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Vegan Baking Contest – First Place - Maple Bourbon Sweet Potato Cake

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This absolutely delicious and moist cake was made and created by Amirh Miles.

Maple Bourbon Sweet Potato Cake (Vegan)

by Amirh Miles • @amirhthebaker

Ingredients

For the Cake

  • 3½ cups all-purpose flour

  • 2 cups cane brown sugar

  • 2 teaspoons baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 tablespoon pumpkin pie spice

  • 1 pound sweet potato purée (about 2 cups)

  • 1 cup neutral oil (like canola, grapeseed, or vegetable oil)

  • ¼ cup + 1 tablespoon water

  • ¼ cup + 1 tablespoon maple syrup

For the Maple Frosting

  • ¼ cup plant-based cream cheese

  • ¼ cup plant-based butter

  • 2 cups powdered sugar

  • ¼ cup maple syrup

Instructions

For the Cake

  1. Preheat oven to 350°F. Line a sheet pan with parchment paper.

  2. In a large mixing bowl, whisk together the brown sugar, oil, sweet potato purée, water, and maple syrup until smooth and fully combined.

  3. In a separate bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice.

  4. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.

  5. Pour the batter into the prepared sheet pan and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.

  6. Let the cake cool completely in the pan before frosting.

For the Frosting

  1. In a stand mixer fitted with the paddle attachment, beat the room-temperature butter and cream cheese on medium speed for about 5 minutes, until creamy.

  2. Add the powdered sugar and maple syrup alternately: start with sugar, then maple, and repeat (sugar → maple → sugar → maple → sugar).

  3. Mix until smooth and fluffy.

To Finish

  • Once the cake is fully cooled, spread the maple frosting evenly on top.

  • Optional: garnish with a sprinkle of cinnamon or chopped pecans.