Gluten-Free Vegan Sweet Potato Cake with Chocolate Pudding Frosting {Refined Sugar-Free}
Gluten-Free Vegan Love
Gluten-Free Vegan Love
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Ingredients

  • Gluten-Free Vegan Sweet Potato Cake with Chocolate Pudding Frosting Recipe
  • *Makes a 2 layer 6″ cake, or a single layer larger cake, or muffins — see notes above for more details.
  • 3/4 cup raw cashews, pre-soaked overnight or at least for a few hours (or if in a hurry, cover with boiling water and soak for 15 minutes)
  • 1/2 cup maple syrup (or liquid sweetener of your choice)
  • 1/4 cup unsweetened apple butter (I used my DIY apple butter recipe, but store-bought would work fine too)
  • 1/4 cup sweet potato puree
  • 1/4 cup cocoa powder
  • 2 tbsp coconut oil
  • 1 tbsp pure vanilla extract
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  • Cake Ingredients
  • 1 1/2 cups sweet potato puree (I used most of a 15oz can for this recipe with the rest going into the frosting. Some freshly baked and mashed sweet potato would work well too)
  • 3 tbsp olive oil (or any other cooking oil)
  • 1/3 cup maple syrup (or a liquid sweetener of your choice)
  • 1 tsp pure vanilla extract
  • 1/2 tbsp cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp cloves
  • 1/16 tsp nutmeg
  • dash of salt
  • 1 cup all purpose gluten-free flour mix (I used Bob’s Red Mill. Alternatively, you can use 3/4 cup rice flour + 1/4 cup potato or tapioca starch)
  • 1 tbsp coconut flour
  • 1 tsp GF baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp guar gum
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  • Optional Topping Ingredients

Instructions

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