Gluten free Sweet Potato, Coconut and Yoghurt Cake

gluten free cake

This recipe makes a very small dense cake, I used a rectangle pan 6 inches x 2.5 inches. You can double the recipe for a larger pan.

Ingredients

140gm soft steamed sweet potato cut into cubes
350gm plain full cream yoghurt
1 egg
1 tablespoon Coconut sugar or 1 tablespoon of maple syrup
3 tablespoons Coconut flour
1/2 teaspoon vanilla

Make sure all ingredients are at room temperature before blending, the yoghurt is your exception and should be cool. Prepare your pan with a light spray of coconut oil and dust with tapioca starch or rice flour.

Pre-heat oven to 180 degrees.

Place all the ingredients into a food processor and sift the coconut flour on top, then blend all ingredients together until the mixture is smooth.

Pour the mix into the prepared pan, turn the oven down to 170 degrees and bake for 35-45 minutes.

This is a dense and not overly sweet cake. It resembles a lovely light cheese cake. I hope you enjoy this as much as I do.

Inspiration was taken from innerharmonynutrition.com and modifications were made to suit my preferences.

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3 thoughts on “Gluten free Sweet Potato, Coconut and Yoghurt Cake

    • Hi Melissa, Please note that the texture is unlike a typical cake, it’s very much like a cheese cake. I hope you like it, if you enjoy sweetness then I would suggest adding a little more sugar as well than what the recipe asks for. Good luck. X

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      • I actually prefer cheesecake! Not really a fan of regular cake that’s why i think ill like it. I may add a bit more coconut sugar or some honey:) Thanks

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