Sweet Potato Spice Cake with Vanilla Cashew Cream
This Sweet Potato Spice Cake with Vanilla Cashew Cream does not disappoint! It has all the goodness you expect in a cake while being dairy, egg, and gluten free! You can thank me later…
Ingredients
Dairy, egg and gluten free (All ingredients organic as much as possible.)
1 cup melted coconut oil
2 3/4 cup gluten free all purpose flour
1 1/2 cups evaporated cane sugar (Wholesome is the brand I use)
1 cup unsweetened apple sauce (cold)
2 baked sweet potatoes, peeled and smashed
2 tsp cinnamon
2 tsp ginger
2 tsp vanilla
1 tsp baking soda
1 tsp sea salt1
1/2 tsp nutmeg
Vanilla Cashew cream
2 cups soaked organic cashews (soak 2-4 hours , rinse and drain)
1 cup filtered water
1/2 cup pitted dates (soak in warm water for 1 hour, drain and put dates in blender and blend into a creamy paste)
2 tsp vanilla extract
Pinch of sea salt
Place water, cashews, date paste, vanilla and pinch of salt into blender and blend until smooth. Drizzle or dollop on cake, add a dash of cinnamon powder.
Preparation
Preheat oven 325 F and lightly grease 10" round cake pan.
In a large mixing bowl, combine the flour, cinnamon, ginger, nutmeg, baking soda and salt.
In another bowl add the mashed sweet potatoes, coconut oil, sugar and blend with an electric mixer until smooth, while still mixing add the apple sauce and vanilla until you have a creamy mixture.
Fold you dry flour mixture into your wet ingredients and mix with electric mixer or large spatula until smooth.
Make sure you have no lumps.
Pour batter into the prepared baking pan.
Bake about an hour, until a toothpick, inserted in the center comes out clean.
Let cake cool in pan on a rack.
Once cooled transfer to cake plate.
Drizzle with Vanilla Cashew Cream and serve.
A Votre Sante
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