Sweet Potato Cinnamon Swirl Bundt Cake

Prep: 120 mins
Cook: 70 mins
Servings: 10
Sweet Potato Cinnamon Swirl Bundt Cake

Vegan cakes have never looked as good as this Sweet Potato Cinnamon Swirl Bundt Cake. Rainbow Nourishment has created this masterpiece using CSR Organic & Unrefined Coconut Sugar and all plant-based ingredients. The addition of home-made sweet potato chips adds a unique texture and flavour to this bundt cake.

Ingredients

Cake:

  • 2 ½ cups (375g) self-raising flour
  • 1 ¼ cups (200g) CSR Coconut Sugar
  • 1 cup (100g) blanched almond meal
  • 2 tsp baking powder
  • Pinch of any good-quality salt
  • 2 cups (500mL) plant-based milk (almond, soy or coconut)
  • 1 cup (200g) sweet potato puree
  • 3 tbsp apple cider vinegar
  • 1 tbs vanilla extract

Cinnamon Swirl:

  • ½ cup (130g) almond butter, or any other nut/seed butter
  • ⅓ cup (55g) CSR Coconut Sugar
  • ¼ cup (65mL) plant-based milk (almond, soy or coconut)
  • 3 tbsp ground cinnamon, or to taste

Cashew Cream:

  • 1 ½ cups (195g) raw cashews
  • ¾ cup (190mL) plant-based milk, such as almond, soy or coconut
  • ¼ cup (50g) CSR Caster Sugar
  • 1 tbsp vanilla extract

Method

  1. Optional: Make the crisps 1 day before hand. Pre-heat the oven to 100°C fan-forced.
  2. Thoroughly wash the outside of the sweet potato. Use a mandolin slicer to thinly slice the potato into 3mm pieces. Arrange the potato slices on lined baking trays and sprinkle sugar on top. Bake for 2 hrs or until chips are fully dry. Half-way during baking, scrunch or shape the sweet potato slices in the way you would like them to dry. When the sweet potato is crisp, allow it to cool at room temperature. Store the crisps in an airtight container until needed.
  3. Pre-heat the oven to 160°C fan-forced. Brush a bundt tin with oil then lightly dust it with flour.
  4. For the cake, add all the dry ingredients to a large bowl and mix until combined. Add all the wet ingredients and mix until combined.
  5. To make the cinnamon swirl mixture, add all the ingredients to a small bowl and mix until smooth.
  6. Pour ⅓ of the cake batter into the bundt tin. Drizzle ⅓ of the cinnamon swirl mixture on top. Repeat until both mixtures have been used up. Dip a knife into the mixture and gently swirl the mixtures together.
  7. Bake the cake in the oven for 1 hr 10 mins or until a skewer can be inserted into the cake and it comes out clean. Allow the cake to cool in the bundt tin for 10 mins. Turn it upside down on a wire rack and leave it for another 10 mins. Gently tap the tin on the wire rack to allow it to come out.
  8. To make the cashew cream, add all ingredients in a blender and blend until smooth. Set aside until needed.
  9. To assemble, drizzle the cashew cream on the bundt cake as desired. Top with the sweet potato crisps and enjoy immediately. Store the leftovers in an airtight container at room temperature for 1 day, in the fridge for 5 days or in the freezer for up to 1 month. Keep the crisps separate from the cake as they will soften from the moisture.