▷ Holiday Sweet Potato Cake With Marshmallow Butter Cream Frosting ((Gluten-Free and Vegan)

Gluten-Free » Holiday Sweet Potato Cake With Marshmallow Butter Cream Frosting ((Gluten-Free and Vegan)

Indulge in this gluten-free and vegan holiday sweet potato cake topped with creamy marshmallow buttercream frosting. A festive delight for all!

Deliciously Festive Dessert for Everyone to Enjoy!

If you’re in search of a delightful holiday dessert that caters to various dietary preferences, consider trying a gluten-free and vegan Sweet Potato Cake with Marshmallow Buttercream Frosting. This cake beautifully captures the essence of the traditional holiday sweet potato casserole topped with marshmallows, making it a festive addition to any gathering. Moist, flavorful, and infused with warm spices, this cake is sure to please both vegans and non-vegans alike.

The highlight of this recipe is the rich, creamy marshmallow frosting, which is entirely plant-based. This not only enhances the cake’s taste but also adds a layer of indulgence that complements the sweet potato base perfectly. Whether you are hosting a holiday dinner or simply bringing a dessert to share, this Sweet Potato Cake is designed to impress and satisfy everyone’s sweet tooth.

Indulge in the Festive Flavors: A Decadent Delight for Every Palate!

If you’re a fan of the classic sweet potato and marshmallow topping casserole then you might like this cake it incorporates baked sweet potatoes and it can be topped with a pre-made marshmallow cream or the Marshmallow buttercream frosting featured in this video and as always on this channel the recipe is gluten-free and.

vegan start by baking two mediumsized sweet potatoes in a 350° oven for about 1 hour or until soft alternatively you can microwave them allow the sweet potatoes to cool and then scoop out 1 and 1/2 cups of the flesh and set aside for the cake you’ll need the following additional ingredients 3 cups.

Of gluten-free all-purpose baking flour that contains xanthum gum 1 cup of cane sugar 1 cup of light brown sugar 1/2 cup of vegan sour cream 1/2 cup of vegan milk 1 cup of melted vegan butter we used Earth Balance since it’s good for bacon 3 tbspoon of Bob’s Redmill egg replacer mix with 6 tbspoon of Water 2 tpoon of baking powder 1 tpoon of baking.

Soda 2 tpoon of cinnamon 1/8 teaspoon of ground cloves 1/2 teaspoon of ground ginger 1/4 teaspoon of all spice a pinch of kosher salt and 1 tasp spoon of vanilla extract place the 1 and 1/2 cups of sweet potato 1/2 cup of vegan milk and 1/2 cup of vegan sour cream in a food processor or blender and blend until you.

Have a smooth puree mix together the spices bacon powder baking soda salt and gluten-free flour in a bowl pour the sweet potato puree into a mix andow and add the melted vegan butter brown and Cane sugars egg replacer and water mixture and the.

Vanilla mix all to combine when you have a puree add the flour mixture in two parts and mix after each addition just enough to combine the wet and dry ingredients pour the batter into a buttered 9 by 13in baking pan smooth the top of the batter with a wet spatula or spoon place the baking pan into a.

Preheated 350° oven and bake the cake for 30 minutes or until an inserted toothpick comes out clean allow the cake to rest for at least an hour to cool before deciding how to top it you have a few options you could simply dust it with powdered sugar you could try topping it with store-bought vegan marshmallow cream and toasted pecans or.

You can opt for the rich marshmallow buttercream frosting and toasted peans that we’ll cover in the next part of this video to make the marshmallow buttercream you’ll first need to make marshmallow cream if you already have four cups of pre-made vegan marshmallow cream skip these ingredients for this.

You’ll need 1 10 oz bag of vegan marshmallows one can of chickpea liquid 1/4 cup of powdered sugar and 1/4 teaspoon of cream of tartar the remain M ingredients you’ll need for the buttercream frosting are one full cup of vegan butter 4 cups of powdered sugar 1/3 cup of vegan heavy cream 1 teaspoon of vanilla and a pinch of kosher.

salt to make marshmallow cream start by draining the chickpeas and place the liquid in a mixing bowl add 1 qu teaspoon of cream of tartar and whip until you have stiff peaks place the vegan marshmallows in a microwavable bowl with 2 tablespoons of water and microwave in 20 second.

Intervals stir the marshmallows and continue to heat until fully melted add the melted marshmallows to the mering along with 1/4 cup of powdered sugar mix all to combine set aside the marshmallow cream in a separate Bowl so that you can prepare the buttercream using the mixing bowl add add the 1 cup of vegan butter.

To The Mixing Bowl along with one teaspoon of vanilla extract a pinch of kosher salt and one3 cup of vegan heavy cream mix these ingredients together then add four cups of the marshmallow cream gently mix the butter mixture and the marshmallow cream together add four cups of powdered sugar and mix to combine this frosting should not be.

Placed on a warm cake and it’s best to let it firm in the refrigerator for at least 1 hour hour before frosting the cake while the cake is Cooling and the frosting is firming up in the fridge toast one cup of pean pieces in a 350° oven on a baking tray for about 5 minutes ice the sweet potato cake with the marshmallow frosting W before.

Serving and top with the toasted peons any leftover should be stored in the fridge to keep the frosting from melting we hope this sweet potato cake with marshmallow frosting brightens your holidays if you enjoyed this video we’d love you to hit that like button leave us a comment and subscribe to our channel so we can bring you more.

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