Vegan Bundt Cake (v/of)

Vegan Bundt Cake

Discover dessert nirvana with our Sweet Potato Vegan Bundt Cake—no oil, all delight! Indulge in the goodness of sweet potatoes, cinnamon, and nutmeg for a healthier twist on a classic.

Type: cake

Cuisine: American

Keywords: bundt cake, cake, sweet, dessert

Recipe Yield: 10

Calories: 325

Preparation Time: 15

Cooking Time: 45

Total Time: 60

Recipe Video Name: Vegan Bundt Cake

Recipe Video Description: Discover dessert nirvana with our Sweet Potato Vegan Bundt Cake—no oil, all delight! Indulge in the goodness of sweet potatoes, cinnamon, and nutmeg for a healthier twist on a classic.

Recipe Ingredients:

  • 2½ cups all-purpose flour
  • 1½ cups pitted Medjool dates
  • ½ cup water
  • 3/4 cup raw cacao powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsweetened almond or oat milk
  • 1 cup water
  • 3 tablespoons maple syrup or coconut syrup
  • ½ cup sweet potato puree
  • 4 tbsp white vinegar
  • 1 tbsp vanilla extract or powder

Recipe Instructions: Preheat the Oven Begin by preheating your oven to 350°F (170°C). This ensures that the oven is ready to bake your delicious sweet potato chocolate cake to perfection. Prepare the Date Paste In a blender, combine dates with half a cup of water and blend until smooth. Set aside this sweet and natural date paste, which will add a rich sweetness to your cake. Roast or Boil the Sweet Potato Cut a medium sweet potato in half and roast it in the preheated oven, cut side down, for approximately 20 minutes until it becomes soft. Alternatively, you can peel and cube the sweet potato, boiling it for about 15 minutes. This step creates a velvety sweet potato puree, a key ingredient for our cake. Prepare the Bundt Cake Pan If your Bundt cake pan isn't non-stick, grease it with oil or butter to prevent sticking. This ensures your cake maintains its beautiful shape and is easy to remove later. Set the prepared pan aside for later use. Combine Dry Ingredients In a large bowl, whisk together the flour, cacao powder, date paste, salt, baking powder, and baking soda. This creates the flavorful and moist base for your sweet potato chocolate cake. Mix Wet Ingredients Add almond- or oat milk, 1 cup of water, and the prepared sweet potato puree to the dry ingredients. Mix thoroughly until well combined. Integrate the vinegar and vanilla, ensuring a smooth and well-mixed batter. Pour Batter into the Pan Pour the batter into the prepared Bundt cake pan, evenly distributing it. This batter is the perfect combination of rich chocolate and sweet potato goodness. Bake to Perfection Place the pan in the preheated oven and bake for 40-45 minutes. Keep an eye on it, as baking times may vary. The cake is ready when a toothpick inserted into the center comes out clean. Cool the Cake Allow the cake to cool completely in the pan before attempting to remove it. This helps the cake set and ensures it retains its shape when removed. Present and Garnish Once the Bundt cake has cooled, carefully flip it onto a plate. Sprinkle with sugar or, for an extra touch, use shredded coconut for a delightful and visually appealing finish.

Editor's Rating:
5

Discover dessert nirvana with this Vegan Bundt Cake—no oil, all delight! Indulge in the goodness of sweet potatoes, cinnamon, and nutmeg for a healthier twist on a classic recipe with this vegan Bundt cake.

❔What makes a Bundt Cake different from regular cake?

A Bundt cake sets itself apart by baking in a fluted tube pan with a hole in the middle, akin to a doughnut.

Its deeper form requires a moister batter due to the pan’s faster heating compared to traditional round or square pans. This unique baking dynamic ensures a visually appealing and delicious Bundt cake.

