This Vegan Spiced Sweet Potato Bundt Cake feels like I’m being hugged by fall and I love it. Made with nutritious ingredients, love, and an easy vegan cream cheese frosting, it’s sure to be a crowd pleaser for people who love spiced desserts! Plus, it’s filled with wholesome flours and is naturally gluten-free!
I love Fall because I feel like it gives me the excuse to just bake until I literally can’t anymore.
While my favorite things to bake are definitely anything banana or chocolate (usually both), I love a good old spiced cake.
I don’t get to bake them very often though because I’m the only one in the house who eats it, so when I do get to bake my spiced yummies, I definitely enjoy it.
I know this is a spiced sweet potato cake, but honestly you can’t even taste the sweet potato, we’re basically just using it for moisture. So, if you’re not a fan of sweet potato (weird), don’t worry about that part.
Main ingredients in this Spiced Sweet Potato Bundt Cake:
Sweet Potato Pureé: This is the base of the cake and really brings in a lot of moisture. I used canned sweet potato pureé, but if you can’t find that, canned butternut squash pureé or canned pumpkin puree would work too.
Almond Butter: The protein and the fat in the almond butter help everything bind together while adding a slight nutty-ness to the cake. I wouldn’t replace this with any other nut butter besides maybe cashew because that has a pretty mild flavor. You could also try replacing this with olive oil, I haven’t tried that though!
Non-Dairy Greek Yogurt: We want to use a higher protein yogurt because that helps keep in more moisture and fluffiness. Any higher protein yogurt would work! I use the Kite Hill one!
Oat Flour & Sorghum Flour: A lot of haven’t heard of sorghum flour – the only reason I know about it is because I saw it at my local Indian grocery store. It acts similar to whole wheat flour and gives the cake a nice density, while the Oat flour adds a nice crumb and airiness. If you don’t have sorghum flour, I would try subbing with buckwheat flour, brown rice flour, or whole wheat flour. You can easily make your own oat flour by blending up some rolled oats in a food processor!
Tapioca Starch: This helps make the cake fluffy! You can try substituting with half the amount of cornstarch
Vanilla Protein Powder: Honestly, I just use this for the vanilla flavor haha not really the protein. If you don’t have one (or don’t have a good tasting, sweet one) feel free to sub with 1 tbsp of oat flour and 1 tsp vanilla extract. You could also substitute with an equal amount of vanilla pudding mix!
Spices: The stars of the cake! I used a blend of cinnamon, nutmeg, allspice, ginger, cardamom, cream of tartar, and cloves. Feel free to adjust the spices to your liking!
Add ins: I love a good crunch in my spiced cake, so I added in some pumpkin seeds and pecans, but feel free to use whatever you have!
Main Ingredients in the Easy Cashew Cream Cheese Frosting:
Cashews: Cashews are really bland, and when you blend them, they turn out really creamy, so I love using them as a frosting base. Just be sure to soak your cashews in hot water for an hour or in room temperature water overnight.
Lemon Juice: This adds that tang to cream cheese frosting!
Milk: This thins out the frosting a little! Start out small, and gradually add more until you get the consistency you want!
How to Make the Spiced Sweet Potato Bundt Cake and Vegan Cream Cheese Frosting:
Prepare: Prepare the chia egg by combining 1 tbsp of chia seeds in 2.5 tbsp of water in a cup. Let it sit for 5 minutes, stir it, then let it sit for another 2-3 minutes. Preheat the oven to 350 F.
Combine wet ingredients: In a large bowl, combine the canned sweet potato puree, the chia egg, maple syrup or honey, almond butter, lemon juice, vanilla extract, milk, and Greek yogurt.
Add in dry ingredients: Add in the oat flour, sorghum flour, tapioca starch, vanilla protein powder. Stir and combine well.
Add in spices and add-ins: Add in all the spices and baking soda and powder and stir to combine well. Then, gently fold in your add ins.
Bake: Grease the Bundt pan with olive or coconut oil. Pour the batter in and cover the pan with foil. Bake the cake covered for 35 minutes and uncovered for 15 minutes.
Make Frosting: Add all the frosting ingredients to a high speed blender and blend until you get a smooth consistency that is as runny as you like! Make sure to start out add the milk slowly and a little at a time so that you don’t add too much!
Frost: Let the cake cool completely. Take a butter knife around the edges of the pan to loosen the cake from the pan. Then, over a platter, flip the bundt cake over and hit the bottom of it with the knife or your hand a few times to loosen it. Then spoon/drizzle the frosting over the cake and enjoy!
Why is this Spiced Sweet Potato Bundt Cake Balanced?
I usually don’t try to make my desserts “balanced” because it’s a dessert and I don’t really think about that for desserts. But, surprisingly, this one has a good balance of all the nutrients your body needs to thrive!
Protein: We’re actually getting a good amount of protein in this cake from the almond butter, Greek yogurt, oat and sorghum flour, and protein powder – surprising!
Carbs: Lots of energizing carbs in this cake from the sweet potato puree, honey/maple syrup, and the oat and sorghum flour!
Fat: Also lots of hearty-ness to the cake from the chia egg, almond butter, pumpkin seeds, pecans, and the cashew cream cheese frosting!
How to Store:
This cake lasts well covered with a plastic wrap at room temperature for about 2 days!
Vegan Spiced Sweet Potato Cake
Ingredients
Spiced Cake
- 1 can sweet potato purée
- 1 chia egg*
- ¼ cup maple syrup
- ⅓ cup almond butter
- ½ tsp lemon juice
- ½ tsp vanilla extract
- ⅓ cup coconut milk
- ½ cup non dairy greek yogurt
- ¾ cup + 1 tbsp oat flour
- 1 ½ cup sorghum flour plus another ½ -1 tbsp or so
- 1 tbsp tapioca starch
- 2 tbsp vanilla protein powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp allspice
- ½ tsp ginger
- ⅓ tsp ground cardamom optional
- ¼ tsp ground cloves optional
- ½ tsp cream of tartar optional
- ¼ tsp salt
- 2 tsp baking soda
- 1 tsp baking powder
- 3 tbsp pumpkin seeds
- ⅓ cup chopped pecans
Cashew Cream Cheese Frosting
- 2 cups raw cashews
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 3 tbsp maple syrup
- ¼ cup - 1/3 cup non-dairy milk of choice
Instructions
- Prepare the egg* and preheat the oven to 350 F.
- Mix the canned sweet potato puree, chia egg, honey/maple syrup, almond butter, lemon juice, milk, and Greek yogurt together in a large mixing bowl.
- Add in the Oat flour, sorghum flour, and vanilla protein powder. Combine well with the wet ingredients.
- Then, add in all the spices and baking soda and powder. Stir to combine well.
- Gently fold in the add ins.
- Generously grease a Bundt pan with olive or coconut oil. Pour the batter in the pan, and cover the pan with foil for 35 minutes, then bake uncovered for 15 minutes.
- While the cake is cooking, make the frosting. Blend all the frosting ingredients together in a high speed blender until you get a smooth consistency to your liking. Add in the milk a little at a time to make sure you don’t add too much!
- Store in the fridge until you’re ready to frost.
- Once the cake has completely cooled, take out your serving platter. Run a butter knife around the edges of the pan to separate the cake from the pan.
- Then, flip the Bundt pan over the platter and hit the bottom of the pan with your knife or hands a couple times until the cake comes out.
- Spoon/ drizzle the frosting over the cake and enjoy!
- Store covered at room temperature for 2 days!
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