Actually I was not going post this recipe, but when I saw my kids finishing all 12 cupcake in one night and considering they are seriously not sweet tooth, been change my mind. I like this cake actually, the texture are so moist for vegan cupcake. But when I mix with buttercream I think that they are taste better to devour alone without buttercream, but this is me, long way before, I also not fan of buttercream in normal cake.


My buttercream recipe were also unusual, and strangely, I love to eat this buttercream alone *sigh, so weird, to mix with cake it was bit too sweet, again it is just me, I am serious not sweet eater.

I hope you ready to open your mind and make an adventure baking this cake, maybe a bit odd, considering sweet potatoes are mostly used in savoury recipe, while I posted a lot of dessert with sweet potatoes ingredient. Back in Indonesia, because of naturally sweet taste, sweet potatoes are commonly are ingredient that being used as a dessert or sweetener substitute.

Here we go, come with me




  • 1 1/2 cups flour
  • 1/2  cups organic unrefined white sugar (used 3/4 cup if you fan of sweet)
  • 1/2 tsp sea salt or Himalayan salt
  • 1 tsp aluminum-free baking soda
  • 6 Tbs coconut oil, melted and cooled OR 1/3 cup unflavored vegetable oil
  • 1 tsp pure vanilla extract or 1 pod vanilla seed
  • 1 cups almond milk or plant based milk, but almond milk give a fragrance vanilla like, that enhance vanilla seed
  • 1 fresh squeeze lemon juice
  • 2/3 cup mashed regular orange sweet potatoes

How to:

  1. Preheat oven to 175 degree Celsius, prepare 12 holes pancake pan and line up cupcake case.
  2. In a large mixing bowl, combine flour, sugar, salt, baking soda stirring to mix well.
    Add melted and cooled coconut oil, vanilla, mashed sweet potatoes and almond milk. Stir well to combine.
  3. Add lemon juice, stirring well to make sure there are no lumps in the batter. The batter will foam up a bit as the baking soda reacts with the acid in the lemon juice.
  4. Pour batter into cupcake pans, 3/4 full of cupcake case and bake at 175 celsius degrees for about 18-20minutes or until a toothpick inserted in the center comes out clean.
  5. After toothpick comes out clean when inserted, cooling it down and ready to icing.


You can used your favourite buttercream recipe, but here is mine.

  • 1 cup vegan butter substitute (room temperature)
  • 3 cup icing sugar
  • 1 tbs lemon juice
  • pinch of salt

Mix all ingredient above together until fluffy, I think you can see that I used lemon juice, I used it to cut the sweetness from the sugar, the salt also used to balance the taste.


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