Sweet Potato Cake With Cashew Cream Cheese Frosting

• Cake
• 1 1/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice mix, or cinnamon powder
• 3/4 cup lightly packed brown sugar
• 1/3 cup neutral oil such as canola
• 1/2 cup sweet potato puree
• 2/3 cup almond milk, or any other non-dairy milk
• 1 teaspoon vanilla extract
• Cashew Cream Cheese Frosting
• 1 cup raw cashews, soaked for at least 4 hours
• 3 tablespoons sugar, honey, or maple syrup
• 1-3 tablespoons almond milk
• 1 teaspoon vanilla extract

1. Preheat the oven to 350F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, mix flour, baking powder, baking soda, salt, and spice mix together thoroughly until there is no lump. Set aside.
3. In a larger bowl, mix brown sugar and oil together until the sugar has almost melted and looks fluffy. Add in the sweet potato puree, non-dairy milk, and vanilla extract, and stir.
4. Fold in the dry ingredients into wet and mix until lumps are no longer visible.
5. Pour the cake batter into the baking pan.
6. Bake for 30 - 35 minutes (insert a toothpick in the center to check if the cake is done).
7. Once the pan is cool, take the cake out and chill until it is cool enough to put the frosting on. This is important as we don't want the frosting to be warm and melted.
8. For the frosting, add all of the ingredients in a high-speed blender and blend until smooth. Add more milk as needed, taste, and add more sweetener as desired.
9. Once the cake has cooled, spoon the frosting on top, spread, and decorate it with whatever nuts, seeds, dried fruits you have in your pantry.

cake, flour, baking powder, baking soda, salt, pumpkin pie spice, brown sugar, neutral oil, puree, almond milk, vanilla, cream cheese frosting, cashews, sugar, almond milk, vanilla

Taken from food52.com/recipes/80876-sweet-potato-cake-with-cashew-cream-cheese-frosting (may not work)