Sweet Potato Healthy Breakfast Cake
Cakes are my love language and this cake is fall on a plate, and let me tell you how satisfying, healthy and delicious it is, you should definitely give it a try.
Ingredients:
2 jumbo eggs 150 g or 3 medium eggs/ 50 g
3/4 cup date paste/ almost 2 cups whole dates
2 tsp vanilla extract
3/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
11 oz. Sweet potatoes/ 1 large sweet potato
2 tbsp unsalted soft butter
2 tbsp olive oil
3 tbsp buttermilk
3/4 cup chick pea flour 90 g
1/2 cup almond flour
1/2 cup oat flour
1 tsp baking powder
1/4 tsp baking soda
Pecan halves for the cake topping
9 inch round pan
Baking spray
For the cream:
1 cup heavy whipping cream
1 tsp vanilla extract
2 tsp stevia sweetener
Cinnamon to sprinkle on top of the cream
1/2 cup walnuts
Preparation:
Brush the sweet potato with a touch of oil cover with foil and roast at 385 degrees F until fork tender. Let it cool completely.
Soak the dates in hot water for 30 minutes. Try to remove most of the exterior shell if hard the the pit. Process into a paste. In a clean bowl add the eggs and whisk then the date paste, vanilla, spices, oils and buttermilk. Whisk well then add the flour followed by the baking powder and soda. You can overmix this batter because it’s gluten free. Add the walnut pieces and mix. Place in a greased pan lined with parchment paper. Top with raw pecan halves for garnish and bake at 350 degrees F for 30- 35 minutes or until a toothpick comes out clean. You can serve as it but woul be nice to add some flavored whip cream. Simply mix the cold cream, stevia, vanilla using an electric whisk until slightly thickened, sprinkle with cinnamon when ready to serve.
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