The perfect festive treat to put you in that holiday mood - a delicious Vanilla & Cinnamon Sweet Potato Cake!
This recipe is by the beautiful vegan blogger, Amanda from Sweden.
Cinnamon isn't just a flavour of the festive season - it's actually a mighty food that's been researched for its wonderful benefits, such as balancing hormones, helping with weight loss around the waist, clearing red and angry breakouts and even clearing yeast and bacteria overgrowth.
OVER TO YOU, AMANDA!
Thanks Organic Burst for the high quality ceylon cinnamon powder that made this cake taste kind of like Christmas – I am already preparing. Cinnamon is my one go to spice in almost everything. It's not only delicious but got amazing benefits too:
- Supports a healthy heart
- Helps improving memory
- Healthy immune system
- Regulates blood sugar
INGREDIENTS
FOR THE CRUST:
- 200g gluten-free oat flour
- 8 fresh dates (112g)
- 110g sweet potato puree (just boil and mix approximately 1 sweet potato)
- 90g almond milk
- 1 tsp Organic Burst True Ceylon Cinnamon
- ½ tsp salt
- 1 tsp vanilla extract
FOR THE FROSTING:
- 250g raw cashews
- 100g maple syrup
- 1 tsp vanilla extract
- ½ tsp salt
- 250ml coconut milk
METHOD
- Blend together the fresh dates, sweet potato puree, almond milk, Cinnamon powder and salt in a blender.
- Add the gluten-free oat flour and mix again until combined.
- Pour the batter in a cake pan. Keep in the fridge while making the frosting.
- Boil the cashews for 20 minutes (or soak for at least 4 hours before making the frosting).
- Pour the cashews in a high-speed blender, together with the coconut milk (use the thick part from a can), maple syrup, vanilla extract and salt. Mix until smooth.
- Pour the frosting batter over the cake and freeze for at least 4 hours before serving.
- Enjoy!
