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Vegan Sweet Potato Cake

Vegan sweet potato cake perfect for a special occasion, spiced with cinnamon, fennel, pumpkin pie spice, and ground ginger.
Course Dessert
Cuisine Vegan
Diet Vegan
Prep Time 15 minutes
Baking Time 1 hour 45 minutes
Total Time 2 hours
Servings 15
Calories 407kcal

Equipment

  • Loaf/bundt/cupcake tin
  • Measuring cups or kitchen scales

Ingredients

Cake

  • ¾ cups sweet potato puree
  • 2 cups almond milk or other plant milk
  • 4.5 teaspoon orange juice
  • cup olive oil or other oil
  • 2 tablespoon vanilla extract
  • 1⅓ cups granulated sugar
  • cups all-purpose flour
  • 4.5 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 3 teaspoon cornstarch
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1.5 tablespoon pumpkin pie spice or mixed spice
  • 1.5 tablespoon ground ginger
  • 2 teaspoon fennel cut into very small pieces

Glaze

  • 1 cup golden syrup
  • 2 tablespoon orange juice
  • 2 tablespoon water
  • ½ tablespoon cornstarch dissolved in 2 tablespoon water
  • 1 teaspoon pumpkin pie spice or other spice of your choice (cinnamon, ginger, etc)
  • 1 teaspoon dairy-free butter optional

Greasing the pan

  • dairy-free butter & flour

Instructions

Cake

  • To a large bowl, add sweet potato puree, almond milk, orange juice, oil, vanilla sugar. Mix well.
  • In another bowl, whisk together flour, baking powder, baking soda, cornstarch, salt, and all the spices (pumpkin pie spice, cinnamon, ground ginger, fennel).
  • Combine your wet and dry mixtures. Scatter the dry mixture on top of your wet mixture. Stir until just combined (do not overmix).
  • If you’re using a bundt tin, grease it very well with plenty of butter. Use your fingers to spread the butter well, covering every single bit of the surface.
  • Then sprinkle a small handful of flour into the pan and shake it around the tin.
  • If you're using a loaf tin, line it with a sheet of baking paper.
  • Pour the batter into the pan.
  • Bake at 160°C/320°F (fan oven setting) for 1 hour 25 minutes (or 45 minutes if you're making a loaf cake).
  • In the meantime, make your glaze (instructions below).
  • When it's baked remove the cake from the oven and let cool.
  • Then add the glaze and decorate with toasted almonds.

Glaze

  • Add golden syrup, water and orange juice to a small saucepan.
  • Bring to simmer, then add in cornstarch dissolved in 2 tablespoon of water. This will help thicken the glaze.
  • Add in pumpkin pie spice (or other spices of your choice).
  • Simmer until it reaches a thick consistency (see photos/video for reference).
  • Once it's thickened and it's still hot, add butter. Stir until dissolved.

Video

Notes

While I do provide measurements in cups, I hugely recommend measuring everything out with kitchen scales. This is far more accurate.
Tip 1: If you’re a beginner or want the simplest version of this recipe I recommend baking it in a loaf tin.
Loaf tin - Simply divide the ingredients by 3. Or reduce the number of servings in the recipe card to 4 (the measurements will adjust automatically). Bake at 160°C/320°F for 45 minutes.
Tip 2: It's crucial that you grease and flour your tin well. 
Tip 3: It’s really important you don’t overmix the cake batter. Mix until just combined and then stop :)
Tip 4: If you notice the top of your cake is browning too quickly, cover it with a layer of aluminum foil and continue baking.
To store - Place the individual slices in an airtight container. Store at room temperature for up to 3 days.
To freeze - Freeze individual slices in the airtight container for up to 2 months.
 

Nutrition

Calories: 407kcal | Carbohydrates: 72g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 186mg | Potassium: 258mg | Fiber: 2g | Sugar: 37g | Vitamin A: 2704IU | Vitamin C: 5mg | Calcium: 116mg | Iron: 2mg