Travis loves a good sweet dessert and he really loves cranberries, so this cranberry-vanilla layer cake is right up his alley! It’s a bright, cozy, holiday‑worthy dessert that looks fancy but is secretly very doable. This vegan cake combines a thin vanilla oat cake, fluffy cashew vanilla cream, and a vibrant cranberry–sweet potato mousse, all layered into a beautiful spiral that slices clean and makes people say “wait…this is plant‑based?”
This recipe was born out of a tiramisu idea that pivoted at exactly the right moment. If you’ve ever baked a cake a little thinner than planned and thought, maybe this could be a layer, congratulations — your instincts are correct.
I have been thrilled to learn all the ways I can use sweet potato and this cranberry mousse made out of sweet potatoes is to die for!
Why You’ll Love This Recipe
- Naturally sweetened with maple syrup
- Whole‑grain, oil‑free, and vegan
- Make‑ahead friendly (actually better the next day)
- Bright + cozy flavors: cranberry, orange, vanilla, and sweet potato
This is the kind of dessert that works just as well for a holiday table as it does sliced casually with coffee the next day.
Pro Tip!
- Keep fillings thin for easy layering
- If the cake cracks slightly, frosting covers everything
- Taste and adjust acidity — citrus and salt matter more than extra sweetener
Cost and Nutritional Comparison
- This homemade cake costs roughly $2 a slice, mainly because cashews can be a bit pricey. But a store bought version runs nearly $8 a slice.
- And for nutrition, you’re saving roughly 100 calories a slice by making it yourself. With the sweet potatoes and cashews, you’re also getting tons of beta carotene, Vitamin A and believe it or not, protein without all the sugar and saturated fats of the store bought version.
This version is better for your pocket book and you’ll feel great knowing you won’t have a sugar crash.
Final Thoughts 🌻
This cake is proof that plant‑based desserts can be cozy, beautiful, and celebratory without being complicated. It’s flexible, forgiving, and absolutely worthy of a centerpiece moment — whether that’s a holiday table or a quiet afternoon slice.
If you make it, slice it thick and enjoy every layer.
Cranberry Vanilla Sweet Potato Layer Cake
Ingredients
Method
- Add cashews to a food processor and process until smooth.
- Add maple syrup, lemon juice, vanilla, and salt.
- Process 2–3 minutes, scraping down often, until smooth and fluffy.
- Adjust thickness with plant milk 1 Tbsp at a time — spreadable, not runny.
- Refrigerate until ready to use.
- Simmer cranberries with 2 Tbsp water for 5–7 minutes until burst and softened. Cool slightly.
- In a food processor, grind cashews until very fine.
- Add sweet potato and process until smooth.
- Add cranberries and remaining ingredients.
- Process until thick, silky, and spreadable, adding milk gradually to thin.
- Taste and add more maple syrup to taste.
- Chill briefly if needed to thicken.
- Preheat oven to 350°F. Line a rimmed sheet pan with parchment.
- Mix dry ingredients. Mix wet ingredients. Then pour wet ingredients into dry ingredients.
- Mix until just mixed.
- Spread batter evenly into a thin layer in 9×9 inch pans.
- Bake 20–25 minutes, until just set and springy.
- Turn off oven and let cakes sit for another 10 minutes. Then cool completely.
- You can assemble this in one of the 9×9 pans or out of them on a pastry pan.
- Put one cake layer in the pan or on a pastry pan and lightly brush with orange juice.
- Spread a thin, even layer of vanilla cashew cream over the cake, leaving a ½‑inch border on one short end.
- Spread a thin layer of cranberry mousse on top.
- Repeat layers until all ingredients are used.
- Chill 1–2 hours to set (overnight is best)
- Optional: frost the outside with remaining vanilla cream.