Hey there, foodies! Ever craved a dessert that's not just mouth-wateringly delicious but also rooted in culture? Look no further—our Jamaican sweet potato pudding cake is the tropical treat you've been searching for. Trust us, this sweet potato pudding cake is a game-changer in the world of vegan desserts.
Sweet potatoes are a powerhouse of vitamins and fiber, and when combined with coconut milk, you're getting a dose of healthy fats, too.
Plus, spices like ginger and cinnamon add flavor and have their own health benefits. So, you're not just satisfying your sweet tooth; you're also nourishing your body.
Last but not least, versatility is the name of the game. Whether you're looking to impress at a dinner party or just want a cozy meal topper, this pudding cake has got you covered. It can be a show-stopping dessert or a unique side dish, and if you loved our vegan sweet potato crunch casserole, this recipe is sure to be your next fave. So, grab your baking pan, and let's get cooking!
Jump to:
💚 Why you will love it
- Nutrient-Packed: Sweet potatoes bring a bounty of vitamins and fiber.
- Easy Prep: Simple steps, quick to make.
- Versatile Delight: Perfect as a dessert or a unique side.
- Flavorful Adventure: Spices like ginger and cinnamon add a zesty twist.
- Boozy Option: Rum-soaked cranberries for an adult twist.
🧾 Ingredients
This sweet potato pudding cake is made with just a few delicious ingredients:
- Sweet potato: The star of the show, sweet potatoes bring natural sweetness and a velvety texture. Plus, they're packed with vitamins and fiber.
- Freshly grated ginger root Adds a zesty kick that complements the sweetness while also aiding digestion.
- Nutmeg: This spice elevates the dish with its warm, nutty flavor. It's a classic in Caribbean desserts.
- Ground cinnamon: A dash of this spice brings warmth and depth to the pudding cake. It's also a metabolism booster!
- Vanilla extract: Enhances the overall flavor profile, making every bite a little more magical.
- Thick coconut milk: Gives the pudding cake its creamy, rich texture. It's also a great dairy-free alternative.
- Gluten-free flour: Helps bind all the ingredients together while keeping the recipe accessible for those with gluten sensitivities.
- Coconut sugar or Brown Sugar: Adds a caramel-like sweetness without going overboard on the sugar scale.
- Salt: A pinch balances out the sweetness and amplifies the flavors of the other ingredients.
Optional ingredients
- Cranberries, soaked in dark rum overnight: These add a tart contrast and a boozy kick, making the dish holiday-worthy.
- Dark rum or Cointreau: Either option infuses the pudding cake with a subtle, adult twist.
- Caster sugar: A sprinkle on top creates a delightful, beautiful layer.
Substitutions
- Ginger: You can use ground ginger if fresh isn't available. About ¼ teaspoon should do the trick.
- Nutmeg and Cinnamon: Cardamom or allspice can be used as a substitute, but the flavor profile will change slightly. You can even use pumpkin pie spice mix.
- Vanilla extract Substitute: Almond essence or maple extract can be used for a different yet delightful aroma.
- Coconut milk: Almond milk or oat milk can be used, but the texture may be less creamy.
- Gluten-free flour: Regular all-purpose flour works if gluten isn't an issue. Brown rice flour is another gluten-free option. Watch out! We didn't have much luck with almond flour!
- Cranberries soaked in dark rum: Raisins or dried cherries soaked in orange juice can be a non-alcoholic alternative.
See the recipe card for quantities.
🍽 Equipment
Bake in ramekins for individual portions.
You can also use spring pans to de-mold the cake pudding easily.
- Blender or Food Processor: A blender is ideal for getting the pudding cake's smooth, creamy texture. A food processor, electric mixer, or immersion blender works, too, but may result in a slightly chunkier texture.
- Spring Pan: This makes it super easy to remove the cake once it's baked, ensuring your masterpiece stays intact.
- Spatula: You'll need this for folding in those rum-soaked cranberries and for smoothing out the batter in the pan. It's all about that even distribution!
