Updated: Oct 1, 2020
Food in the pocket hydration in the bottle* - Here are the real, real food race cakes for your next race or training session.
* Quote by Dr. Stacy Sims (Give her a follow on instagram)
The sweet potato cake is back, and this time it's portioned and ready for race day.
Bake a ton of them and keep them in the freezer for your training or that important day.
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.
Before we get to the recipe, I have something exciting to tell you:
I am building a performance food community for athletes,
and I need your help to do it.
Thank you for landing on this post, thanks for baking, reading and commenting - I love it, the more we are the more fun it is and the more I can create and make happen.
Therefore I am building a community and you can help me grow it.
The Eat Race Win community will be a hub for performance food recipes, nutrition tips and trick for all of you awesome athletes out there. If you have made the banana bars or the vegan protein squares and liked them - this is your community.
Help me by tagging your friends underneath my instagram posts or share my recipes on your social media channels.
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Sweet potato race cakes
Yield: 12 cakes muffin size
Prep time: 10 minutes
Baking time: 25-30 minutes
300 g (2 cups)baked sweet potato
65 g rolled oats (2/3 cup)
2 tbsp shredded coconut
2 tbsp (topped) of firm honey (or 3 tbsp liquid)
1 tsp vanilla powder/essence
1 tsp cinnamon
2 tsp baking powder
zest and juice of 1 lime
1/2 tsp. salt
100 g (1/4 cup + 2 tbsp) melted coconut oil or similar (or butter if you wanna go nuts)
30 g (1/4 cup) blueberries - fresh or frozen
30 g (1/4 cup) raspberries - fresh or frozen
shredded coconut for dusting
You can easily add protein to these race cakes, and if you do, I recommend that you substitute the oats or some of them.
Before you start here is a TIP:
You can bake them in muffin paper cups, to make it extra easy to bring along. I recommend placing the paper cups in a muffin tin, to prevent the bater from escaping... Just saying!
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 - the big ones takes about 45-50 minutes, smaller ones - less. Cool them down before step 2.
Now that you have the baked sweet potato and cooled it down - get your blender out. Pre-heat the oven to 170*c/340*F
Blend all the ingredients EXCEPT the coconut oil AND the berries - it goes in later.
Blend until smooth.
Then add in the melted coconut oil whilst blending at low-medium speed.
Now taste the batter - you can add more spices, zest or sweetener if you wish to.
Grease your muffin tins/paper cups and dust them with shredded coconut.
Rinse the berries if you are using fresh ones.
Spoon the batter into the tins/paper cups and press the berries into the batter. If you are bringing them to a race or a training session, make sure to cover the berries completely.
Now depending on how much batter you spoon in each cup, the baking time will vary. Try and keep them as flat as possible, about an inch/2,5 cm.
Bake it! 25-30 minutes. If you have a modern oven with a fan the baking time is more towards 25 minutes and if you don't it's 30 minutes- ish.
Rotate the cakes one or twice during the baking time to ensure even baking - you know your oven best - mine is most aggressive towards the back left corner.
The cakes are done when They are golden brown and firm.
Cool down and either serve straight away or wrap it for your training or that important race day.
NOTE: You can substitute the berries for more or less any fruit - plums, peaches, pears etc. be creative!
I look forward to seeing your sweet potato race cakes.