Ingredients

Method

• 180 ml brown sugar
• 250 ml sunflower oil
• 1 t grated orange rind
• 2 free-range eggs
• 120 g dates, chopped
• 100 g coconut
• 140 g mashed sweet potato
• 240 g self-raising flour, sifted
• 125 ml soya milk
For the topping
• 2 tubs cream cheese
• 5 ml lemon zest

Method

Ingredients

Preheat the oven to 180ºC.

Grease a 20cm pan. Beat the sugar, oil and orange rind until light and fluffy. Beat in the eggs then stir in the dates, coconut and sweet potato. Stir in the flour and milk.

Pour into the pan and spread evenly. Bake for 1 hour.

Leave to cool for 5 minutes before turning out onto a cake rack. Cool.

Mix the cream cheese and lemon zest and spread over the top of the cake.
TASTE’s take:

This moist cake is really easy to make – and no-one will even notice the veggies! If you leave out the topping, the cake is lactose free.