🔪 Instructions
Preheat that oven to 375°F (190 ºC).
Step 1: Place all the chopped sweet potatoes in a large saucepan with a steamer basket and water.
Step 2: Steam until the sweet potatoes are fork-tender.
Hint: Whether you steam, boil, or bake, it's your call. We're Team Steam for nutrient retention and speed.
Step 3: Soak the cranberries in rum while the sweet potatoes are cooking.
Step 4: Grate ginger.
Step 5: Add the wet ingredients and spices to the blender's vase. Drain the cranberries on top of the blender so the rum also gets into the batter.
Step 6: First, pour the full-fat coconut milk so the blades don't get stuck. Then, blend until a creamy batter is formed.
Rum Alert: Drain the cranberries and add the rum to the blender. Yep, we're making this sweet potato dish boozy!
Step 7: Then add the dry ingredients to the blender.
Step 8: Fold in those rum-soaked cranberries with a wooden spoon or spatula. Do not blend!
Step 9: Then oil that cake pan. In goes the batter. Smooth it out nicely with a spatula.
Step 10: Remove from the oven after 30 minutes. Optionally sprinkle brown sugar to have a caramelized topping. Bake for 10 minutes more. Set a timer!
Step 11: Remove from the oven.
Step 12: Place the sweet potato pudding on a cooling rack.
Step 13: When completely cooled down, optionally sprinkle caster sugar for a nice finish.
💡 Expert tip
The key to nailing this recipe every time is the consistency of your sweet potato mixture. Make sure it's smooth and lump-free before you add the dry ingredients. If it's too thick, a splash of extra coconut milk can save the day. If it's too runny, a little more gluten-free flour will do the trick. This ensures you get that perfect pudding cake texture every single time.
📖 Variation
If you're out of sweet potatoes, pumpkin or butternut squash puree make excellent substitutes. They offer a similar texture and natural sweetness.
🥢 How to serve
A la Mode: Serve a slice of this pudding cake warm with a scoop of vegan vanilla ice cream. The cold creaminess pairs perfectly with the warm, spiced cake.
Tropical Twist: Top it off with a dollop of coconut whipped cream and a sprinkle of shredded coconut. It's like a Caribbean vacation in every bite!
Breakfast Bonanza: How about turning leftovers into a decadent breakfast? Layer slices of the pudding cake with vegan yogurt and fresh berries in a parfait glass. A morning treat that's both indulgent and nourishing!
❓ FAQ
Color: Jamaican sweet potatoes usually white flesh sweet potato; they may also have yellow flesh, as opposed to the orange or deep yellow flesh commonly found in American sweet potatoes.
Texture: Jamaican sweet potatoes are often more starchy and dry compared to their American counterparts, which are usually sweeter and moister.
Flavor: Jamaican sweet potatoes have a more earthy, nutty flavor, while American sweet potatoes are generally sweeter and can have a flavor profile ranging from nutty to fruity.
Skin: The skin of a Jamaican sweet potato is generally thinner and can range from brown to purplish, while American sweet potatoes have a thicker skin that can be orange, yellow, or even purple.
Nutritional Profile: Both types offer a good amount of fiber, vitamins, and minerals, but the American sweet potato is often higher in beta-carotene due to its orange color.
🥡 Storage
- Fridge Storage: Keep your Jamaican Sweet Potato Pudding Cake in an airtight container in the fridge for up to 5 days. When you're ready for another slice, just let it come to room temperature or give it a quick zap in the microwave.
- Freezing and Reheating: If you've got leftovers (lucky you!), you can freeze individual slices wrapped in plastic wrap and then place them in a ziplock bag. To reheat, thaw it in the fridge overnight and warm it up in the oven at 350°F for about 10 minutes.
- Meal Prep: Want to make this dish ahead of time? You can prepare the sweet potato mixture and store it in an airtight container in the fridge for up to 2 days. When you're ready to bake, give it a good stir, pour it into the pan, and you're good to go!
