Posts Tagged ‘sweet potato cake’

Sunny Sweet Potato Mango Porridge (GF, V)

Sweet potato-mango porridge (GF, V) Sweet potato-mango porridge (GF, V)

Winter is still going strong here in the North, and we just had a few really, really grey weeks. A couple of days ago I was at a playground with my daughter, and I saw a glimpse of the sun behind a cloud. I got excited (ha) and started to point it to her. She was staring at the cloud and then back at me, clearly trying to figure out what was happening, and yep, let’s face it, maybe it wasn’t so easy to understand what I meant. Anyway, the glimpse of sun made me realise how badly I do miss the spring and summer time. Oh pretty please, spring, come already!

But as we still have some time before spring really hits these latitudes, I felt I had to come up with something sunny. And here it is! Lovely (and gluten-free of course) mango- sweet potato porridge, topped with oh-so-delicious cardamom granola and berries.

Sweet potato-mango porridge (GF, V)

The weekend was actually really pretty here as well (had a lovely walk on ice), and it’s still sunny (but cold, brrr) as we speak. I just prepared more of this porridge, and I have to tell you: when enjoying this yellow and delicious porridge and the sun is shining outside it’s really easy to believe that spring is really just around the corner!

The mango sweet potato porridge is of course gluten-free, dairy-free and suitable for vegans as well. It’s nutritious, filling and very easy to prepare, too!

I hope you’ll love it!

Tuulia xx

Sweet potato-mango porridge (GF, V) Gluten-free and vegan Mango-Sweet Potato Porridge 

for two

2 dl buckwheat flakes
1 dl plant based milk + 1 dl water OR 2 dl water
1 Tbsp ghee / virgin coconut oil
about 300 g mango (fresh or frozen)
about 200 g piece of sweet potato
hint of salt

1. Peel the sweet potato and dice it. Boil until soft.
2. Add buckwheat flakes and liquids into a kettle, and season with salt and cardamom. Let boil with low heat until cooked.
3. Peel mango and dice it too. Add the mango and cooked sweet potato to the porridge, and mix with a hand blender, until smooth and nice. If you use frozen mango, the porridge will of course be cold. If you don’t like that, no worries – just put the kettle back on the stove and heat the porridge.
4. Serve the porridge with granola and berries.

2 dl buckwheat / gluten free oat flakes
1 dl sunflower seeds
1 dl pumpkin seeds
4 Tbsp ghee / virgin coconut oil
1,5 tsp cardamom
2 Tbsp lucuma powder
4 medium sized dried figs
(2 Tbsp maple syrup, if desired)

There will be a lot of granola left, and it’s perfect with other porridges, oatgurts and so on. Store it in a glass jar.

1. Heat the oven to 175 degrees.
2. Mix all the ingredients together and spread onto an oven tray.
3. Heat for about 15 minutes, until the granola is golden brown and lovely.

Lovely Christmas Date Cake (with Sweet Potato!)

Lovely Christmas date cake with lucuma frosting (gf, dairy free, vegan)

Two years ago I created one of my favourite recipes of all time: a lovely Christmas date cake, that was not only delicious, sweet and perfectly sticky, but also gluten free, dairy free, vegan, and nut free. The cake has been incredibly popular, and I’ve received a lot of thank you-messages, but also questions about bananas, and how they could be substituted in the recipe.

This in mind I was looking through the pictures and decided it was time to update both the recipe, and the pictures. It was a bit risky, because it’s by far the best Christmas date cake I’ve eaten, but the risk (haha) was worth taking – the cake turned out lovely.

Lovely Christmas date cake with lucuma frosting (gf, dairy free, vegan)

I decided to substitute sweet potato for the bananas, since it was so nice in this Sweet Potato Chocolate cake I baked a while ago. To add even more Christmas spices and scent, I replaced the chaga mushroom tea with chai tea, and instead of coconut cream, I used oat cream “cheese” (In Finland it’s available under the brand Oatly). The cream cheese is so nice together with lucuma powder, which sweetens the frosting naturally.

(Please note, that if you have coeliac diseace or you’re allergic to grains, you might want to use coconut cream instead of oat cream cheese.)

Lovely Christmas date cake with lucuma frosting (gf, dairy free, vegan)

The baking and photo shoot day was a bright and brisk winter day, with almost blue light, and the cake turned out as lovely as the day was. This Christmas instead of the date cake with bananas I’m going to bake this sweet potato version again – even my brother, who usually wants to have nothing to do with gluten and refined sugar free vegan cakes, had to admit that this Christmas date cake is delicious. A win for me, hah!

Please note that the cake just gets nicer if you bake it a day or two before, but the frosting doesn’t like waiting that much. So, frost the cake on the day you’re having it, and enjoy!

Tuulia xx

Lovely Christmas date cake with lucuma frosting (gf, dairy free, vegan)

Lovely Christmas date cake (gluten free, dairy free, vegan, nut and soya free)

prepared in a 20 cm cake mold (with a removable bottom)

200 g pressed dates
1,5 dl water
2 dl virgin coconut oil
1 dl coconut sugar
2 dl sweet potato puree (from about 300 g piece of sweet potato)
1 dl coconut milk
2 dl rice flour
1,5 dl coconut flour
2 Tbsp psyllium
2 tsp baking soda
1 tsp cloves
1 tsp ground dried ginger 

1 tsp ceylon cinnamon 
1 tsp cardamom 
1-2 dl chai tea 

2 cans of oat cream cheese
2-3 Tbsp lucuma powder 
(1-2 Tbsp maple syrup)

1. Heat the oven to 175 degrees. Cover the cake mold with parchment paper and oil it lightly. Prepare the sweet potato puree: peel and chop the sweet potato, and boil until done. Pour the water out and cool the sweet potato pieces down with cold water. Mash them with a fork. Boil some water for the chai tea, and prepare it as well. 

