45 min + 30 min oven

Sweet Potato and Walnut Cake

This cake falls somewhere in between sweet and savoury with just the right amount of sticky texture. It is the perfect base for enjoying the delicious raspberry and apple jam.

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Read this first

If you or one of your guests is not so fond of ginger, simply leave it out.

This cake requires a few baking skills, like whisking egg whites. Read through the recipe and decide if you're up for it!

Most recipes in this Christmas Menu can easily be made fully plant-based. For this one, we didn't try it out with egg-substitutes, so we cannot guarantee it will succeed. If you do want to give it a go and decide to try it, let us know how it went.

Can be prepared a day before

Bake the cake the day before.

Easy to take with you

Take the cake with you as a whole. Slice, add spread and rocket at your destination.


besides regular cooking and frying pans, and cutting knives

bread tin

Cake form



baking paper

Baking paper


Hand mixer


Hand blender


6 servings - 12 slices

200 g
85 g
1 jar
125 g
100 g

Sweet potatoes
Raspberry apple jam (Yespers)

15 g
7 g
50 g
1 TBL sp

Baking powder
(Plant-based) milk


10 min

  1. Grate or mince ginger
  2. Peel sweet potato and cut into 1 cm thick slices
  3. Line cake form with baking paper
  4. Preheat oven to 190°C


35 min + 30 min oven

pan geel

Cook sweet potato

use a large pan ~10 min, drain afterwards and let it cool down

In the meantime, split egg whites and egg yolks in two bowls

use a small one for the yolks and a big one for the whites, put whites aside

Mix yolks with sugar

add a pinch of salt

pan geel

Add walnuts and ginger and blend into a paste

save a handful of walnuts for later, use a hand blender or food processor

Add yolks to sweet potato paste

mix well

Add milk

mix well

Beat the egg whites until stiff

use a hand mixer ~5 min

In another bowl, mix flour and baking powder

pan geel

Add 1 TBL sp of stiff egg whites and fold through until combined

use a spatula to keep it airy/fluffy

Add 1 TBL sp of flour mix and fold through until combined

use a spatula to keep it airy/fluffy

Repeat both previous steps - one after the other - until everything is mixed

Add remaining walnuts

fold through

Add cake mix to cake form


Bake cake

~30 min at 200°C

test with a toothpick whether it’s done (it should come out clean)

Let the cake cool down a little before serving with rocket and Yespers raspberry apple jam

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Thanks so much for joining our journey. We wish you a Merry Christmas with your loved ones!

As Christmas is often associated with meat, we’re very curious to learn what you and your guests, friends, family think about this meatless menu.

Email us (mareike@forkranger.com) and send us your pictures or tag @forkranger on Instagram.

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