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Vegan Sweet Potato Bundt Cake

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Prep

30 mins

Bake

45-50 mins

Serves

10+

Difficulty

Medium

About

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!

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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How to make the sweet potato cake

Step 1

To a large bowl, add sweet potato puree, almond milk, orange juice, oil, vanilla & sugar. Mix well.

Step 2

In another bowl, whisk together flour, baking powder, cornstarch, salt, and all the spices (pumpkin pie spice, cinnamon, ground ginger, fennel).

Step 3

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).

Step 4

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.

Step 5

Then sprinkle a small handful of flour into the pan and shake it around the tin.

Step 6

If you're using a loaf tin, line it with a sheet of baking paper.

Step 7

Pour the batter into the pan.

Step 8

Bake at 160°C (fan oven setting) for 1 hour 45 minutes (or 45 minutes if you're making a loaf cake).

Step 9

Remove from the oven and let cool.

Step 10

Then add the glaze and decorate with toasted almonds.

How to make the glaze

Step 1

Add Lyle's Golden Syrup, water, and orange juice to a small saucepan.

Step 2

Bring to simmer, then add in cornstarch dissolved in 2 tbsp of water. This will help thicken the glaze.

Step 3

Add in pumpkin pie spice (or other spices of your choice).

Step 4

Simmer until it reaches a thick consistency.

Step 5

Once it's thickened and it's still hot, add butter (if desired). Stir until dissolved.

Ingredients

Serving

1

For the sweet potato cake

Sweet potatoes

puree

350 g
Almond-milk

Almond milk or other plant milk

450 ml
Orange-juice

Orange juice

3 tsp
Olive-oil

Olive oil

or other oil

170 ml
Vanilla

Vanilla Extract

2 tbsp
Granulated Sugar

Tate & Lyle Granulated Sugar

270 g
Flour

All purpose flour

560 g
Baking-powder

Baking powder

4 1/2 tsp
Cornstarch

Corn starch

3 tsp
Salt-table

Pinch fine table salt

1
Cinnamon

Cinnamon

ground

3 tsp
Pumpkin-spice

Pumpkin pie spice

or mixed spice

3 tsp
Ginger

Ginger

3 tsp
Fennel

Fennel

Cut into very small pieces

2 tsp

For the glaze

Lyle's-golden-syrup

Lyle’s Golden Syrup

230 ml
Orange-juice

Orange juice

2 tbsp
Water

Water

2 tbsp
Cornstarch

Corn starch

dissolved in 2 tbsp water

1/2 tbsp
Pumpkin-spice

Pumpkin pie spice

or other spice of your choice (cinnamon, ginger, etc)

1 tsp
Coconut-butter

Dairy-free butter

optional

1 tsp

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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