Sweet Potato Cinnamon Cakes with a Caramel Drizzle

IMG_9076.JPGLast week I was struggling with breakfast ideas and time was ticking on,  so I ended up making some quick sweet potato cinnamon cakes. Initially they were supposed to be breakfast muffins, but as always they didn’t rise as I’d hoped; so they ended up being just little cakes – not even making the cupcake category.

Even though they aren’t perfect, they taste amazing and double up well as snacks on the go and combined with the vegan caramel drizzle, who could say no to these? My sister even loved them and boldly stated,  “you would never tell there was sweet potato in them”. I can’t decide if that’s a good or bad thing.

These sweet potato cinnamon cakes are really easy to make too and are completely vegan, refined sugar and egg free, and depending on whether you use gluten free self rising flour, they can be gluten free too.

Yields: 6-7 Cakes


  • 355g Sweet Potato (cooked)
  • 50g Self Rising Flour
  • 50g Oats
  • 60ml Unsweetened Almond Milk
  • 1 Tbsp Ground Cinnamon
  • 1 Tbsp Sweetener ( I used unrefined sugar)
  • 1 Tsp Baking Powder
  • 1/2 Tbsp Apple Cider Vinegar


Pre-heat oven to 180c (fan assisted)

Firstly, you will need to peel and chop your sweet potato into small cubes.


Then place the sweet potato cubes into a saucepan of water.


When the sweet potato is soft, blend into a smooth puree. Now sift the flours and baking powder into a bowl, before folding in the sweet potato and cinnamon, and lastly, stir in the apple cider vinegar and almond milk.


Make sure all of the ingredients have been combined throughly, before greasing a muffin tin or some cupcake cases with a little coconut oil or low fat spray, and spoon the cake mixture evenly into each case.

Pop your cakes into the oven and cook for 15-20 mins.

Caramel Sauce 

This is basically how I made my chocolate fudge,  Christmas time and all you do is simply make some condensed milk using coconut milk or cream, add some sugar and vegan butter, and the job is done – it tastes delicious.


  • 100ml  Full Fat Coconut Milk or Cream
  • 1.5 Tbsp Unrefined Sugar or Natural Syrup of choice.
  • 1 Tsp Vanilla Extract (optional)
  • 15g Vegan Butter (Margarine)


Bring the coconut milk, vanilla extract and sugar to a boil and leave to condense and thicken for about 5 minutes.

Remove the pan from the heat and stir in the vegan butter.

Then pour all over those muffins!

For more recipes and ideas follow me on Instagram


2 thoughts on “Sweet Potato Cinnamon Cakes with a Caramel Drizzle

Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: