This sweet potato cake recipe makes quite a dense almost gooey cake, like a cross between a cake and a pie! I used sweet potato in this cake, but you could also try with other sweet root veg such as beetroot, pumpkin or parsnips. It is especially great served warm with cashew cream or yoghurt and a drizzle of light agave syrup. For added indulgence, throw some dark chocolate chunks into the mix!
Try not to eat it all at once though, I thought the flavour and texture of this cake was even better the next day.
Recipe: Sweet Potato Cake
1 ½ cup oat flour
½ cup ground pecan (or other ground nut such as hazelnut)
¼ cup arrowroot or tapioca starch
¼ cup coconut sugar
1 tsp mixed spice
1 tsp cinnamon powder
1 tsp baking powder
1 tsp bicarbonate of soda
1 large sweet potato~400g
2 flax eggs (1 Tbsp crushed flax or flax powder with ¼ cup water mixed)
3 Tbsp light agave syrup
½ cup chopped apricots (or try dates or cranberries)
¼ cup melted coconut oil
1/3 cup water
½ chopped nuts on top
Preheat oven to 180C. Peel and wash the sweet potato. Chop the sweet potato in fat wedges, then roast for ~20 mins until cooked.
Meanwhile, mix the dry ingredients together in a large bowl. Mix the wet ingredients together in a separate bowl. Once the sweet potato is cooked, remove the skin and mash into the wet ingredients until well mixed. Pour the wet mix into the dry.
Spoon into an 8” cake pan and press the chopped nuts into the top. Bake at 180C for ~30 mins until cooked through. After 15 mins loosely cover the top of the cake to prevent the nuts burning. (Note: it’s a fairly soft and gooey cake so a toothpick may not come out entirely clean when you test it).
Allow to cool fully before removing from the pan and slicing. Best served warm.
GRAB THE INGREDIENTS