Sweet potato-and-coconut cake with date “butter”

Sweet potato-and-coconut cake with date

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  • 6
  • Easy
  • Health conscious
  • 20 minutes
  • 1 hour 40 minutes
  • Woolworths Jordan NSA Merlot 2015

Ingredients

  • 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

Cooking Instructions

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.

Place the sweet potato, vanilla, almond flour, ginger, cinnamon, nutmeg, turmeric, baking powder, raisins, coconut and oil into a large bowl and mix.

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.

To assemble the cake, spread each layer with date butter and ice the top with the remaining butter.

Garnish with microgreens.

Discover more gluten-free treats here.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Editor 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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