Ingredients
- 1.5 cups almond flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup cooked + mashed white sweet potato (Japanese)
- 4 eggs, whisked
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 1 cup cashew butter
- 2 tsp vanilla
Instructions
- Preheat oven to 350F and prepare by greasing two 9 inch cake pans.
- In a small bowl, mix almond flour, salt, and baking soda.
- In a larger bowl, whisk sweet potato with eggs until very well combined and smooth.
- Add in syrup, oil, cashew butter and vanilla. Beat until smooth.
- Add dry ingredients to wet, stirring until fully combined.
- Pour into greased pans.
- Bake at 350F for 21-23 min.
- My favorite trick for telling if it’s ready is to stick a toothpick in the center, if it comes out clean – they are ready.
- Let cool completely before icing.
- Use my recipe for vegan chocolate frosting to ice the cakes.
- Store on counter for 2-3 days or fridge for 5.
Notes
Please note that it may come out with some green specks in it, this is just the white sweet potato. Totally safe to eat.
Category: gluten-free, dessert, dairy-free