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Spiced Pumpkin & Sweet Potato Bundt

Spiced Pumpkin & Sweet Potato Bundt

Spiced Pumpkin & Sweet Potato Bundt

Just like a great carrot cake, only better!

This flavour-packed vegan cake is moist and dense in the best of ways. Containing walnuts and pumpkin seeds to give a soft, chewy bite, sultanas for a fruity element, and then sweet aromatic spices to complement and enhance the pumpkin and sweet potato.

This cake is perfect on its own, but if you want to dress it up a bit, simply sprinkle some powdered sugar on top just before serving, or add a vanilla, lemon, or cream cheese glaze for that little extra treat.

  • Prep Time30 min
  • Cook Time1 hr
  • Total Time1 hr 30 min
  • Ready in2 Hours
  • Makes8
  • Serving Size1 Silce



  • 300 gms self-raising flour
  • 100 gms soft dark muscovado sugar
  • 1 ½ tsp baking powder
  • 100 gms sultanas
  • 50 gms walnuts roughly chopped (optional)
  • 1 tblsp pumpkin seeds (plus extra for the top)
  • 1-2 tablespoon ground mixed spice (to desired taste)


  • 330 gms mashed sweet potato and pumpkin - roughly half and half
  • 150 mls sunflower oil (plus extra for greasing)
  • 100-120 mls plant milk
  • 1 tsp vanilla essence
  • 1 tablespoon of speculoos syrup (optional)



To make the pumpkin and sweet potato mash, roughly dice into small pieces then boil until soft enough to press into a mash with a fork. Set aside to cool.


Preheat the oven to 180C/160C Fan/Gas 4. Grease a bundt tin with some oil. Press some pumpkin seeds along the outer rims of the bundt using the pregreased oil to help them stick. Set aside your prepared tin.


Put the pumpkin and sweet potato mash in a large bowl and add the muscadova sugar, flour, sultanas, walnuts (if using), mixed spice, pumpkin seeds and baking powder. Mix lightly with a wooden spoon until roughly combined. 


Add the oil, plant milk, vanilla, and speculoos syrup (if using) and beat together well. If mixture is a little dry add a tad more milk. The mixture should be a thick, but pourable consistency.


Carefully spoon the cake batter into the prepared tin without disturbing the arranged pumpkin seeds, and smooth the surface. Tap on bench a few times to remove any air bubbles. Bake for 50–60 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean.


Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool before serving.

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Recipe Notes

  1. I made my own mash using fresh pumpkin and sweet potato. You could also use canned or frozen, however, it may change the consistency of the cake batter and you will need to adjust your liquid quantities.
  2. If you don't have a bundt tin, I have also made this in a loaf tin and it works just as well.
  3. If you want to add a glaze to the cake, a simple vanilla, lemon, or cream cheese glaze will work nicely.

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