Updated: Apr 11
READ THIS! Welcome, and thank you for stopping by, this is one of my most popular recipes - I hope you enjoy it. Before we get to the cake, I just wanted to let you know that I am working on something new to help people get better SLEEP. We are launching a sleep community for better sleep and recovery soon and you can join in - sign up here !
It's time for more cake - WUHUUUU!
Moist and flavourful, almost too easy to make, this sweet potato and rhubarb cake is your new favorite wheat and dairy free cake with no added sugars.
If you have followed my recipe development the past months, you have notices that I have experimented a lot with baking with sweet potato instead of wheat as the base ingredient, it works so well in many ways but this time I would go so far to say that I have hit the sweet potato baking jackpot.
The main ingredient is a baked sweet potato, so as you are reading this, chuck one large or a bunch of small ones in the oven with the skin on to bake - basically you can never have too much baked sweet potato in your fridge.
Rhubarb & sweet potato cake
Yield: 1 cake (9-10 inch cake tin)
Prep time: 10 minutes
Cooking time: 40-50 minutes
300 g baked sweet potato
45 g rolled oats (1/2 cup)
2 tbsp of firm honey (or 3 tbsp liquid)
1 tsp vanilla powder
1 tsp cardamom
2 tsp baking powder
zest and juice of 1 lemon
1/2 tsp. salt
100 g melted coconut oil or similar (or butter if you wanna go nuts)
4 stalks rhubarb