This is a different version of my chocolate sweet potato cake. The difference is in using raw vegetable instead of baked. The consistency of baked cake is rather more like carrot cake’s.
- 20g gold linseeds (flaxseeds)
- 20g chiaseeds
- 200g coconut sugar
- 50g extra virgin coconut oil
- 20g golden rum
- 100g + 200g plant milk (OAT)
- 400g raw sweet potato
- 200g orange (peeled)
- 1/2 tsp cinnamon
- 100g ground buckwheat
- 100g ground millet flakes
- 70g ground gluten free oat flakes
- 30g potato starch
- 3 heaped teaspoons gluten free baking powder
- 200g dried apricots (sulphur free)
- 60g shredded coconut butter*
- 100g freshly squeezed orange juice
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.
- Prepare a baking tray (23cmx23cm). Line it with a baking paper and preheat oven to 160°C with double heater mode without circular.
- Grind flours and set aside.
- If you have cooking blender place flaxseeds and chiaseeds inside and grind.
- Add coconut oil, coconut sugar, 100g plant milk, rum and set heater to about 40ºC for 5 minutes. If not, melt oil seperately and whisk all together in blender.
- In next step add a sweet potato chopped into pieces and orange, blend until smooth.
- Add flours, baking powder and remaining plant milk.
- Bake for about 40 minutes, afterwards let the cake cool completely.
- Prepare topping blending apricots, coconut butter and orange juice until smooth.
- Work the cream on top. Cut into sixteen pieces and serve.
- Store in the fridge.
Enjoy your meal!