Sweet Potato Spice Cake

by Jill Dalton

Do you know what is more delicious than a piping hot baked sweet potato? Sweet potatoes in a cake! This rich, naturally sweetened cake has all the flavors of fall and is perfect for a mid afternoon treat or as a gorgeous holiday dessert.

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Sweet Potato Spice Cake

Print Recipe
Serves: 10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.6/5
( 77 voted )


4 cups organic rolled oats
2 tablespoons flax meal
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ginger powder
1 teaspoon allspice
1 teaspoon blackstrap molasses
2 cups mashed, cooked sweet potato
2 cups pitted dates
2 1/4 cups unsweetened soy milk (or plant based milk of your choice)
2 tablespoons apple cider vinegar
1 teaspoon vanilla extract

1/4 cup cashews
1/4 cup pitted dates
1/2 cup water
1 teaspoon lemon juice
1/2 teaspoon vanilla extract


  1. Preheat oven to 350°F.
  2. Grind oats into a flour in the blender. * TIP: Don't overgrind the oats. If the flour is too fine the center won't cook thoroughly and will be gummy. 
  3. Add to a large mixing bowl along with the flax meal, baking powder and soda, cinnamon, ginger and allspice and mix well.
  4. Add the blackstrap molasses, sweet potato, dates, soy milk, apple cider vinegar and vanilla to a blender and blend until dates are pulverized.
  5. Pour mixture into the flour mixture and mix well.
  6. Pour into a silicone bundt pan or lightly greased bundt cake pan and smooth the top with the mixing spoon.
  7. Bake for 35 - 40 minutes or until you poke with a toothpick and it comes out clean.
  8. Place cake on a cooling rack, still in pan for 10 minutes.
  9. Gently ease out of the pan onto a cake tray or plate.
  10. Let cool completely.
  11. Add all drizzle ingredients to a blender and blend until completely smooth.
  12. Drizzle over the cake.
  13. Store in an airtight container in the fridge for up to a week.


By the Whole Food Plant Based Cooking Show on YouTube

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Ella October 25, 2021 - 12:01 am

This turned out so well, thanks for another great recipe!

Pam M October 26, 2021 - 12:52 pm

I made this cake and it was really good! One thing that tends to happen with oat flour in my experience is the cake does get a little gummy. So you don’t want to overmix the batter. Another thing I was going to try was after it was originally cooked and after cooling I was going to cut it and put it back in the oven to dry it out a bit so the gumminess was less. Jill, any other suggestions?

Jill Dalton October 27, 2021 - 10:17 am

I always grind rolled oats into a course flour for my baked goods. I find that if I overgrind the oats then the cake tends to be more gummy. I think the same happens with oat flour because it is ground really fine.

Ann Wurst October 28, 2021 - 2:39 pm

Wow! I made this and it is delicious! I actually made them into “cupcakes” since I only had a silicone muffin pan. It worked great. I just cut the cooking time to around 20 minutes. Thanks!

Evelyn J Herrera October 29, 2021 - 7:12 pm

Could you switch from sweet potato to pumpkin?

Jill Dalton November 1, 2021 - 9:30 am


Evelyn J. Herrera October 31, 2021 - 12:21 pm

Made this for husband’s birthday. Bunt cake was liked by all. This was my first time making my own Oat Flour. Super easy and good, since I tend to always have rolled oats at hand. The drizzle required more water than recipe indicated. Took a photo and will try to post it on FB. Thanks for the recipe and the helpful tips.

Frances October 31, 2021 - 2:09 pm

I made this recipe and it was delicious! As previously mentioned above, it was slightly gummy and I didn’t realize that you could overgrind oats (I really ground mine fine thinking it was better). Regardless, the cake was oh so good. Made it last night and it’s already half gone and there are only 2 of us. Also, I didn’t use cashews in the drizzle but MoriNu Tofu (1/4 cup) and it tasted great. Wonderful recipe – will be on my Make Again list. Thanks Jill.

Pat November 2, 2021 - 4:42 pm

Made the cake. Was delicious. My cake was also a bit gummy. However very tasty and held together quite well. Will try slicing it and baking it a little Ionger. What other whole flour would you suggest might work?

Jill Dalton November 3, 2021 - 9:43 am

I haven’t tried any other fours or combinations. Sometimes if you overgrind the oats, it leads to more gumminess.

Kandis Caldwell November 8, 2021 - 5:18 pm

Do you know if you could make this cake in advance and freeze it? Then make the icing right before you’re ready to serve it. Thank you in advance for your response.

Jill Dalton November 9, 2021 - 9:56 am

Hmmm, that is a good question. I think it would do ok

Heather November 16, 2021 - 7:04 pm

I made this tonight for a special treat. We have friends coming over and I can’t wait for them to try it!


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