Vegan Spiced Sweet Potato Cake
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!
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!
Notes
*instruction in blog post