do know mothers who wrestle 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 assume the frosting for this cake is stellar with the coconut butter. And keep in mind, coconut butter is NOT coconut oil. It’s the complete coconut pureed into butter – similar to almonds to almond butter! Nonetheless, on this put up I provides you with the coconut-free possibility for the frosting. That approach, hopefully everybody has a cake to go well with their wants: nut-free or coconut-free!
In case you are 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 complete 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’ve gotten two choices. First, you need to use orange candy potatoes, if you happen to don’t thoughts the colour change. I do discover orange candy spuds have somewhat extra water content material (only a titch) than yellow, so perhaps 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, nonetheless, is that some batches discolor when cooking. You may get gray streaks within the spuds. Additionally, I discover these spuds have rather less moisture, so chances are you’ll 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 shade and likewise has a pronounced roasted/nutty taste. For one of the best impartial taste use uncooked cashew butter. Uncooked almond butter has a darker shade, and macadamia nut butter is somewhat unfastened. So simply go for the uncooked cashew butter. I really like Wilderness Poets however it’s also possible to discover some on amazon.com and amazon.ca.
Bake/roast. For finest 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 at some point, 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 may be magical.
Enable the candy potatoes to chill to a minimum of room temperature, or cook dinner upfront 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. 😬 Canine often love candy spud skins!
Sure. I really 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 an exquisite clean consistency.
I actually want 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 take pleasure in this Vanilla Candy Potato Cake, maybe as a lot (or extra!) than the chocolate candy potato cake.
Let me understand how you take pleasure in it – and which model of the candy potato frosting you determine to make.
x Dreena
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—perhaps 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
Components
- 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 contemporary 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
Directions
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Preheat the oven to 350. Flippantly 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 utterly clean. In a big bowl, mix the flour, sugar, baking powder, baking soda, and sea salt. Add the moist components to the dry (you should definitely scrape out all of the blended components with a silicone spatula). Combine till nicely included. Switch to the ready pans. Bake for 21–23 minutes, till the batter seems to be dry within the heart and is ready to the contact. Switch to a wire rack to chill utterly within the pans. Fastidiously invert the pans to take away the truffles and frost as desired. Makes 2 (9-inch) cake layers; serves 8
Video
Notes
Sugar Observe: Whereas I usually use coconut sugar as a dry sweetener in recipes, right here a lighter sugar is perfect for shade. Be at liberty to make use of coconut sugar, and even date sugar, if you happen to want.
Vanilla Candy Potato Frosting
When blended with coconut butter (or uncooked cashew butter) and some different components, cooked yellow candy potatoes rework right into a thick, creamy, and not-too-sweet frosting. It’s excellent on my Yellow Candy Potato Cake, and even by itself, if that’s the way you roll—I get it!
Components
- 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 (non-compulsory)
Directions
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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 nicely, 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
Notes
Coconut Butter/ Cashew Butter Observe: If utilizing coconut butter, chances are you’ll wish to begin with 1/2 cup, relying on the ability of your blender. For those who 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 remaining if the pureeing goes nicely. A full cup will give a frosting that units somewhat higher. If utilizing uncooked cashew butter, you’ll NOT want a lot of the milk, perhaps a few tablespoons. Use solely as a lot as have to get the combination pureed. Cashew butter will set in a different way 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 Observe: Whereas coconut sugar or date sugar could also be preferable from a whole-foods perspective, an unrefined cane sugar works finest for shade on this recipe. When it’s a special day, simply go for it!
Blender Observe: A high-speed blender makes a world of distinction with recipes like this. For those who don’t have one, strive pureeing the coconut butter with the candy potato in a meals processor to start, then switch to a blender to totally mix.
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