For  Halloween I’ve decided to do something a little different in the Kitchen.

Yes this is a cake like no other and one which you can have totally guilt-free.  This was my first attempt at making a sweet potato, pumpkin based cake as well as carving a pumpkin…both sure didn’t disappoint!

 

Pumpkin and sweet potato contain high levels of the antioxidant Beta-Carotene which convert into vitamin A to improve vision and retina functionalities as well as significantly increasing antibodies in the bloodstream to reduce the risk of infection.

 

This Pumpkin Spiced Cake is one of my favourite cakes to date! The texture is spongy and silky smooth. The flavour provides a sweet woody taste which is reminiscent of autumn. The chocolate topping rounds of the cake to provide a delicately sweet mousse like cream which makes it the perfect cosy autumn treat.

 

Frosting

  • Sweet potato purée: 1/2 cup
  • Cashews (soaked and drained): 3/4 cup
  • Coconut oil (melted): 2 tbsp
  • Vanilla extract: 1 tbsp
  • Cacao powder: 1/4 cup
  • Carob powder: 2 tbsp
  • Ceylon cinnamon: 1 tbsp
  • Pear juice: 1 cup
  • Coconut nectar (syrup): 2-4 tbsp
  • Himalayan salt: 1/2 tsp
  • Lime (juice): 1 tbsp

 

Cake mixture (1 Layer)

  • Sweet potato purée: 2 cups
  • Pumpkin purée: 1 cup
  • Coconut oil (melted): 4 tbsp (gradually add)
  • Pear juice: 1 cup
  • Vanilla extract: 1 tsp
  • Ceylon cinnamon: 1 tbsp
  • Nutmeg: 1/2 tsp
  • All spice: 1/4 tsp
  • All purpose flour (gluten free): 1.5 cups
  • Baking powder: 1 tsp
  • Cream of tartar: 1 tsp
  • Coconut flour: 1 tbsp
  • Lime (juice): 1 tbsp
  • Himalayan salt: 1/2 tsp
  • Maple syrup: 4-6 tbsp

 

Topping

  • Cacao buttons
  • Crushed pecans

 

Methodology

  1. Make the frosting first – add ingredients to blender and pulse until a cream has formed. Store in the fridge for up to 2 hours for it to thicken up.
  2. Pre-heat oven.
  3. Blend the cake mixture ingredients in a food processor until a liquid dough like mixture has formed. Pour the mixture into your grease proof baking tray.
  4. Bake the cake mixture for 45 minutes at 175 degrees Celsius.
  5. Make an additional layer if you prefer.
  6. Add the frosting in between the layers (if you have additional layers) and on top of the cake.
  7. You can decorate the cake further with cacao buttons and crushed pecans.
  8. Enjoy the cake and share it with your friends, families and guests!

 

Recommendation

Make two layers for an extra dense cake.

 

Blend sweet potato (without skin) for a sweet potato puree.

 

Blend Pumpkin (without skin) for a pumpkin puree.

 

Blend pears (without skin) for a pear puree.

 

If buying puree make sure it is 100% natural, particularly no added sugars.

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