Listen to your body and give yourself a celebration: Sweet Potato Cake!

Posted by Marytachy on

Hi Nuts!

It is Sunday and I feel a bit tired. I have been training the whole week like crazy, and also it has been the second week working and getting into the Jungle rhythm of September in London, everything starts, everything is changing…

So I remember that we need to celebrate our success of the aims we propose to ourselves and the awareness in those moments that we didn´t make them for any reasons.

So, I think we deserve a nice cake!!! What do you think?And why not repeat one of my favourites.

It is a cake I made for my Birthday party two years ago. I know, if you look at the pictures it doesn´t look very appealing. – At the moment I took it from the oven we all looked at it at the beginning really confuse about the taste, yes with weird faces -, however, once we start eating it, we couldn´t stop!! It was delicious!!

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A couple of days ago my cousin remind me this recipe which she loved I wanted to try again.

Therefore, because is September, because we are tired, it is cold outside and we deserve a celebration… let´s bake a cake for the God of the Cakes!!

The best of this recipe is that it doesn´t need much ingredients and also make us feel so good! Because…it is sugar free, diary free and gluten free (so, what it is this?…is a delicious sweet potato cake! Trust me). Also suitable for vegetarian!

 

Inspired by: Cultivated Wellbeing and Dulce, Sano y Natural

Type of dishe: Dessert

Time: 1 hour

Ingredients (8 portions):

  • 3/4 cup roasted sweet potato puree

  • 1/4 cup maple syrup or agave syrup

  • 1/4 cup coconut oil

  • 4 eggs

  • 1 cup wholemeal gluten free flour

  • 1/4 cup coconut flour

  • 1/4 tsp sea salt

  • 1/2 tsp baking soda

  • 1 tsp cinnamon

  • 1 coffee-spoon* of nutmeg

  • 1 clove

  • 1coffee-spoon of ginger powder

Method:

  1. Preheat the oven at 180 Cº.

  2. Boil the sweet potato with its peel. Once they are ready (pierce them to see if the are soft), let them get cool, and peel them taking out all the meat. (we do that in order to have the sweet potato as dry as possible). Mash them.

  3. Melt coconut oil

  4. Combine wet ingredients in a large mixing bow

  5. Combine dry ingredients in a small mixing bowl

  6. Add dry ingredients to wet, and mix until smooth

  7. Bake in a greased loaf pan for 35-40 minutes

Chocolate coating (optional):

  • 100 g. gluten free chocolate coating.

  • A bit of coconut milk or any other alternative milk.

To bare in mind!

We need to leave the cake rest about 10 minutes before removing from loaf pan and add the coating.

It is difficult to know when is the cake ready, due to it is quite wet and soft, but trust me 40 minutes is enough.

*A coffee-spoon is smaller than tea-spoon, so if you don´t have one, just meassure 2/3 of tea-spoon.