Description
A moist vegan cake with an amazing cashew cream cheese frosting
Ingredients
Scale
- 1 cup raw cashews
- 1 cup flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 teaspoons Penzy’s Baking Spice
- 1/4 teaspoon salt
- 1 cup sweet potato purée (you can bake and purée your own, I had a can from Sprout’s)
- 1/2 almond milk
- 1/4 cup oil
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- 4 cups powdered sugar
- Almond milk, approximately, 1/4 cup
Instructions
- Soak the cashews in water for 6 hours or overnight, drain
- Preheat oven to 350
- Spray or line 12 muffin cups
- Add the flour, sugar, baking powder, baking soda, spices, and salt to a bowl, whisk together until uniformly combined
- In another bowl, combine the sweet potato, milk, oil, and vanilla
- Combine the wet and dry ingredients, stirring just until incorporated
- Spoon the batter into the prepared muffin cups
- Bake for 18 – 20 minutes or until the tops spring back when lightly touched (if you’re not using paper liners, you should see the cake just begin to pull away from the pan)
- Cool before frosting
- In a blender or a food processor, process the cashews with the vanilla and lemon juice, scraping down the sides
- Blend in the powdered sugar and enough almond milk to achieve desired consistency