Fall Birthday Cake with Sweet Potato and Cinnamon Frosting
This cake is what cake dreams are made of. Moist, flavorful and frosting so good you’ll lick the bowl clean before the kids even get a chance.
This recipe calls for sweet potato puree and we are going to get that from baked sweet potatoes. You can bake them just for this cake or bake a few extra next time you make some so that you can make this cake with the leftovers. Either way if you bake some sweet potatoes, whole and pricked with a fork, at 200C/400F for about 40-60 minutes you’ll have perfectly baked taters on your hands. Then just puree them in a food processor and your ready to go.
And the frosting… made with cashews?, you say. Yes! we assure you it does not taste one bit like cashew butter, it is creamy silky sweet and tangy just like a traditional cream cheese frosting. And incase you didn’t have time to soak your cashew nuts, you can use our time-saver tip and boil them in a pot of water for 20 mins, they’ll be perfectly soft and ready to mix up, just make sure to rinse them cold first. Unless hot frosting is your thing?
Cake with Sweet Potatoes and Cinnamon Frosting
(serves 8 pieces)
2/3 cup (140g) pureed baked sweet potatoes
1/3 cup (75g) coconut oil – melted
1/2 cup (118ml) plant-based milk
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp ginger
1/4 cup (50g) honey or maple syrup
2 cups (200g) almond flour
1 tsp baking powder
½ tsp baking soda
2 cups raw cashews, soaked overnight or boiled for 15 minutes and cool rinsed
4 tbsp coconut oil, melted
½ cup honey
¼ tsp cinnamon
2 teaspoon vanilla extract
2 teaspoon fresh lemon juice
1/3 teaspoon sea salt
2 tbsp water
Put the oven on 350F/175C. Combine all of the cake ingredients in a large bowl, and mix well. Grease a springform pan with coconut oil and pour the batter in. Bake the cake in the middle of the oven for about 40 minutes (or until a toothpick comes out clean).
Allow the cake to cool and mix up the frosting meanwhile. Add all of the frosting ingredients to a high speed blender and mix until smooth and creamy. If the frosting seems too thick you can make it fluffier and creamier but adding a bit more water. You can also adjust sweetness with honey and tanginess with more lemon juice as desired.
You can split the cake into two layers like we did or just frost the cake and enjoy. We decorated with walnuts, cinnamon and dried cranberries for an extra autumn touch.