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
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)
And while Connie’s main concern is gluten, I also made this cake dairy and egg-free, and used maple syrup as a sweetener in place of sugar — and I honestly don’t think anybody in the world would know the difference between the cake I ended up with and the dairy, flour, and egg alternative
VeganSweetPotato and Apple Layer Cake - What you need. The sweetpotato adds a more earthy touch to this cake, and the apples sweeten it up and provide a great texture
}, add them to a smoothie {for thick and delicious smoothies} use them in baking as an ultra sweet fruit topping or add-in {like in delicious persimmon tarts, pies, etc
Well out goes tapioca, potato starch, and arrowroot and no leaveners and binders too {goodbye baking soda and guar gum…} — you know, just the things that make a gluten-free flour blend work… Beans — meh, no biggie — not a fan of those anyways in gluten-freevegancakes unless they can be well masked
to find sweetpotato or apple butter in your chocolatepudding. I couldn’t tell you which of these two makes this pudding more special, but it wouldn’t be the same without them
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Use unsweetened baker’s chocolate for Paleo version). Transfer soaked tapioca pearls into a saucepan and add coconut milk, sweetener, vanilla, salt, and cocoa powder
So apparently it’s national pumpkin cheesecake today and here I am talking about a gluten-free, vegan, and paleo carob pumpkin tart instead… Well, my friends, that’s because I’m well ahead of the game, you see, and shared my pumpkin cheesecake recipe with you yesterday
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It’s very easy to make and can double as a sweet or savory crust depending on what you’re making. I’ve used this recipe several times since {trying it with both my own flour mix and my favorite store-bought cup-for-cup gluten-free mix} and it’s definitely a keeper
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