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Eggless Sweet potato cake

Written by on November 30, 2021

eggless sweet potato cake


  • 1 cup sweet potatoes mashed
  • 1/4 cup vegetable oil
  • 1/2 cup yoghurt
  • 1/2 cup water lukewarm
  • 1 tsp vinegar
  • 1/2 cup brown sugar (or powdered jaggery)
  • 1/2 cup sugar
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp ginger ground
  • 1 tsp cinnamon ground
  • 1/2 tsp nutmeg grated
  • 1 tsp baking powder
  • 1/2 tsp baking soda

for spiced glaze

  • 1/2 cup icing sugar
  • 1/8 tsp cinnamon powder
  • 1 tbsp milk


  • To get mashed sweet potatoes, boil/steam or pressure cook 3 medium-sized sweet potatoes until they are cooked. Once cool, discard peel and place flesh in a bowl and mash with a fork or run in a food processor to get a dry mash.
  • Preheat the oven at 180xb0C. Line a loaf tin with baking paper.
  • In a large bowl, place the oil and yoghurt. Whisk well to combine. Add the mashed sweet potato, lukewarm water, powdered jaggery (or brown sugar), regular sugar and whisk well until combined.
  • Sieve the flours, spice powders, baking powder and baking soda into a large bowl.
  • Add the dry ingredients in 2-3 batches into the wet ingredients in the bowl, and fold to combine well, and get a smooth batter.
  • Scrape out the batter into the prepared loaf tin. Smoothen out the top.
  • Bake in a preheated oven at 180xb0C for 40 minutes or until a tester comes out clean.
  • Allow the cake to rest in the pan for 5 minutes after which you can turn it over a wire rack to cool for 15 minutes before slicing.
  • To prepare glaze, combine icing sugar, cinnamon powder and milk to get a smooth pourable glaze. Using a spoon drizzle this glaze over the loaf.


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