Lip-smacking Lemon Cake

Updated: Apr 11

It's been a while, I've been busy... very busy - new things are coming soon

(sign up here to be the first to know) But first things first: CAKE!

I am back with another delicious fresh and amazing cake, yes you guessed it, it's made with my favorite sweet potato. And just to clarify it, I am using the orange fleshed sweet potatoes, that your shop might call Yams, but it really is a sweet potato - it is!

This time it's lemon lovely, sweet and tangy and super duper creamy on top - Seriously soooo good.

3 times NO...and all YUMMI YEEEES!

When I bake, I avoid wheat, sugar and dairy, simply because it just messes with my digestion and well being in general. Also I like the challenge of coming up with recipes that won't make you feel like you're eating something suuuuuper boring and dry and healthy, making you feel like you're missing out on all the refined sugar/wheat fun that "normal" cakes tend to have.

So, I promise you that this cake is a winner and it won't make you feel like you're missing out, it also won't f*ck up your gut, which is a pretty amazing upside to cake if you ask me.

Ok now that we have made that clear, we're ready to get started.

Remember, read the whole recipe before you start - you're welcome!

Lip-smacking Lemon Cake

Yield: 1 large cake (my cake tin is 20 cm / 8,5 inches in diameter)

Preparation time: 5-10 minutes

Cooking time: 40-50 minutes, depending on the size of cake tin.

Cake Ingredients:

  • 200 g (1/2 lb) sweet potato, raw

  • 2 large eggs

  • 10 medjool dates pitted (100g or 2/3 cups)

  • 2 tbsp. coconut oil

  • 1 tsp. baking powder

  • 2 lemons (juice of 1 zest of 2)

  • 1/4 tsp salt

  • 50 g (1/2 cup) almonds

  • 30 g (1/3 cups) rolled oats

Sweet and Tangy lemon spread:

You will need:

· 12 pitted medjool dates

· 1-2 lemon juice and zest

· ½ cup boiling water (only if the dates are very dry- Skip this if they are super moist)

· 4 tbsp of melted coconut oil or vegan block

· 1 pinch of salt.

If you don't have some of the ingredients, then here is a list of easy substitutes.


Coconut oil: Nut butter (good for the cake, not for the spread) or butter

Rolled oats: Use more nuts

Almonds: pecans, hazelnuts, sunflower seeds etc.

Egg: this recipe won’t work if you leave out the eggs... sorry :(


Step 1.

Preheat the oven to 175*c/ 350*F.

In a food processor add all the ingredients and combine well until it's a wet granulate.

It might look split, weird and lumpy and watery, - it's OK, just Make sure it's somewhat smooth and not super chunky.


For the spread: If your dates are rock solid: Let them soak in the boiling water whilst you make the cake batter.

Step 2.


Step 3.

Grease and "dust" your baking tin.

Since we are not using flour, chuck a handful of almond meal into it and rotate the tin until sides and bottom are covered, then pour out any extra almond meal and fill it with the "batter" Press it down firmly and smooth the surface with a wet rubber spatula.

The wet rubber spatula will even the top of the cake, so that nothing burns whilst baking.

Step 4.

Bake it for 45-55 minutes until it's golden brown and spongy.

Poke it! and if it feels spongy and not mushy and wet - it's done, If your finger breaks through it, bake it some more.

Step 5.

Make the Sweet and Tangy Lemon spread.

Strain the water from the dates.

In a blender, blend the soaked dates with the lemon juice, zest and salt until smooth.

Step 6.

Add the melted coconut oil whilst blending to get a desired texture.

Season with more lemon juice or salt if needed.


Let the cake cook down before icing it. OR don’t, it actually works great if you put it on whilst it’s warm, however it will melt a bit - Now you are warned.

Now: TIME TO EAT!!!!! but first, share it on instagram and don't forget to tag me @dailystews #eatracewin - Thank you :D


If you are planning on bringing the cake for a ride or run - I recommend that you use the spread in between two slices of cake - like a sandwich. You can also bake it in a bread tim, to make this part easier for yourself in the future.

That's it folks, now all that's left to do is to show me your work, spread the love and send the recipe to your best friends, your mom and your cake craving co-workers.

Stay safe and bake some cake.

Take care,


Don't forget: Get me and Dr. Stacy Sims cookbook Eat Race Win.

copyright Hannah Grant 2021