I don’t make cakes very often, mainly as they normally aren’t that healthy and I don’t trust myself not to eat the whole darn thing. This cake is in the middle of the scale, or so I’ve convinced myself! And yes, it really is made with sweet potatoes!
If you put the icing on top I usually reduce the sugar content in the actual body of the cake a little, otherwise it can be a little too sweet and overpowering. The sugar measurement listed in the recipe is regular. You can also make it with half sugar and half honey to increase the ‘natural’ sugar content if you so desire.
- 140g light brown sugar
- 130ml melted coconut oil
- 150g pureed sweet potato
- 1 large egg
- 2 tsp vanilla extract
- 160g plain flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp bicarbonate soda
- 75ml plain soya yoghurt
- 75g desiccated coconut
- 50g walnuts (extra for decorating).
Construction: Boil or steam the sweet potato and puree in a blender. Allow to cool. Melt the coconut oil and then blend with the sugar and cooled sweet potato mixture. Add in the egg and vanilla extract and whisk until all incorporated. Sift the flour, baking powder, bicarb, cinnamon, mixed spice and salt in a bowl, before adding into the pureed mixture. Mix it well and then fold in the yoghurt. Gently fold in the coconut and chopped walnuts before spooning into the lined baking tin (20cm springform tin). Bake in the oven at 170 degrees (fan) for around 30-25 minutes. Allow to cool slightly on a wire rack and then glaze with a basic icing and sprinkle on some toasted coconut flakes and some whole walnuts. Taste the gooey cakeiness!!
swizzlerskitchen.com 
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