Sweet Potato & Coconut Cake
By Ana Ortiz
I’m not sure if this is a cake or a bread. I guess it depends on the pan you bake it in. I’m not sure if this is breakfast or dessert. I guess it depends on the time of day you eat it— it’s perfect any time of day. It’s not too sweet, and welcomes a smear of creme fraîche or yogurt, a drizzle of honey. and a sprinkling of salt.
Speaking of pans, I baked mine in an 8” loaf pan. It took 1 hour and 10 minutes in my oven. A round 8” pan would work just as well and take about half the time to bake. Timing will depend on how hot your oven runs. All ovens are different.
The recipe calls for 1 cup of roasted sweet potato. It’s nice to make this ahead of time or throw an extra one in the oven if you are making sweet potatoes for dinner.
INGREDIENTS
10 pitted dates soaked in ½ cup of hot water for 20 minutes
3 eggs
½ cup coconut oil (melted but not hot)
1 cup roasted sweet potato, without the skin
3 tablespoons coconut sugar
1 tablespoon vanilla extract
2 cups almond flour
½ cup tapioca flour
2 tablespoons coconut flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
½ teaspoon cardamom
½ teaspoon nutmeg
METHOD
- Preheat the oven to 350°.
- Line a 8” loaf or cake pan with parchment paper and spray with cooking spray. Set aside.
- In a medium bowl whisk together the almond flour, tapioca flour, coconut flour, baking powder, baking soda, salt and spices. Set aside.
- In a food processor or high powered blender, blend together the dates, the ½ cup of water they soaked in, eggs, oil, sweet potato, coconut sugar, and vanilla extract until smooth. (If using a high-powered blender, place the ingredients in the exact order listed.)
- Scoop out the mixture and place in a medium bowl fold dry ingredients into the wet mix.
- Pour batter into the prepared pan and bake until a toothpick inserted in the center comes out clean. Start checking after 30 minutes.
Serve hot or cold, dressed up (see above for ideas) or casual, any time of day.