It's true - I have turned into a cake blogger, honestly I never thought that would happen - funny how a world pandemic changes you. But at least it's healthy cakes, so it's not that bad.
I'm back with more sweet potato cakes, and I have really gotten the hang of making a super delicious cake from these lovely things.
Now you're either thinking - "YES"! or "ffs, can't she do anything else than delicious healthy cakes that I can eat with a good conscience" - ok, if you're thinking ffs, then it's probably more in the lines of "why is there no cheese frosting or deep fried anything..." and the answer is simple: Because there's not! That is another blog, maybe Paula Dean can help you out there.
On this site, I am currently baking with lots and lots of sweet potato and this time I'm merging the chocolate cake with a danish cake called "drømmekage" which means dream cake. The dream cake is known for it's baked caramelized coconut topping and typically it comes on a regular vanilla sponge cake, but I thought I would go bounty bar on it and combine cocoa and coconut.
The cake is baked in two steps, first the base cake, and then you add the topping and finish it. You will NOT be disappointed with this recipe.
I have adjusted the sweetness of the batter with an extra banana, since the cocoa powder tends to make it a bit bitter and less sweet, so if you are serving it for people who are used to high sugar cakes, the extra banana is much needed - but with that and the dates and maple syrup, my test subjects have happily been eating this cake even though it's free of gluten, dairy and refined sugar.
WARNING: This cake is super moist, delicious and addictive!
Sweet potato coconut dream cake
Yield: 1 cake (9-10 inch cake tin, I recommend a springform pan, since you can't flip it upside down without losing the coconut topping)
Prep time: 10 minutes
Cooking time: 20 minutes + 10 minutes
For the cake
300 g baked sweet potato
1 banana (get an old one if you have one)
45 g rolled oats (1/2 cup)
7 dates (pitted)
4 tbsp maple syrup (or honey)
1oo ml (just under half a cup 0,43 C) almond milk
75 g (3/4 cup) dutch cocoa powder (any unsweetened cocoa will do)
1 tbsp baking powder
1/2 tsp. salt
100 g melted coconut oil or similar (or butter if you wanna go nuts)
100 g shredded coconut