February is North Carolina Sweet Potato Month! To celebrate, the NC Sweet Potato Commission is hosting “Signature Sweets.” Over 50 chefs and artisans from NC will be featuring a special dish for the whole month of February using sweet potatoes grown in NC. Here is the finalized list of participants.
Located in downtown Raleigh, NC, the Fiction Kitchen is an outstanding restaurant serving vegetarian and vegan cuisine. In honor of NC Sweet Potato Month, the Fiction Kitchen has shared a recipe for Sweet Potato Cake with Chipotle-Vanilla Buttercream. The best part — the recipe is completely vegan!
Vegan Sweet Potato Cake with Chipotle-Vanilla Buttercream
Vegan Chipotle-Vanilla Buttercream
Ingredients
½ cup shortening
½ cup vegan margarine
3 ½ powdered sugar
1 tsp vanilla extract
2 ½ tsp chipotle paste
¼ cup non-dairy milk
Directions
In the bowl of a mixer (or handheld mixer), cream together shortening and margarine. Add 1 cup powdered sugar and vanilla extract. Continue adding powdered sugar, alternating with milk and mixing on low speed to incorporate. Add chipotle paste and increase speed to high. Beat until light and fluffy, adjusting consistency with more sugar or milk until spreadable but firm.
Vegan Sweet Potato Cake
Ingredients
1 cup sweet potato puree
1/3 cup veg/canola oil
1 cup granulated sugar
1/4 cup non-dairy milk
1 tsp vanilla extract
1 ¼ cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground white pepper
1/4 tsp ground chipotle pepper
1/4 tsp salt
1/8 tsp nutmeg
Directions
Preheat oven to 350. Combine sweet potato puree, oil, sugar, milk and vanilla in a large bowl. Whisk until smooth.
In a separate bowl, whisk together remaining ingredients.
Add dry ingredients to wet and stir gently until smooth. Do not over mix.
Pour batter into prepared pans*
Bake at 350 degrees F for 20-25 minutes until a paring knife inserted in the center comes out clean.
Note: this is a very moist cake and may require slightly longer baking time depending on oven and pan choice.
*lightly grease and flour (or line with parchment) two 9” cake pans