Oil-free Sweet Potato Soy Milk Cream Cake
Sweet potatoes are rich in fiber, vitamins, and minerals, making them a nutritious addition to this dessert.
This is vegan and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Oil-free Sweet Potato Soy Milk Cream Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a round cake pan.
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Peel and cut the sweet potato into chunks. Steam until soft.
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In a blender, combine the steamed sweet potato, soy milk, maple syrup, and vanilla extract. Blend until smooth.
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In a mixing bowl, whisk together the almond flour, gluten-free flour blend, baking powder, and salt.
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Pour the sweet potato mixture into the dry ingredients. Stir until well combined.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
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Once cooled, refrigerate for 30 minutes to set.
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Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 50g17%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
