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Vegan Sweet Potato Chocolate Bundt Cake

Vegan Bundt Cake (v/of)

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  • 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


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.


  • 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


  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.


  • 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.


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