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Categories:
raisins all-purpose baking powder baking soda salt ground cinnamon ground nutmeg ground cloves vegetable oil brown sugar sugar almond milk lemon juice sweet potato candied ginger hazelnuts cream cheese nectar vanilla extract candied ginger hazelnuts
Viewed: 54 - Published at: 7 years agoIngredients
- 1/2 cup raisins
- 3 cups all-purpose flour
- 1 Tbs. baking powder
- 2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 18 tsp. ground cloves
- 3/4 cup vegetable oil
- 1/2 cup dark brown sugar
- 1/2 cup sugar
- 1 cup plain almond milk
- 2 Tbs. lemon juice
- 1 medium sweet potato, peeled and finely grated (3 cups)
- 1/2 cup finely chopped candied ginger
- 1/2 cup chopped toasted hazelnuts
- 1 8-oz. pkg. vegan cream cheese
- 1 Tbs. agave nectar
- 1/2 tsp. vanilla extract
- 1/2 cup finely chopped candied ginger
- 1/2 cup chopped toasted hazelnuts
Method
- To make Cake: Preheat oven to 350F.
- Coat 10-inch round cake pan with cooking spray.
- Place raisins in small bowl, and cover with boiling water.
- Let stand 10 minutes, then drain, and set aside.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in bowl.
- Whisk together oil, brown sugar, and sugar in separate bowl; whisk in almond milk and lemon juice.
- Stir flour mixture into oil mixture with spatula until thick batter forms.
- Fold in sweet potato, candied ginger, hazelnuts, and raisins.
- Pour batter into prepared pan, and bake 1 hour, or until toothpick inserted in center of Cake comes out clean.
- Cool pan 10 minutes on wire rack, then unmold Cake onto wire rack to cool completely.
- To make Topping: Whisk together cream cheese, agave nectar, and vanilla in bowl until smooth; spread over cooled Cake.
- Decorate top of Cake with candied ginger and hazelnuts.
