Some bakes feel like they arrive at just the right moment, and this Spiced Sweet Potato and Whole Wheat Bundt Cake was one of them. I had some sweet potato waiting to be used, and with the days turning cooler, I found myself craving something warm, cosy, and gently spiced — the kind of cake that fills the kitchen with comfort long before you taste it.
This is one of those cakes that doesn’t ask for much, yet gives you so much in return. The sweetness comes naturally from the cooked sweet potato and dark brown sugar, creating that deep, caramel-like warmth. A handful of raisins softens beautifully as it bakes, while pumpkin and sunflower seeds add the loveliest little crunch throughout. The spices — familiar and soothing — bring everything together with a quiet charm.
It’s the kind of everyday cake that fits anywhere: a slice with your afternoon tea, a small treat after dinner, or something to share with someone who could use a bit of homemade comfort. No fancy frosting or decoration — just a simple dusting of icing sugar over the top, enough to make it feel a little extra special.
I baked this a few days ago, and the moment it slipped out of the bundt pan, soft and fragrant, I knew I had to share it here. Moist, gently spiced, not overly sweet and full of warmth — a cake made for slow days and soft moments.
If you try it, I hope it brings that same sense of comfort to your kitchen too. Sometimes, sweetness really does come from the simplest things.
Continue reading for the full, printable recipe for my Spiced Sweet Potato and Whole Wheat Bundt Cake
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Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
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Recipe card-
Spiced Sweet Potato and Whole Wheat Bundt Cake
Ingredients
- 1¾ C whole wheat flour ( atta )
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- 1 C cooked and mashed sweet potato ( I quartered and roasted them at 200 deg C for 30-35 minutes, cooled completely and mashed)
- ½ C dark brown sugar
- ¾ C oil
- 3 eggs
- 2-3 tbsp milk ( if needed to loosen the batter )
- ¼ C raisins
- ¼ C pumpkin and sunflower seeds ( mixed )
- Icing sugar for dusting
Instructions
- Pre heat the oven at 180 deg C.
- Grease and flour a bundt pan well, making sure all the grooves are coated.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon and nutmeg.
- In a small bowl, add the raisins and the pumpkin and sunflower seeds mixture. Add a tbsp of the flour mixture to them, toss and keep aside.
- In a large bowl, whisk together the oil, dark brown sugar and eggs until smooth and slightly frothy.
- Stir in the mashed sweet potato until fully combined.
- Fold the flour mixture gently into the egg mixture, adding the milk, a tbsp at a time.
- Tip the contents of the bowl with raisins and seeds into the batter and stir in gently.
- Spoon the batter into the prepared bundt pan and smooth the top.
- Place the pan in the centre of the preheated oven and bake for 30-40 minutes or till the top is golden and a skewer inserted through the thickest part of the cake comes out clean.
- Let the cake coo in the pan for about 10-15 minutes, then carefully turn it out on a wire rack.
- Once completely cool, dust with some icing sugar. slice and serve. Keep any leftovers in an airtight container. It tastes even better the next day.
Video
Notes
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Until next time,
Sunita
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