It has a name: Welcome to another recipe in "The Quarantine Cookbook", the cookbook that is written as we go through a world pandemic.
As you might have read before, I am craving cake amongst other things all the time, so I have researched how to bake the best cakes without all the sugar and flour as a basic cake recipe asks for. So, I have discovered that the sweet potato is your friend when it comes to baking cakes. It's sweet, it's moist, it's filling and it's easy to work with - what's not to like?.
This recipe, my friends, will BLOW YOUR MIND! I tell you, no one will know that this cake is not a real what and sugar cake - guarantied! It's moist, sweet, spiced and absolutely delicious and it can sit in the fridge for a couple of days and be as good if not better than the day you baked it.
Ok, get your sweet potatoes out and get ready to bake!
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
2 tsp. ground cardamom
1 tsp. ground dry ginger
1/2 tsp ground cloves
2 carrots, peeled and shredded
1/4 tsp salt
200 g baked sweet potato
1 tbsp honey/maple syrup
1 lemon, juice and zest
2 tbsp. cream optional ( I used plant based 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.