While you may have had carrot cake, you're probably yet to try sweet potato cake! This gluten free, dairy free recipe is the perfect high tea treat.
Preheat the oven to 180°C and grease a 20 cm round cake tin with a little coconut oil.
Sift the flours into a large bowl, add the rest of the dry ingredients and give them a good old mix about. Make a well in the centre, add the vinegar, eggs, macadamia nut oil, maple syrup and almond milk then mix everything together well. Fold through the sweet spud and dates, transfer to the prepared tin and bake for 30–35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool a little in the tin before turning out onto a wire rack to cool completely.
To make the icing, pop the dates and coconut oil into a blender and pulse together briefly, then continue to whizz together, gradually adding the coconut milk, until you have a thick, creamy icing. Add the salt flakes (this will really bring the flavours together).
Spread the icing over the cooled cake using a spatula to make sure it is nice and even. Any leftover icing can be stored in the fridge in an airtight container for up to 5 days or spread onto individual slices of the cake.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe is featured in 'Food to Make You Glow' by Lola Berry, published by Plum, RRP $39.99.
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