Updated: Jul 21
Two weeks ago it was the unbelievable carrot cake with sweet potato and no flour. The wheat-free or gluten free, super moist and easy to make cake. This week, It's as easy and it's the apple cake version with the same base. I must admit that the sweet potato is perfect for baking delicious cakes and you will be seeing a lot of these recipes in the future on my blog.
The original apple cake recipe, is back from when I was a chef for a pro cycling team, I had a ton of apples and I was trying out a bunch of different cake recipes and one technique that I found was the best, is what this recipe is based on.
Diced apples flipped in cinnamon and sugar (I used coconut sugar - regular sugar will do)and then layered in the cake batter, not mixed in - layered - that's the trick to the extra apple deliciousness. But try for yourself, it's been tested on kids too.
Yield: 1 large cake or 8-10 smaller cakes
Preparation time: 5 minutes
Cooking time: 40-50 minutes, depending on the size of cake tin.
200 g sweet potato, raw
2 large eggs
2 tbsp. honey
2 tbsp. peanut butter
1 tsp. baking powder
1 tbsp. vanilla sugar
25 g coconut flour ( blend shredded coconut to a fine texture)
30 g rolled oats
2 tsp. ground cinnamon
1/2 tsp ground cloves
1 large apple diced
1/4 tsp salt
2 tbsp coconut sugar ( you can use cane sugar)
1 handful chopped nuts (optional)
It really doesn't need toppings, however you can eat it with a dollop of yoghurt (plant based for me) or Vanilla nice cream
If you don't have some of the ingredients, then here is a list of easy substitutes.
Peanut butter: Coconut oil or butter
Rolled oats: tapioca flour, polenta
Coconut flour: Almond flour, hazelnut flour, blended sunflower seeds etc.
Apple: If you don't have apple, it won't be an apple cake... but I know it will be as good with plums, pineapple, pear etc. etc. Any firm fruit will do.
How to make the sweet potato carrot cake
In a food processor, process the sweet potato into granulate.
Add the remaining ingredients (without the apple) and combine well in the food processor.
Dice the apple and set aside.
NOTE: it will look split, weird and lumpy and watery, - it's OK.
Preheat the oven to 175*c/ 350*F.
Flip the apples in coconut sugar and cinnamon.
For some reason I have no idea where all my regular baking tins have gone, so I used 8 cupcake tins and a small two person cake tin. You can use one lager tin if you desire one cake.
Just remember, the higher the batter is in the cake tin, the longer it needs to bake.
Line your chosen baking tin with parchment paper, grease it and first place a layer of the batter, then the apples then top with 1/3 of batter and then bake.
Alternatively you can fill the cake tin with all the batter and gently press the apples into the mixture.
Bake it for 45-55 minutes depending on how thick your cakes are. A toothpick should come out clean when inserted to the center of the cake.
Let the cake cool for minimum 30 minutes before eating it!
Thank you for reading and cooking.
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