VEGAN SWEET POTATO SPICE CAKE

Vegan Sweet Potato Spice Cake image

Provided by Thomasa Moore

Categories Cakes

Time 2h10m

Number Of Ingredients 21

1/2 lb (or 2 sticks) earth balance margarine, plus 1 tsp.
1 c packed light brown sugar
1 c turbinado sugar
2 c mashed cooked sweet potatoes (about 2 lbs. raw sweet potatoes)
6 tsp ener-g egg replacer
8 Tbsp warm water
3 c all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp allspice, ground
1/4 tsp grated or ground nutmeg
1 c chopped toasted walnuts (optional)
1/2 c orange juice
1 tsp pure vanilla extract
ORANGE GLAZE INGREDIENTS
1 1/2 c confectioners' sugar
2 Tbsp orange juice (or slightly more as needed)
1 tsp grated orange zest (optional)

Steps:

1. Preheat oven to 325 degrees F. Butter a 12 cup bundt pan with 1 teaspoon margarine and set aside.
2. In a small bowl mix together the 6 teaspoons of Ener-G egg replacer with the 8 tablespoons warm water, stir to combine ingredients and set aside.
3. Into a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, nutmeg. Set aside.
4. In a large bowl using an electric mixer; cream the margarine, brown sugar and sugar. Add the sweet potatoes and beat until light and fluffy. Stir together the Ener-G and warm water then add to ingredients in mixing bowl, mixing well.
5. Add flour and 1/2 cup orange juice to batter: 1 cup flour then 1/4 cup orange juice, beginning and ending with the flour. Stir in vanilla (and nuts if using). Pour batter into prepared bundt pan and bake approximately 1 hr and 10 minutes or until a tester inserted into the center of the cake comes out clean. Remove from the oven and let cool for 10 minutes in the pan.
6. While the cake is resting in the pan; in a medium bowl combine the confectioners' sugar, 2 tablespoons orange juice and orange zest. Stir well to combine and make a tight glaze, adding more orange juice 1/2 teaspoon at a time to achieve a pourable consistency.
7. Turn out cake onto a plate. While cake is still warm, drizzle orange-sugar glaze to evenly coat the cake. Cool completely before serving.