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Sweet potato cake recipes - 2 recipes

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Preheat oven to 350F and grease cake pans with extra butter/shortening

  • 1/2 cup of Butter or Palm Shortening
  • 1/3 cup of Coconut Sugar
  • 2/3 cup of Sweet Potato Puree
  • 6 Medjool Dates (about 1/3 cup)
  • 2 teaspoons of Vanilla Extract
  • 1/2 cup (70g) of Coconut Flour (measure by dip and sweep)
  • 1/2 cup (60g) of Tapioca Flour
  • 2 teaspoons of Cinnamon
  • 1/2 teaspoon of Nutmeg
  • 1/4 teaspoon of Powdered Cloves
  • 1/4 teaspoon of Ginger
  • 1/2 teaspoon of Kosher Salt
  • 1/2 teaspoon of Baking Soda
  • 1 teaspoon of Cream of Tartar
  • 3 Eggs
  • For the White Chocolate Frosting
  • 4 ounces of Cocoa Butter
  • 1/3 cup of Raw Honey
  • 1/3 cup of Coconut Butter
  • 1 teaspoon of Almond Extract
  • 2/3 cup of Palm Shortening
  • 1/2 cup of Arrowroot Powder
  • 2 Tablespoons (optionally up to 1/4 cup) of Full Fat Coconut Milk
4.3/5 (11 Votes)

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Generously grease and flour a 9" x 13" cake pan; set aside

  • 2 1/4 cups unbleached flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 tsp nutmeg
  • 1/2 cup vegetable oil
  • 1 15 oz can of pumpkin (not pumpkin pie filling)
  • 1 cup baked mashed sweet potato (or canned equivalent)
  • 4 large eggs
1/5 (1 Votes)

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