Sweet potato cake with chai glaze




A Mother's Day gift you put your heart and soul into will surely delight your mum, and since the way to a loved one's heart is through their stomach, a delicious cake is perfect for a sweet Mother's Day surprise. With our delicious sweet potato cake with chai glaze, you are surely going to charm your coffee guest.


Sweet potatoes have been very popular for a while now and are increasingly being used for baking. The sweet potato ensures a subtle sweetness and gives the cake a wonderful consistency.

Have fun baking.



Fot the cake:

  • 300 g spelled flour
  • 100 g almonds, roughly chopped.  
  • 2 teaspoons cream of tartar baking powder
  • 1 tsp Ceylon cinnamon
  • 2 teaspoons chai spice
  • 1 pinch of salt
  • 320g sweet potatoes (net weight when peeled and grated)
  • 4 organic eggs
  • 100 g coconut blossom sugar
  • 50 g honey, e.g. chestnut honey
  • 120 grams of butter
  • 2 organic oranges, juice + zest
  • 50 g dark chocolate
  • butter + flour for the mold

For the chai cream cheese glaze:

  • 100 grams of cream cheese
  • 1 organic orange, juice + some zest
  • 3 tbsp chai syrup

For the chai almonds:

  • 1 tbsp chai syrup
  • 100 grams of almonds



  • Grease a Bundt cake tin thoroughly with butter and sprinkle with flour. Preheat the oven to 170°C hot air.

  • Melt the butter in a saucepan, add the salt and simmer for a few minutes over low heat until the butter is lightly brown. Let the butter cool down.

  • Mix the eggs with the sugar and honey until creamy (preferably with a food processor, at least 5 minutes).

  • Mix the flour with the almonds, baking powder and spices.

  • Finely grate the zest from the oranges and squeeze out the juice.

  • Stir the slightly cooled butter with the orange juice + zest into the beaten egg mixture.

  • Gently fold the flour mixture into the cake mixture, alternating with the finely grated sweet potatoes (use a rubber spatula for best results). But not too strong and stirring a lot.

  • Finally mix in the chopped chocolate chips.

  • Put the cake mixture in the form.

  • Bake in the oven at 170°C hot air for about 45-50 minutes. do a chopstick test.

  • Turn the Bundt cake out onto a plate and let it cool down.

  • Mix all the ingredients for the glaze until smooth and spread over the Bundt cake.

  • Roast the almonds in a pan until they smell wonderful, add chai syrup, toss once and remove from the pan. Let cool and spread on the cake.