Spelt flour is a pleasure to work with and has a nutty flavor that leads to delicious baked goods. Its gluten has a slightly different composition than regular wheat and is often better tolerated by those with gluten sensitivities. For this recipe, you can use whole-grain or light spelt flour, or even a combination of both. If using whole-grain spelt, which I prefer, the cake will have a more distinct, earthy flavor and a slightly denser texture. Although this cake is vegan, it is very moist, thanks to the sweet potato and pear puree included in the batter. Slideshow:  More Cake Recipes 

August 2015


Credit: © Anya Kassoff

Recipe Summary test

4 hrs
Makes one 10-inch bundt cake


Miso-orange glaze


Make the cake
  • Soak raisins in rum/orange juice for at least 1 hour, preferably overnight. Preserve the soaking liquid.

  • Preheat oven to 400°. Prick the sweet potato several times with a fork and bake for 45 minutes to 1 hour, depending on the size. Let cool, scoop out the flesh and mash into a puree. Add grated pears to the sweet potato mash to get 2 cups total. You may need more or less grated pears, depending on their size and the size of the sweet potato.

  • Lower the oven temperature to 350°. Combine flour, baking powder, baking soda and salt in a large mixing bowl. Mix well.

  • Oil a 10-inch bundt pan with coconut oil.

  • Combine flax meal, water, soaking rum/orange juice, sugar, apple cider vinegar and vanilla extract in a high-speed blender and blend until smooth. Add coconut oil and blend to incorporate. Then add sweet potato/pear puree and pulse to combine. Alternatively, you can beat the flax meal with water and soaking rum/orange juice by hand or with a hand mixer on high until well combined. Then add sugar, apple cider vinegar, vanilla extract and coconut oil, continue to beat until smooth. Fold in sweet potato/pear puree and mix to combine.

  • Pour the wet mixture into the flour, add raisins and quickly stir to combine. Spoon the batter into the oiled bundt pan, evening out with a wet spoon. Lift and lightly drop the pan several times to prevent air bubbles and to fill all of the creases evenly. Bake for 45 minutes to 1 hour, or until toothpick inserted into the center comes out clean.

  • Let cool for about 20 minutes before inverting the cake onto a cake stand or a plate.

Make the glaze
  • Place the can of full-fat Thai coconut milk in the refrigerator the night before or at least 2 hours before making the glaze. It will separate into two layers: fat on top and water on the bottom. Open the can and scoop 4 tablespoons of fat into a medium bowl. Add miso paste and mix with a spoon until smooth. Mix in honey and orange zest. Finally, add 2 teaspoons of orange juice, mix and check the consistency. If it is runny enough for glazing, leave it as is. If too thick, add 1 to 2 more teaspoons of orange juice. Keep refrigerated until ready to glaze the cake.