🥮 Vegan Bundt Cake Ingredients

  • Sweet Potatoes: The star of the show, sweet potatoes add natural sweetness, moisture, and a dose of nutrients.
  • Flour: Choose your favorite flour, whether it’s all-purpose, whole wheat, or a gluten-free alternative, for the cake’s structure.
  • Baking Powder + soda: Essential for that perfect rise, baking powder ensures a light and fluffy texture in your vegan Bundt cake.
  • Cinnamon: Warm and fragrant, cinnamon enhances the sweet potato flavor, providing a delightful aromatic touch.
  • Nutmeg: Elevate the flavor profile with nutmeg, adding a hint of warmth and depth to your cake.
  • Salt: Balances the sweetness and enhances the overall flavor of the cake.
  • Maple Syrup: A natural sweetener that complements the sweet potatoes, providing a rich, caramel-like sweetness.
  • Almond Milk: Keeps the cake moist without the need for oil, and adds a subtle nutty flavor.
  • Apple Cider Vinegar: Aids in creating a fluffier texture together with the baking soda and baking powder.
  • Vanilla Extract: For a burst of aromatic sweetness that enhances the other flavors in the cake.

Vegan Sweet Potato Chocolate Bundt Cake

🥣 How to make: Vegan Bundt Cake (step-by-step)

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (170°C).

Step 2: Prepare the Date Paste
In a blender, combine dates with half a cup of water and blend until smooth. Set aside.

Step 3: Roast or Boil the Sweet Potato
Cut a medium sweet potato in half and roast it in the preheated oven, cut side down, for approximately 20 minutes until it becomes soft.

Step 4: Prepare the Bundt Cake Pan
If your Bundt cake pan isn’t non-stick, grease it with oil or butter to prevent sticking.

Step 5: Combine Dry Ingredients
In a large bowl, whisk together the flour, cacao powder, date paste, salt, baking powder, and baking soda.

Step 6: Mix Wet Ingredients
Add almond- or oat milk, water, and the prepared sweet potato puree to the dry ingredients. Mix thoroughly until well combined. Integrate the vinegar and vanilla, ensuring a smooth and well-mixed batter.

Step 7: Pour Batter into the Pan
Pour the batter into the prepared Bundt cake pan, evenly distributing it.

Step 8: Bake
Place the pan in the preheated oven and bake for 40-45 minutes. The cake is ready when a toothpick inserted into the center comes out clean.

Step 9: Cool the Cake
Allow the cake to cool completely (!) in the pan before attempting to remove it.

Step 10: Present and Garnish
Once the Bundt cake has cooled, carefully flip it onto a plate. Sprinkle with sugar or, for an extra touch, use shredded coconut for a delightful and visually appealing finish.

The taste of this Bundt cake is like a perfect mix between a rich chocolate cake and a sweet brownie. I can’t get enough of it! And who says that Bundt cake recipes can only be made for Christmas?

🥣 Substitutions and Variations

  • Flour Options – Explore a gluten-free version by using a gluten-free all-purpose flour blend. Choose whole wheat flour for a nuttier flavor and added fiber.
  • Sweeteners – Replace date paste with maple syrup or any other sweetener you like. Experiment with coconut sugar or brown sugar instead of dates for a caramelized sweetness.
  • Milk Alternatives – Opt for different plant-based milk alternatives like coconut milk, soy milk, or almond milk.Try flavored milk, such as chocolate almond milk, for an extra layer of taste.

📔 Vegan Bundt Cake Tips

  • Ensure the sweet potato is fully cooked and soft before blending into a puree for a smooth and moist texture.
  • Thoroughly grease every part of the Bundt pan to ensure an easy release of the cake after baking.
  • Keep a close eye on the cake’s baking time, using a toothpick to check for doneness.
  • Allow the cake to cool completely in the pan to set its structure.
  • Store the cooled cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate tightly wrapped slices, bringing them to room temperature before serving for optimal taste and texture.

Did you love this recipe? Leave a comment & rate it!
⭐⭐⭐⭐⭐
I appreciate your feedback a lot and it also helps others.
Want to stay up to date with all new mouth-watering recipes? Subscribe to The Green Creator newsletter and follow The Green Creator on Instagram and Facebook.

Vegan Sweet Potato Chocolate Bundt Cake

📖 Recipe

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Sweet Potato Chocolate Bundt Cake

Vegan Bundt Cake (v/of)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: The Green Creator
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 10 slices 1x
  • Category: cake
  • Method: oven
  • Cuisine: American
  • Diet: Vegan

Description

Discover dessert nirvana with this Vegan Bundt Cake—no oil, all delight! Indulge in the goodness of sweet potatoes, cinnamon, and nutmeg for a healthier twist on a classic recipe with this vegan Bundt cake.


Ingredients

Scale
  • 2½ cups (300 gr) all-purpose flour
  • 1½ cups (270 gr) pitted Medjool dates
  • ½ cup (125 ml) water
  • 3/4 cup (75 grams) raw cacao powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsweetened almond or oat milk
  • 1 cup (250 ml) water
  • 3 tablespoons maple syrup or coconut syrup
  • ½ cup (100 grams) sweet potato puree
  • 4 tbsp white vinegar
  • 1 tbsp vanilla extract or powder
  • optional: shredded coconut (shredded) and/or powdered sugar for decorating

Instructions

  1. Preheat the Oven
    Begin by preheating your oven to 350°F (170°C). This ensures that the oven is ready to bake your delicious sweet potato chocolate cake to perfection.
  2. Prepare the Date Paste
    In a blender, combine dates with half a cup of water and blend until smooth. Set aside this sweet and natural date paste, which will add a rich sweetness to your cake.
  3. Roast or Boil the Sweet Potato
    Cut a medium sweet potato in half and roast it in the preheated oven, cut side down, for approximately 20 minutes until it becomes soft. Alternatively, you can peel and cube the sweet potato, boiling it for about 15 minutes. This step creates a velvety sweet potato puree, a key ingredient for our cake.
  4. Prepare the Bundt Cake Pan
    If your Bundt cake pan isn’t non-stick, grease it with oil or butter to prevent sticking. This ensures your cake maintains its beautiful shape and is easy to remove later. Set the prepared pan aside for later use.
  5. Combine Dry Ingredients
    In a large bowl, whisk together the flour, cacao powder, date paste, salt, baking powder, and baking soda. This creates the flavorful and moist base for your sweet potato chocolate cake.
  6. Mix Wet Ingredients
    Add almond- or oat milk, 1 cup of water, and the prepared sweet potato puree to the dry ingredients. Mix thoroughly until well combined. Integrate the vinegar and vanilla, ensuring a smooth and well-mixed batter.
  7. Pour Batter into the Pan
    Pour the batter into the prepared Bundt cake pan, evenly distributing it. This batter is the perfect combination of rich chocolate and sweet potato goodness.
  8. Bake to Perfection
    Place the pan in the preheated oven and bake for 40-45 minutes. Keep an eye on it, as baking times may vary. The cake is ready when a toothpick inserted into the center comes out clean.
  9. Cool the Cake
    Allow the cake to cool completely in the pan before attempting to remove it. This helps the cake set and ensures it retains its shape when removed.
  10. Present and Garnish
    Once the Bundt cake has cooled, carefully flip it onto a plate. Sprinkle with sugar or, for an extra touch, use shredded coconut for a delightful and visually appealing finish.


Notes

  • Store the cooled cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate tightly wrapped slices, bringing them to room temperature before serving for optimal taste and texture.

Nutrition

  • Serving Size: 1
  • Calories: 325
  • Sugar: 30.7 gr
  • Fat: 13 gr
  • Carbohydrates: 75 gr
  • Protein: 6 gr

4 thoughts on “Vegan Bundt Cake (v/of)”

  1. I just made the cake. It looks really good. So far the best vegan oli free cake I ever madr but unfortunately it is still chewy not soft. What can we do to make a soft spongy cake?

    Reply
    • Hi Nathalie,

      Thank you so much for your feed back! I’m so glad you like this recipe!

      I’m not sure though what you mean by less chewy? You mean more fluffy? You could add a bit more baking soda and baking powder and make sure to let the cake cool off before serving. Using a bit less flour may also work.

      Hope this helps.

      Best,
      Bianca

      Reply

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.