Updated: May 22, 2020
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: 25-30 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
All are optional (yet super important):
Step pre 1.
If you have not baked the sweet potato, NOW is the time to crank up that oven to 200 *c/395*F and place those whole sweet potatoes on a baking tray with the skin on and bake until they are completely tender. Cool them down before step 2.
Now that you have the baked sweet potato - get your blender out. Pre-heat (or cool down) the oven to 170*c/340*F
Blend all the ingredients EXCEPT the coconut oil AND the rhubarbs - they go in later.
Blend until smooth.
Then add in the coconut oil whilst blending at low-medium speed.
Grease your cake tin and dust it with rolled oats.
Rinse the rhubarbs and cut them diagonally into small pieces - or how ever you prefer.
Pour the batter into the tin and arrange the rhubarbs in a creative pattern - remember it's your time to shine when you serve this cake up!
Bake it! 25-30 minutes. If you have a modern oven with a fanm the baking time is more towards 25 minutes and if you don't it's 30 ish.
Turn the cake tin two times during the baking time to ensure even baking.
The cake is done when it doesn't wobble and a toothpick comes out clean when inserted.
Cool down and serve.
TIP: You can substitute Rhubarbs for more or less any fruit - plums, peaches, pears etc. be creative!
SHARE SHARE SHARE - I love it when you post your creations,
The most important thing to me is that you share your amazing looking cake on social media and tag me so I can share it with the world. Also if you do like this recipe please share it with your friends. :) THANK YOU!!!
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Take care, lot's of love