So for this week, I decided that I would be utilizing my favorite root (not a tuber like its less sweet cousin the potato) into a form which my children would most certainly consume happily. Sweet potato pie? Nah, that's too easy and I have been wanting to work on a few new cake recipes. So I embarked on a search for a sweet potato cake recipe. I wasn't finding too much for what I was looking for, and started pulling things together into ratios that seemed to work for my basic gluten-free cake recipes. The first try was marginal. The kids actually really liked the cake, but it was super moist and when settled and cooled was pretty dense. So I started again and changed the ratios a bit and decided that I really wanted to use coconut oil (my latest obsession) in the recipe. The second shot was a hit with the kids and everyone else I had assigned as my sweet potato cake guinea pigs. When I told the kids that the secret ingredient was sweet potato, after the shocked look on their faces dissipated Little Sis squinted at me and said "your making us eat vegetables we hate without knowing it!" Yes, yes I am.
Spiced Sweet Potato Cake
2 1/2 C Gluten-free flour blend
2 tsp baking powder
2 tsp ground cinnamon
1 1/2 tsp ground ginger
1 1/2 tsp fresh ground nutmeg
1/4 tsp salt
1 tsp xanthum gum
1 1/2 C unrefined sugar
2 C sweet potato, cooked and mashed
1 tsp vanilla extract
1 tsp vanilla extract
1 C coconut oil
2 Tbs honey
1/2 C powdered sugar
1-3 tsp water
Preheat the oven to 325 degrees
Spray a 8" pan with cooking spray and set aside.
In the medium sized bowl blend together flour, baking powder, spices, salt and xanthum gum.
In the bowl of a stand mixer add sugar, sweet potato, eggs and coconut oil. One cup at a time, add the dry ingredients to the mixer while it is running on its lowest setting. Continue to mix until well blended, about a minute.
Pour batter into the bundt pan and bake for about 45 minutes or until a toothpick comes out clean. This cake can be very deceiving when it's not completely baked, but a little golden, so be sure to check with a pick.
Combine honey and sugar in a small bowl and blend together. Add water, 1 tablespoon at a time until the glaze is just thin enough to pour.
When cake has cooled, drizzle glaze over the cake.