Bundt tins are my ultimate baking weapon. There’s no batter they can’t remedy with their impressively pretty exterior making them a must have kitchen essential. Luckily this recipe is equal parts substance and style, which is just as well because I’ll be serving it up for Thanksgiving dessert tomorrow. Yep, I’ve forgone the usual pumpkin pie option for a sweet potato cake – risky, I know! Luckily my guests are complete Thanksgiving novices so they’ll probably be none the wiser. Served with a dollop of orange infused cashew cream and I reckon (hope) it’ll be a slam dunk. Happy Thanksgiving Y’all!
what you’ll need
3 cups self raising flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 bicarbonate of soda
1/2 tbsp ground cinnamon
1 heaped tbsp allspice
1/2 tsp ground ginger
1/4 tsp freshly ground nutmeg
2 small sweet potatoes (1/2 cup puree)
1/4 cup melted coconut oil
1 cup coconut water from a can
1/2 tbsp vanilla extract
1/4 cup agave or maple syrup
what you’ll do
pre-heat the oven to 200 degree celsius. prick the sweet potatoes all over with a fork and bake for around 45mins. remove and allow to cool before scooping out the flesh and blending until smooth. turn the oven down to 175 degrees celsius.
place the flour, baking powder, bicarb, spices and sugar in a large bowl and lightly whisk.
whisk together the puree, coconut oil, coconut water, extract and agave until smooth.
make a well in the centre of the flour and pour in the puree mixture. fold gently until combined.
pour the batter into a greased bundt tin and bake for 35-40mins. let it cool for 10mins before gently tipping out onto a cooling rack.
serve with a dollop of sweetened cashew cream or whipped coconut cream.