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!
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.
Ingredients – 14 items
For the sweet potato cake
Almond milk or other plant milk
or other oil
Tate & Lyle Granulated Sugar
All purpose flour
Pinch fine table salt
Pumpkin pie spice
or mixed spice
Cut into very small pieces
For the glaze
Lyle’s Golden Syrup
dissolved in 2 tbsp water
Pumpkin pie spice
or other spice of your choice (cinnamon, ginger, etc)
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