Sweet Potato Bundt Cake

Published on: 09/28/2022

This cake is the perfect dessert for fall! I think people get thrown off by the sweet potato, but like….carrot cake?? Same same, but different. The sweet potato adds some sweetness and moisture. You can’t even tell it’s there. If you don’t have sweet potato, feel free to use pumpkin instead (roasted or puree), and it’s equally delicious.

I like to serve this for dessert, but I also enjoy it for breakfast.


1 cup vegan butter or margarine

2 cups sugar

2 cups cooked & mashed sweet potato

1 tsp vanilla extract

4 tbsp ground flax

10 tbsp water

3 cups AP flour

2 tsp baking powder

1 tsp ground cinnamon

½ tsp baking soda

½ tsp ground nutmeg

¼ tsp salt


1 cup icing sugar, sifted

5 tsp orange juice

2 tbsp orange zest


1.     If you haven’t already done so, be sure to cook your sweet potatoes. You can boil or roast them.

2.     Preheat oven to 350F. Thoroughly grease a 10” Bundt pan.

3.     Make your flax egg by combining your ground flax and water in a small bowl. Combine and let sit. Alternatively, you could use another vegan egg substitute like Cannelle.

4.     Sift together flour, baking powder, cinnamon, baking soda, nutmeg, and salt.

5.     In a large mixing bowl, cream butter, and sugar together until light and fluffy. Add the mashed sweet potato and vanilla. Mix until well blended. Add in your flax egg (or vegan egg) and mix until well blended.

6.     Add dry ingredients to the sweet potato mixture. Beat on low (or by hand) until just combined. Do not overmix.

7.     Pour your batter into your Bundt pan. Bake at 350 for about 1 hour and 20 minutes (every oven is a little different, so it might take a little more or less time). It’s done when a toothpick comes out clean.

8.     Let cool for 20-30 minutes in the pan, and then flip onto serving dish.

9.     While cake is cooling, make the glaze.

10.  For the glaze, mix all ingredients in a small bowl. Should be a ‘drizzle-able’ consistency.

11.  Once cake is completely cool, drizzle glaze over cake. Add a little orange zest on top for garnish (optional).

12.  Slice and enjoy as is, or with some coconut whipped cream and candied nuts.

If you make this, be sure to take a picture and share it on your social media and tag me! I’d love to see your creation.

Follow me on IG @harvesttablenutrition for more plant-based recipes, cooking tips, tricks & info!

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It’s totally free and you can grab your copy right here


Hi there! I’m Bailey!
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I’m a Plant-based Culinary Dietitian helping people transition to a plant-based diet, and showing the most delicious side of plant-based eating. Happy eating!

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