Ingredients

Method

• 5 free-range eggs
• 200 g Woolworths organic brown sugar
• 400 g Woolworths Beauregard sweet potatoes, peeled and grated
• 1 t vanilla extract
• 420 g almond flour
• 1 t ground ginger
• 1 t ground cinnamon
• ½ t ground nutmeg
• 1 t turmeric
• 1 t baking powder
• 40 g Thompsons seedless raisins
• 40 g desiccated coconut
• ¼ cup avocado (or canola) oil
• Microgreens, to garnish
For the date “butter”, blend:
• 16 Medjool dates, pitted
• 1 lemon, zested and juiced
• A pinch salt

Method

Ingredients

1. Preheat the oven to 160°C and grease a 15 cm cake tin. 2 Whisk the eggs and sugar for 5 minutes, or until light and fluffy.
2. Place the sweet potato, vanilla, almond flour, ginger, cinnamon, nutmeg, turmeric, baking powder, raisins, coconut and oil into a large bowl and mix.
3. Fold in the egg mixture in 2 batches. Pour 2 cups batter into the cake tin and bake for 25 minutes. Repeat with the remaining batter. Cool on a wire rack.
4. To assemble the cake, spread each layer with date butter and ice the top with the remaining butter.
5. Garnish with microgreens.

Discover more gluten-free treats here.