Vegan sweet potato bundt cake with a gooey caramel pecan topping. This incredibly soft cake has an earthy sweetness. Pureed sweet potato forms most of the structure for this vegan cake with a dense, pillowy crumb. Baked in a bundt pan, the brown sugar and maple caramel becomes the gooey pecan topping when inverted and served. Easy to make with no candy thermometer needed for the simple caramel. The flavours are reminiscent of a candied sweet potato side dish.

Main ingredients: AP flour, brown sugar, oil, sweet potato, oat milk, vanilla, baking powder, baking soda, pecans, maple, coconut cream, cinnamon