Sweet potato and date cake with cream cheese topping

Sweet potato and date cake with cream cheese topping

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  • 4
  • Easy
  • 20 minutes
  • 1 hour


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Pasha Parks
    June 23, 2015

    HI – can you substitute soya milk for normal milk?

    1. Amy Ebedes-Murray
      June 23, 2015

      You absolutely can. Enjoy!

      The TASTE Team