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Caramel Sweet Potato Cake
Sweet Freedom
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- Serves: Makes 1 cake
- Preparation: 10
- Cooking: 50
- Ready: 60
This delicious Caramel Sweet Potato Cake is a way to indulge while working towards your 5-A-Day!
Ingredients
- 180 g plain/all-purpose or gluten free flour
- 1½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 2 flax eggs (2 tablespoons flax seed + 4 tablespoons water)
- 200 g mashed sweet potato (simply roast the sweet potato until soft then scoop out of the skin)
- 60 ml plant milk
- 60 ml vegetable oil
- 120 ml caramel syrup (e.g. Sweet Freedom Caramel Syrup)
- 250 g vegan cream cheese
- walnuts, for decoration
Method
Preheat the oven to 170°C/325°F/gas mark 3.
Grease a loaf tin.
Make the flax eggs: mix ground flax seeds with 4 tablespoons of water. Let it sit for a few minutes until it’s thickened.
In a large bowl, whisk together all the dry ingredients.
Add the rest of the ingredients and stir until well combined.
Pour into the prepared loaf tin and bake for 45-50 minutes. The cake is baked when the top springs back when touched, or a toothpick comes out clean.
Once cooled, mix the caramel syrup into the cream cheese and ice the cake.
Top with walnuts and enjoy.
Additional notes
Recipe courtesy of Sweet Freedom
Facebook: Sweet Freedom
Instagram: @SweetFreedomUK