2. Mix the flours, psyllium, soda and spices together. Crumble the dates into a kettle, and boil with water for a couple of minutes, until the dates are soft and mixed with water. Add the coconut oil and sugar, sweet potato puree and coconut milk. Mix well, until the oil has mixed with the batter. 

3. Add the flours into the batter and mix well again, until it’s smooth. Then add the chai tea, and mix once more, until the batter is smooth and delicious – taste it, it’s so good. 

4. Spoon the batter into the cake mold and bake around 45-50 minutes, until the cake is done. Wait until the cake has cooled down before frosting or tasting it – this is important. 

5. While you wait for the cake to cool down, prepare the frosting: mix the ingredients, add sweetener if needed. 

6. When the cake is done, you’re ready to frost it. Decorate it as you wish. 
lLovely Christmas date cake with lucuma frosting (gf, dairy free, vegan)

Sweet Potato Chocolate Cake with Popcorn (gf, vegan)

Sweet potato-chocolate cake with popcorn (gluten free, vegan)

May I present possibly the best sweet potato chocolate cake ever?

Yep, I knew you’d be interested, so here we go: perfectly chocolatey, moist, vegan and gluten free sweet potato cake with lightly salted popcorn and thick, sticky and sweet date caramel frosting… Divine!

Sweet potato-chocolate cake with popcorn (gluten free, vegan)

The cake is easy to make, deeply chocolatey and the texture is moist, fluffy and nice, but still easy to cut. I made this cake using teff flour, which I hadn’t used before in sweet baking. If you are familiar with teff, then you also know that the taste is special, a bit sour you might even say.

The taste of the cake is special too, and us grown-ups in the test group just loved, loved it, but the younger ones, my sister’s children, didn’t like the cake that much – they thought it was a bit too special. But it was totally ok, ’cause it meant more cake for the rest of us, ha. (And I have to mention that my sister had four pieces herself, since of course she had to finish the pieces her girls didn’t eat…)

The cake might divide opinions, but us adults really loved it, maybe even too much – the cake was almost addictive (I’m craving it so badly at this moment when looking at the pictures…!).

Sweet potato-chocolate cake with popcorn (gluten free, vegan)

If you want to be more than sure that everyone will love the cake, you can of course substitute a milder gluten free flour for the teff. But I will use teff also in the future and try it out in other sweet baking as well – the combination was so good. The texture of the cake is moist but fluffy, but still the cake is very easy to cut and it holds together well – sweet potato makes for a great substitute for eggs!

This gluten free, vegan sweet potato chocolate cake also has a lovely frosting: oat cream “cheese” (I used Oatly’s “Påmackan” that we have here in Finland) and date-coconut caramel blended nicely together. Sweet. By the way, when I was younger I used to work in a coffee house, where we had this perfect chocolate cake I couldn’t resist. And now, almost a decade later, I had very similar cake on my plate, even to my own surprise. Only, this time without gluten, dairy products or refined sugar – not bad!

Oh and the popcorn! For a long time now I’ve been craving to combine lightly salted popcorn with sweet baking. This cake has some ground popcorn kernels inside, and it will be decorated with them too. Easy, tasty and oh so pretty too!

Hope you’re having a sweet day as well,
Tuulia xx

Sweet potato-chocolate cake with popcorn (gluten free, vegan)

Sweet Potato Chocolate Cake with Popcorn (gluten free, vegan)

prepared in a 20 cm cake mold (with a removable bottom)

wet ingredients:
2 dl sweet potato puree
2,25 dl plant based milk
0,75 dl maple syrup
0,5 Tbsp apple cider vinegar

dry ingredients:
2,5 dl teff flour
2 Tsp psyllium
0,75 dl coconut sugar
1 tl vanilla powder
hint of salt
2 dl crushed, lightly salted popcorn
1 dl dark, unsweetened cocoa powder
1,5 Tsp baking soda

virgin coconut oil

date caramel:
0,5 dl coconut milk
8 soft medjool dates (pitted)
1 Tbsp tahini

2 packets of (Oatly) oat cream cheese (Påmackan)
2 tbsp lucuma powder
1 tsp raw cocoa powder
1 tbsp maple syrup

For decoration: lightly salted popcorns, maple syrup

1. Heat the oven to 175 degrees. Cover the cake mold with parchment paper and oil it lightly. Prepare the sweet potato puree and popcorn (in coconut oil).

2. Let the sweet potato soup cool down and mix the wet ingredients together.

3. Mix the dry ingredients together well, and then add them to the wet ingredients: mix well.

4. Scoop the dough into the cake mold and bake for about 30 minutes, or until the cake is done.

5. While the cake is in the oven, prepare the frosting: blend the coconut milk, tahini and medjool dates together and mix until you have sweet and creamy date caramel. Mix with the oat cream cheese along with lucuma, raw chocolate powder and maple syrup.

6. When the cake is baked, let it cool down well. When ready, spread the lovely frosting on top of the cake, and decorate with popcorn and maple syrup.

7. Enjoy! ✨

Sweet potato-chocolate cake with popcorn (gluten free, vegan)