It’s been a while since I’ve posted a recipe. I seem to go through phases of deep emotional sugar-related thoughts to a flurry of recipes and then back to the deep stuff. If you like or liked your cake (like me), then this recipe is for you.
In my eyes right now, this sugar-free sweet potato & walnut cake is quite simply awesome. It’s authentically, completely sugar-free. That means it has NO sugar substitutes in it. No dates, no coconut sugar, no stevia, nada. It’s naturally sweetened with the sweet potato and dessicated coconut which are both low fructose. It hits my cake texture craving spot perfectly.
As ‘sugar-free’ starts to go mainstream, I predict you’ll see the ‘sugar-free’ label a lot. You need to watch out because it’s being used all over the shop for things I wouldn’t really consider truly ‘sugar-free’. Just keep your wits about you on this one.
Anyway here’s the recipe…
Sugar-free sweet potato & walnut cake
Makes about 10 portions
- 1 medium sweet potato
- 1 ½ cups of flour (I used rye flour)
- 2 eggs (beaten)
- 3 tbls coconut oil (could try replacing this with melted butter if you wish)
- 4 tbls milk
- ¾ cup unsweetened desiccated coconut
- ½ cup walnut pieces
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp cinnamon
- pinch of salt
- Preheat oven to 180C and grease an 18 cm round cake tin or a loaf tin.
- If the coconut oil is solid, stick it in a little ramekin and place in the oven for a few minutes to melt it.
- Cook your sweet potato. I tend to put mine whole in the microwave for about 6-7 minutes until very soft and cooked through. Peel, and then roughly chop/semi mash.
- Place the flour, walnuts, baking powder, bicarb, salt, dessicated coconut, and cinnamon in a large mixing bowl. Stir to combine.
- Whisk the eggs, milk & melted coconut oil together in a smaller bowl
- Pour these wet ingredients into the larger bowl containing the dry ingredients. Fold the ingredients through (It can get a bit tough and seem like there’s not enough liquid but bear with it.)
- Mash in the sweet potato until really well combined with the mixture (this takes a bit of elbow grease).
- Place mixture into the prepared tin and push down with a wooden spoon.
- Bake in the oven for about 45-50 minutes then let cool.
What to do with your cake?
- Have a slice as a snack with a cup of tea in the afternoon.
- Have a slice as a quick grab and go breakfast (much better than a shop bought muffin or those breakfast biscuit things)
- Cut into portions, wrap in cling film and freeze. You can defrost them instantly in the microwave in 60 seconds…voila!
Now this recipe isn’t gluten free I know. If gluten is an issue for you, you could make it gluten free by using buckwheat or quinoa flour. You could also make it dairy free by using almond milk. But note, I haven’t tried this recipe with either of these options so you’ll be experimenting. Let me know how it goes!
What do you think about ‘sugar-free’ cakes and bakes? Have you found ‘sugar-free’ recipes that you don’t really think qualify? Do you get ‘cake’ texture cravings like me? Have you tried cooking this and if so how did it turn out?