I have been on a sweet potato binge lately, and I don’t mean the fries. I have been baking up a storm using sweet potatoes. Who knew they were so versatile?!
This breakfast cake literally takes the cake. It’s sweet and cakey and full of flavor. Its grain free and gluten free. I haven’t tried it with any egg or flour substitutions. But I have tried it with both vegan butter and coconut oil. Both work great. I also have used pumpkin puree instead of sweet potato and both turned out great. I prefer the taste of sweet potatoes but it is personal preference.
I warmed up my chocolate chips in a bowl over my preheated oven. It gave just enough melty-ness to the chips so they created a marbleized effect but still remained chips. Also, because sweet potatoes are… well… sweet, you dont need to add as much sugar to the recipe if any. I did not add any extra sweetener to this cake, but you can add 1/4 cup of maple syrup to the batch if desired.
For this recipe you can use either a canned sweet potato puree or fresh sweet potato puree. If buying canned DO check the ingredients, some have added syrups. If using fresh sweet potatoes, boil them until soft, run them under cold water, peel then mash. (I usually use a medium sized organic sweet potato and then give the leftovers to my pup mixed in his food).
1-2 bananas mashed
1/2 cup sweet potato puree
1 tsp vanilla
1/2 cup of coconut oil/ butter/vegan butter
1/4 cup coconut cream
1 1/2 cup almond flour
1/2 cup cassava flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 cup maple syrup (optional)
1/3 cup chocolate chips
Directions: preheat oven to 350. Line a cake pan with coconut oil. In a medium bowl, mix together the wet ingredients. In a separate bowl, mix together the dry ingredients. Then combine both wet and dry together. Then fold in chocolate chips. Bake for 20-25 min (or until a toothpick goes in and out clean). Let it cool and enjoy.
let me know your thoughts in the comments below!