Hey folks,

Welcome to Whatever Wednesday! It's the day before Thanksgiving and I'm sure some of you are doing your last bit of food shopping or starting the preparations for tomorrow.  JJ is in the kitchen as we speak going to work on his delicious greens!!  I found another mouth watering dessert recipe to share in the event you're still scratching your head trying to come up with some different options.  Vegnews serves up this outstanding sounding recipe to give a whirl!  I LOVE sweet potatoes and what better use could there be than this cake! 


Makes two 8-inch cake layers


3 cups whole-wheat pastry flour

1-1/4 cups unbleached cane sugar

1 tablespoon baking soda

2 teaspoons cinnamon

1-1/2 teaspoons ground ginger

3/4 teaspoon freshly ground nutmeg

1/2 teaspoon sea salt

1 (15-ounce) can sweet potato purée

1 cup water

1/4 cup safflower oil

2 tablespoons apple cider vinegar

2 teaspoons vanilla


2/3 cup margarine

4 cups powdered sugar

1/4 cup almond milk

2 teaspoons vanilla

1/2 cup shredded unsweetened coconut, toasted and divided

1/2 cup chopped pecans, toasted and divided


Preheat oven to 350 degrees. Lightly grease two 8-inch cake pans. For the batter, in a large bowl whisk together pastry flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt. Add sweet potato purée, water, oil, vinegar, and vanilla and whisk well to form a smooth batter.

Evenly divide cake batter between prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool for 15 minutes in pans. Transfer to a wire rack, let cool 10 minutes, remove from cake pans, and allow to cool completely before frosting.

For the frosting, in a large bowl beat margarine with an electric mixer for 30 seconds. With beaters going, slowly add powdered sugar, almond milk, and vanilla, and beat for 2 to 3 minutes or until light and fluffy. Scrape down the sides of the bowl and beat an additional 30 seconds. For the filling transfer one-third of the frosting to a small bowl, add 1/4 cup each toasted coconut and pecans, and stir well to combine.

To assemble cake, place one cake layer on serving platter. Spread the filling evenly on first layer. Place remaining cake layer on top. Frost the sides and top of the layer cake with frosting, as desired, and then sprinkle the remaining toasted coconut and pecans over the top.