FLOUR MEASUREMENT: If measured by scooping, the flour is approximately 2 cups. If you measure by spoon-and-level method, the flour is approximately 2 and 1/2 cups. For best results, measure by weight.
AQUAFABA: Aquafaba is bean cooking liquid. For this recipe, use the liquid from a (preferably BPA-free) can of chickpeas or white beans. If using homemade cooked beans, be sure to use the cooking liquid, NOT the soaking liquid, and if needed, reduce it on the stove until the consistency is slightly viscous.
NON-DAIRY YOGURT: Some people have trouble finding good non-dairy yogurt in their area. If this applies to you, just omit it and add another 2 teaspoons of lemon juice, plus a splash of non-dairy milk as needed to blend.
FLAT CAKE LAYERS: This cake doesn't tend to puff up a lot, so the layers should be even enough already to frost easily. If for some reason this isn't the case, use a very sharp knife to slice off and excess domed areas. You can then hide those extra cake pieces for yourself and snack on them later :)
NUTRITION: Nutrition facts include the frosting but not extra chopped walnuts for topping.
Sweet Potato Cake with Toasted Walnut Frosting originally printed from https://yupitsvegan.com/vegan-sweet-potato-cake/ April 9, 2017