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Tuesday

Sweet Potato Cake -- vegan & gluten free



1 1/2 cups buckwheat flour
1 1/2 cups tapioca flour (or white rice)
1-1/4 cups unbleached cane sugar
1 tablespoon baking soda
2 teaspoons cinnamon
1-1/2 teaspoons ground ginger
3/4 teaspoon freshly ground nutmeg (or 1 1/2 teaspoons of powdered ginger)
1/2 teaspoon sea salt
3 sweet potatoes, cooked and mashed (any squash will do, try any of the multitudes of sweet potato varieties!)
1 cup water (or white wine)
1/4 cup vegetable oil
2 tablespoons apple cider vinegar
2 teaspoons vanilla

Glaze:
3 cups powdered sugar
1/2 cup almond milk or citrus juice

Preheat oven to 350 degrees. Lightly grease pan.
Whisk together flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt.
Add sweet potato, water, oil, vinegar, and vanilla and mix well to form a smooth batter.
pour into pan and Bake for 30 to 35 minutes.
Allow cakes to cool in pans until pans are easy to handle then transfer to a wire rack. Cool completely before glazing.
For glaze mix liquid into sugar slowly until desired viscosity is reached.
Sprinkle with coconut, pecans, or serve as is!

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