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a vegan Pecan Sweet Potato Bundt Cake on a tray with parchment paper near a navy blue napkin

Vegan Sweet Potato Pecan Cake

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Prep 15 minutes
Cook 35 minutes
Bake Time 1 hour
Total 1 hour 50 minutes
Categories: vegan, soy free, dessert
Serves: 12
Prep Time: 15 minutes
Bake Time: 1 hour (+ 35 minutes to cook the sweet potatoes)
Total Time: 1 hour 50 minutes
Servings 12
Course Dessert
Cuisine American

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Ingredients

  • 1/2 cup/100g light brown sugar
  • 1/2 cup/120ml coconut cream
  • 1/4 cup/60ml maple syrup
  • 1/2 tsp/3g salt
  • 1 tsp/5ml vanilla extract
  • 1 tsp/2g ground cinnamon
  • 1 cup/110g chopped pecans
  • 2 ¼ cups/270g all-purpose flour
  • 3 tsp/12g baking powder
  • 1/2 tsp/2g baking soda
  • ½ tsp/3g salt
  • 1 tsp/2g ground cinnamon
  • 1 cup/205g light brown sugar packed
  • 1 1/2 cup/390g sweet potato puree
  • 3/4 cup/180ml oat milk
  • 1/3 cup/78ml neutral oil

Method

  1. Peel and cook sweet potato chunks, covered in simmering water until very soft. Drain well and mash. Alternatively, bake sweet potato until soft. Allow to cool and scoop out flesh.
  2. Preheat oven to 350° F/175 C. Grease a 10”/25cm bundt pan (at least 6 cups/1.5L volume). For best coverage use cooking spray or vegan margarine rather than liquid oil.
  3. In a saucepan, combine 1/2 cup/100g brown sugar, maple syrup, and coconut cream. Bring to a boil over medium heat, stirring gently until the sugar is dissolved.
  4. Cook at a low boil for 1 minute.
  5. Add the cinnamon, salt, and vanilla. Stir to combine.
  6. Add the pecans to the bottom of the greased bundt pan.
  7. Pour the caramel over the pecans.
  8. In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Stir to evenly distribute.
  9. In a large bowl, combine sweet potato puree, oil, oat milk, and brown sugar. Blend with a hand mixer until smooth.
  10. Add the flour mixture and blend until smooth and no lumps remain.
  11. Scrape into the prepared pan over the pecan caramel.
  12. Bake for 40-45 minutes until a skewer inserted comes out clean.
  13. Allow to cool in the pan for 10 minutes before inverting on to a cooling rack or plate. Unmolding while still warm prevents the sugar from cooling and adhering to the sides. If cake cools completely before unmolding, soak the outside of the pan briefly (about 15 seconds) in a bowl of hot water to loosen the sugar.
  14. Allow cake to cool completely before serving. Best the same day. Can be refrigerated for up to 3 days. Bring to room temperature before serving. Does not freeze well.

Notes

Oil choice: Any unsaturated oil will work in this recipe. The best choices are very neutral flavored oils like canola, sunflower, or vegetable. Coconut oil should not be used as it will react with the potato and resolidify, creating uneven pockets of moisture.
Sweet Potato Varieties: The recipe is demonstrated with orange fleshed sweet potatoes/yams but will also work with pale/yellow fleshed sweet potatoes.

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