Sweet Potato Cake
From Teddy's Auntie Linka. This cake is sweetened partially with cooked sweet potato, which also adds moisture and a tender texture. It is delicately sweet; not too overly sweet! It's a new favorite in our home.
* Makes 1 cake layer (double the batch for a 2-layer cake)
Ingredients:
- 3/4 cup peeled, cooked, and cooled orange sweet potato (see note)
- 1/2 cup plus 1 tablespoon water, divided
- 1/4 cup pure maple syrup
- 1 tablespoon balsamic vinegar
- 2 teaspoons pure vanilla extract
- 1 cup whole-grain spelt flour (or a gluten-free blend flour!)
- 1/3 cup coconut sugar (or 1/4 cup more maple syrup + 1 banana)
- 1/4 cup mini or regular nondairy chocolate chips
- 1/2 scant teaspoon sea salt
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 scant teaspoon baking soda
Directions:
Preheat oven to 350℉. Lightly coat an 8" x 8" brownie/cake pan or a 9" round cake pan with coconut or other oil, and fit the bottom of the pan with a small piece of parchment paper.
In a blender (or using a handheld blender and a deep cup or vessel), puree the sweet potato, 1/2 cup of the water, maple syrup, balsamic vinegar, and vanilla extract until completely smooth.
In a large bowl, combine the flour, coconut sugar, chocolate chips, and sea salt, then sift in the cocoa, baking powder, and baking soda.
Add the wet ingredients to the dry (be sure to scrape out all the blended ingredients with a spatula, and use the remaining 1 tablespoon of water to rinse the blender jar and get out any remaining puree). Mix until just well incorporated.
Transfer to the prepared pan, bake for 21-23 minutes, remove, and let cool on a cooling rack.
Sweet Potato Note: Orange sweet potato is a little sweeter and also a little looser than yellow sweet potato. I prefer orange in this recipe, but if you'd like to use yellow, add another 1-2 tablespoons of water and another 1 tablespoon of maple syrup to the wet ingredients to loosen slightly.
Chocolate Sweets Frosting
Yes, this frosting is made with cooked sweet potatoes! Once blended with rich nut butter and a few other magical ingredients, it turns into a thick, irresistible frosting!
*Makes about 2 1/4 cups
Ingredients:
- 1 loosely packed cup peeled, cooked, and cooled sweet potato (see note)
- 2/3 - 3/4 cup blended coconut sugar or maple syrup
- 1/2 cup cocoa powder
- 1/2 scant cup raw cashew butter or almond butter
- 1/4 rounded teaspoon sea salt
- 2-5 tablespoons nondairy milk (omit if using maple syrup)
- 1 teaspoon pure vanilla extract
Directions:
Place ingredients in a blender or food processor and blend until smooth!
From Teddy's Auntie Linka. This cake is sweetened partially with cooked sweet potato, which also adds moisture and a tender texture. It is delicately sweet; not too overly sweet! It's a new favorite in our home.
* Makes 1 cake layer (double the batch for a 2-layer cake)
Ingredients:
- 3/4 cup peeled, cooked, and cooled orange sweet potato (see note)
- 1/2 cup plus 1 tablespoon water, divided
- 1/4 cup pure maple syrup
- 1 tablespoon balsamic vinegar
- 2 teaspoons pure vanilla extract
- 1 cup whole-grain spelt flour (or a gluten-free blend flour!)
- 1/3 cup coconut sugar (or 1/4 cup more maple syrup + 1 banana)
- 1/4 cup mini or regular nondairy chocolate chips
- 1/2 scant teaspoon sea salt
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 scant teaspoon baking soda
Directions:
Preheat oven to 350℉. Lightly coat an 8" x 8" brownie/cake pan or a 9" round cake pan with coconut or other oil, and fit the bottom of the pan with a small piece of parchment paper.
In a blender (or using a handheld blender and a deep cup or vessel), puree the sweet potato, 1/2 cup of the water, maple syrup, balsamic vinegar, and vanilla extract until completely smooth.
In a large bowl, combine the flour, coconut sugar, chocolate chips, and sea salt, then sift in the cocoa, baking powder, and baking soda.
Add the wet ingredients to the dry (be sure to scrape out all the blended ingredients with a spatula, and use the remaining 1 tablespoon of water to rinse the blender jar and get out any remaining puree). Mix until just well incorporated.
Transfer to the prepared pan, bake for 21-23 minutes, remove, and let cool on a cooling rack.
Sweet Potato Note: Orange sweet potato is a little sweeter and also a little looser than yellow sweet potato. I prefer orange in this recipe, but if you'd like to use yellow, add another 1-2 tablespoons of water and another 1 tablespoon of maple syrup to the wet ingredients to loosen slightly.
Chocolate Sweets Frosting
Yes, this frosting is made with cooked sweet potatoes! Once blended with rich nut butter and a few other magical ingredients, it turns into a thick, irresistible frosting!
*Makes about 2 1/4 cups
Ingredients:
- 1 loosely packed cup peeled, cooked, and cooled sweet potato (see note)
- 2/3 - 3/4 cup blended coconut sugar or maple syrup
- 1/2 cup cocoa powder
- 1/2 scant cup raw cashew butter or almond butter
- 1/4 rounded teaspoon sea salt
- 2-5 tablespoons nondairy milk (omit if using maple syrup)
- 1 teaspoon pure vanilla extract
Directions:
Place ingredients in a blender or food processor and blend until smooth!
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