Categories: cakes & cupcakes afternoon tea coffee break autumn vegan This sweet potato bundt cake is your answer to a simple vegan bake that's perfect for Autumn. With fennel seeds, orange zest and Lyle's Golden Syrup it's packed with flavour. If you're short of a bundt tin though, have no fear, you can bake this recipe in a loaf or cupcake tin too! Check out the baker This recipe was created by vegan baker Tajda. You can find more of her delicious vegan bakes on her Instagram @myveganminimalist and her baking blog. Find more of her recipes here Ingredients Servings 12 For the sweet potato cake 350 g sweet potato puree 450 ml almond milk or other plant milk 3 tsp orange juice 170 ml olive oil or other oil 2 tbsp vanilla extract 270 g granulated sugar 560 g all-purpose flour 4,5 tsp baking powder 3 tsp cornstarch Pinch of salt 3 tsp ground cinnamon 3 tsp pumpkin pie spice or mixed spice 3 tsp ground ginger 2 tsp fennel cut into very small pieces For the glaze 230 ml Lyle's Golden Syrup 2 tbsp orange juice 2 tbsp water ½ tbsp cornstarch dissolved in 2 tbsp water 1 tsp pumpkin pie spice or other spice of your choice (cinnamon, ginger, etc) 1 tsp dairy-free butter optional Instructions How to make the sweet potato 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, cornstarch, salt, and all the spices (pumpkin pie spice, cinnamon, ground ginger, fennel). Combine your wet and dry mixtures. You can either slowly pour your wet mixture over your dry mixture or 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 (fan oven setting) for 1 hour 45 minutes (or 45 minutes if you're making a loaf cake). Remove from the oven and let cool. Then add the glaze and decorate with toasted almonds. How to make the glaze Add Lyle's Golden Syrup, water, and orange juice to a small saucepan. Bring to simmer, then add in cornstarch dissolved in 2 tbsp 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. Once it's thickened and it's still hot, add butter (if desired). Stir until dissolved.