Why I love this cake is not because it’s gluten-free, I love it because it’s dense and moist and is almost like a cheese cake but without the cream and sugar. Everything was thrown into the blender and then baked. I used boiled kau kau (or sweet potato), coconut flour, plain original yoghurt, vanilla essence and coconut sugar and one egg. It was baked on low for a good 45 minutes and out came this wonderful, perfectly balanced cake. So it doesn’t have the lift of a normal cake, but the flavour is all there and the bonus is that it can be enjoyed by everyone. Next time I would consider throwing in some sweet palm nuts or even some flaked almonds.