Wholesome sweet potato cake: Easy & healthy recipe for delicious indulgence!
Time Duration:
- Preparation Time: 15 minutes
- Cooking Time: 25–30 minutes
- Total Time: 40-45 minutes
Ingredients:
- 2 cups boiled and mashed sweet potato
- 1/2 cup coconut flour
- 1/4 cup ghee (clarified butter)
- 1/4 cup honey or jaggery syrup
- 1/2 teaspoon baking soda
- 1 teaspoon of cinnamon powder
- A pinch of rock salt (sendha namak)
- Chopped Nuts (like almonds, cashews, pistachios etc.) for garnish (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a cake pan with ghee or oil.
- Boil sweet potatoes until they are soft and mashable. Once boiled, mash them and allow them to cool.
- Combine mashed sweet potatoes, coconut flour, ghee, honey or jaggery syrup, baking soda, cinnamon powder, and a pinch of rock salt in a large mixing bowl.Combine thoroughly until a smooth batter forms.
- Spoon the batter equally into the greased cake pan.
- Bake for 25 to 30 minutes in a preheated oven, or until a toothpick inserted in the middle comes out clean.
- On a wire rack, let the cake cool completely. When cooled, to add texture and flavour, garnish the cake with chopped nuts like almonds, cashews, or pistachios.
- Slice and serve the sweet potato cake.
Tip:
Customize sweetness with varying amounts of honey or jaggery syrup and experiment with spices like nutmeg or cardamom for added flavor. Enjoy this cake as a healthy dessert or during Navratri fasting.
Storage:
To avoid drying out and absorbing flavours from other meals, store the sweet potato cake in an airtight container. To maintain the cake’s freshness and flavour, refrigerate it for up to 3–4 days.
The author is an avid Culinarian and an accomplished food book author.