Try also our sweet potato cake, which is super easy to make, light, and fluffy!
📚 More Vegan Pudding Recipes
Love puddings? We have some great options for you to try, like our 3-ingredient oat milk chia pudding, traditional rice pudding, oats and chia pudding, the scrumptious dark chocolate and pistachio pudding, and cardamom rice pudding.
⭐ If you try this vegan sweet potato pudding recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
🎥 Video
📋 Recipe
Easy Jamaican Sweet Potato Pudding Cake Recipe
Equipment
Ingredients
- 1 pound sweet potato 500 g, about 2 medium
- 1 tablespoon ginger freshly grated
- ½ teaspoon ground nutmeg
- ½ tablespoon ground cinnamon
- 1 tablespoon vanilla extract 28 grams
- 1 cup coconut milk full fat & thick, ½ can, (200 mL)
- ⅓ cup gluten-free flour 50 grams
- ¾ cup coconut sugar or Brown Sugar
- ½ teaspoon salt
Optional
- ¼ cup cranberries soaked in dark rum overnight
- 2 tablespoons dark rum or Cointreau
- 2 tablespoons coconut sugar to caramelize
Directions
Prep Those Sweet Potatoes
- Peel the Sweet Potatoes: Grab those sweet potatoes and give 'em a good peel. No one wants skin in their pudding cake, am I right?
- Steam, Boil, or Bake: You've got options here, but we're Team Steam. It keeps the nutrients locked in and takes about 20 minutes.Pro Tip: Steaming retains more nutrients compared to boiling. Plus, it's quicker than baking!
- Preheat the Oven: Crank it up to 375°F (180°C).
Blend ingredients
- Into the Blender: Toss those cooked sweet potatoes into your blender.
- Pour in the Coconut Milk: Make sure it's thick and creamy, just how we like it.
- Rum-Soaked Cranberries: Drain those cranberries and pour the rum into the blender. Yeah, you heard me, rum! 🥃
- Spice It Up: Add freshly grated ginger, ground nutmeg, ground cinnamon, and vanilla extract.
- Blend: Hit that blend button until you get a smooth, uniform mixture.
- Add remaining dry ingredients: gluten-Free Flour, Coconut Sugar & Salt.
- Blend Again: Yep, you guessed it. Blend until everything's mixed well.
- Lastly, add the drained cranberries and fold with a spatula.
Oven Time
- Prep the Baking Dish: A little oil never hurt anyone. Well, at least not a baking dish.
- Pour the Batter: Into the dish it goes!
- First Bake: 30 minutes should do the trick.
- Brown Sugar Magic: Sprinkle some brown sugar on top.
- Second Bake: Another 10 minutes in the oven.
Let sit
- Cool Down: Patience, young Padawan. Let it sit for about 30 minutes to cool down.
- Slice and Serve: Your Easy Jamaican Sweet Potato Pudding Cake is ready to rock your world!
Video
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Anjali
I love that this cake was gluten free and vegan, but no one could tell! It tasted amazing, was fluffy and perfectly sweet!
Gus
Super! I am glad the cake turned out so well, and that you loved the texture and amount of sweetness! Thanks for your feedback!
Susan
I made this pudding cake yesterday and it was delicious and SO easy. We agreed it would make a delicious pumpkin pie alternative as well, poured into a crust and baked! Thanks for the recipe
Gus
Hey Susan,
Wow, we're thrilled to hear you enjoyed the sweet potato pudding! Your idea to turn it into a pumpkin pie alternative sounds absolutely genius. Imagine that creamy texture and rich flavor in a crust—yum!Thanks for your review!
Kristine
This is INCREDIBLE. Truly, I couldn't stop eating - so good. Bookmarked!
Alison Corey
I'm a big fan of sweet potato desserts, and I'm always looking for new and delicious ways to make them. I'm also glad that this recipe is vegan.
Gianne
I was looking for sweet potato recipes since we have a lot of sweet potatoes coming from the farm. Now this is our new favorite. The community will really like this too. Thanks.