It seems we’re all a bit lost that time between Christmas and New Year’s Eve, don’t you think? Christmas may be over, but the festive winter season is still going strong. The preparations for New Year’s Eve are in full swing and this sweet potato chocolate Bundt cake is the way to start 2019 with a bang.
Sweet Potato Chocolate Bundt Cake Ingredients
For this recipe I’m mainly using whole food plant-based ingredients. This Bundt cake is also made without the enormous amounts of oils that you will find in most traditional Bundt cake recipes. The taste? Somewhat like chocolate cake/brownie heaven.
If you think it’s crazy to make a chocolate Bundt cake with sweet potatoes, may I remind you how amazing these sweet potato chocolate brownies are? Any recipe with sweet potatoes and dates is a match made in heaven.
Bundt cake recipes are actually pretty amazing. No matter how simple the recipe is, all you have to do is bake the cake in a Bundt cake pan and the cake looks beautiful and professional straight from the oven. Then you can decorate your Bundt cake and you’ll end up with a pretty impressive looking festive cake if I say so myself.
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?
If you are going to give this recipe a try, I’d love to know! Leave a comment below or let me know on Facebook or Instagram. And don’t forget to tag your picture #thegreencreator on Instagram so I can easily find your creation.
Soft, cakey, sweet and so easy to make. This vegan Bundt cake will absolutely be a hit at any festive winter celebration.
- 2½ cups ( 300 grams) all-purpose flour *
- 1½ cups (270 grams) 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 (grinded) and/or powdered sugar for decorating
- Preheat the oven to 350°F / 170°C
- Blend the dates in a blender with half a cup of water and set aside.
- Cut the medium sweet potato (about 115 grams) in half and place inside down in the preheated oven for about 20 minutes or until soft. Alternatively, you could peel and cut the sweet potato in cubes and boil for about 15 minutes in a pan with water. Both methods are fine to create sweet potato puree. I find the oven method easier as I will need to use the oven later and it’s also very easy to scoop out the sweet potato mash once done.
- I used a non-stick Bundt cake pan, but if your Bundt cake pan is not a non-stick pan you will need to use an oil or butter to prevent sticking. Set aside for later.
- In a large bowl, whisk together the flour, cacao powder, date paste (dates that you blended with water), salt, baking powder, and baking soda.
- Add in the almond- or oat milk, water, and sweet potato puree, and mix very well. Add in the vinegar and vanilla, and mix until well combined.
- Pour the batter into the prepared pan, and bake for 40-45 minutes.
- Let cake cool completely before removing from the pan.
- Once the Bundt cake is cooled, flip onto a plate and sprinkle with sugar or like I did with shredded coconut.
*a mixture of flours also work such as gluten free oat flour with buckwheat flour or half all-purpose and half oat flour