This cake is absolutely must – have at our house. It sometimes happens, I make it twice a week . It contains small amount of pressed fat comparing to other cakes. I’m talking abouth a very healthy extra virgin coconut oil. Most of fat comes from nuts and coconut. Moreover it’s not very sweet and I use here coconut sugar that has nearly half lower glycemic index than other healthy sweetners. The only preparation you have to do i to have sweet potatos baked, for example frozen.
Ingredients:
Cake:
- 50g extra virgin coconut oil
- beans scraped out of vanilla stick or if someone suffers from allergy to real vanilla may excepti0nally use vanillin sugar.
- 20g gold rum
- 200g coconut sugar
- 300ml plant milk (soy organic or oat are less sweet)
- 40 freshly ground gold linseed (flaxseed)
- 350g baked potato
- 250g homemade gluten free mix*
- 60g defatted cocoa
- 3 heaped tsp glutenfree baking powder
Topping:
- 60g coconut butter*
- 150g dried dates
- 1/2 tsp ground cinnamon
- 10g dark defatted cocoa
- 100g plant milk (oat)
- shreded coconut for decoration
*You may use other healthy natural sweetener – maple , date or coconut flower syrup.
coconut butter* – do it yourself very easy. Put shreded coconut in a high-speed blender and process untill smooth. Don’t overheat your butter. If temperature raises to much let it cool and try blending again few minutes later. Nut butter will also succeed on this task.
gluten free mix*– create it mixing together two 2 parts base flour + 2 parts filling flur + 1 part starch flour. ( here 100g ground buckwheat + 100g ground corn + 50g potato starch). I also bake in a version with 75g ground buckwheat+ 75g ground oats + 75g ground brown rice + 25g potato starch.
Instructions:
- Prepare a baking tray (23cmx23cm). Line it with a baking paper and preheat oven to 160°C with double heater mode without circulation.
- If you have cooking blender place coconut oil, coconut sugar, plant milk, rum and vanilla inside and set heater to about 40ºC . If not, melt oil seperately and whisk all together in blender.
- In a grinder process linseeds and add to other ingredients in blender and mix well.
- In next step add a sweet potato chopped into pieces and blend until smooth.
- Add flours and baking powder.
- Bake for about 40 minutes, afterwards let the cake cool completely.
- Prepare topping blending dates, coconut butter, cocoa, cinnamon and oat milk until smooth.
- Work the cream on top. Cut into sixteen pieces and serve.
- Store in the fridge.
Enjoy your meal!
Do you like the post?
Like and follow my facebook page (https://www.facebook.com/vitaminove/). First click Like! and then set “display first” in follow options.
Also check out my Instagram (https://www.instagram.com/vitaminove_com/)
Leave a comment!
