Sweet Potato Baby Cake

• 份量: 8 servings
• 活動時間: 10 minutes
• 總時間: 28 minutes

食材

1 cup mashed sweet potato puree

½ cup vegetable oil

¼ cup maple syrup

1 egg (lightly beaten)

1 teaspoon vanilla extract

1 cup all-purpose flour (or whole wheat pastry flour)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon salt

8 ounces cream cheese (softened at room temperature for at least an hour—it should be soft when you poke it with your finger)

2 tablespoons maple syrup

½ teaspoon vanilla extract

步驟

To make the cake:

Preheat the oven to 350 degrees F and grease two cake pans and line with a round of parchment paper cut to fit the inside of each pan. (Use the pan to trace the pan onto the paper, then cut out just inside the line.) Coat the top of the paper with nonstick spray, too.

Whisk together the sweet potato, oil, maple syrup, egg, and vanilla in a large bowl.

Stir in the flour, baking powder, baking soda, cinnamon and salt to just combine.

Divide the batter among the prepared pans, using about a heaping cup in each. Smooth to spread the batter evenly.

Bake for 18-20 minutes or until a cake tester inserted into the center comes out clean.

Transfer to a wire rack to cool for 5 minutes, then gently invert onto a wire rack to remove from pans and cool completely.

To make the frosting:

Add the cream cheese to a medium bowl with maple syrup and vanilla extract. Mix together with a whisk until fluffy. (If this is hard to do due to the temperature of your cream cheese, you can use an electric handheld mixer.)

To assemble the cake:

Place one cake on a cake stand or plate.

Spread about half of the frosting on top of one cake, add the second cake, then top with the remaining frosting, spreading smooth.

Add sprinkles if desired.

營養

• 卡路里: 226 kcal
• 總脂肪: 14 g
• 飽和脂肪: 11 g
• 不飽和脂肪: 3 g
• 反式脂肪: 1 g
• 膽固醇: 20 mg
• 鈉: 212 mg
• 總碳水化合物: 22 g
• 膳食纖維: 1 g
• 總糖: 7 g
• 蛋白質: 3 g