Ingredients
- 1 cup, cooked and mashed Sweet Potato
- 1 cup Mango Puree
- 2 cups Granulated Sugar
- 1 cup, neutraul Oil
- 4 large, at room temperature Eggs
- 2.75 cups All-Purpose Flour
- 2 teaspoons Ground Cinnamon
- 2 teaspoons Ground Ginger
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Buttercream Frosting
- 0.75 cup, softened at room temperature Butter (I use vegan butter)
- 2 cups Powdered Sugar
- 0.25 cup Honey
Directions
A sweet, warm and cozy sweet potato mango spice cake will make you smile.
I love an easy and spiced cake recipe that bakes up in a tin and can be easily sliced into.
This cake recipe is perfectly spiced, moist and has a slight tropical vibe with the mango puree.
Using cooked, cooled and mashed sweet potato gives this cake a nice dark color but also adds sweetness and the perfect crumb that is anything but dry.
To elevate the flavors, I like using mango puree. It pairs perfectly with the sweet potato and the ground cinnamon and ginger.
You can make your own homemade puree or use store-bought.
To make a homemade fruit puree, the fruit is mashed and/or blended then cooked down to evaporate excess water and intensify the flavor.
It’s a bit of a tedious process but allows you to use any kind of fruit you like!
If mango is not your thing, orange, persimmon, or peach would also work well in this recipe.
Just like most baking recipes, you will mix the dry and wet ingredients separately then combine them to make the batter.
I love baking my cakes in a non-stick square tin form with parchment paper for easy removal.
For decoration and extra flavor, I like adding a buttercream frosting and a bit more of the fruit puree.
Please leave your review for this sweet potato mango spice cake below.
For other comments or questions, please send me a direct message via Instagram.
Steps
1 Done | Make Cake BatterPreheat the oven to 325°F. Lightly grease and line a baking pan with parchment paper. In a large bowl, whisk together all-purpose flour, ground cinnamon, ground ginger, baking soda, and salt. Set aside. To a second bowl, add the cooked, cooled and mashed sweet potato, mango puree, sugar, and oil. Whisk with an electric mixer on low speed until incorporated. Add the eggs and whisk again until combined. Add the dry ingredients to the wet and mix using a spatula until all dry bits have been mixed in and absorbed. Pour the cake batter into the prepared baking pan and smooth out the top. |
2 Done | BakeBake the cake at 325°F for 50-60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the baking pan for at least 20 minutes before removing. |
3 Done | Make Buttercream FrostingUsing electric whisk, beat together the softened butter for a few minutes until light and fluffy. Mix in sifted powdered sugar a little bit at a time until fully combined. Lastly, mix in honey until combined. |
4 Done | Frost The Cake and ServeTop the cake with buttercream frosting and drizzle with more mango puree, if desired. |
