Sunday, March 17, 2013

Allergy free sweet potato and vanilla cake recipe

I used a medium cake tin so for a taller cake just make it in a smaller tin.

  • 1 cup Orgran all purpose flour
  • ½ cup Nuttlex
  • ⅓ brown sugar
  • 1 vanilla pod, seeds scraped out of the pod, or 1-2 tsps vanilla essence, to taste
  • ½ tsp ground nutmeg
  • Pinch of salt
  • 1 tsp Orgran No Egg whisked with 60mls water until thick
  • 1 small sweet potato, cooked and mashed
  • 50ml goat’s milk
  • 1 tsp baking powder
  • ½ cup icing sugar
  • 1-1½ tbsps orange juice


  • Preheat the oven to 180°C.
  • Grease a small- medium sized cake tin.
  • Cream the Nuttlex with the vanilla seeds or vanilla essence, sugar, nutmeg and salt.
  • Add in the No Egg.
  • Blend well until combined.
  • Add the mashed sweet potato and goat’s milk.
  • Combine the baking powder and flour in a separate bowl.
  • Slowly add the flour to the sweet potato mixture and mix well.
  • Pour the cake mixture into the cake tin.
  • Bake for 30-35 minutes or until a skewer placed in the middle comes out clean.
  • Leave the cake to cool in the tin for 5 minutes.
  • Remove to a wire wrack for cool completely.
  • To make the icing, mix the icing sugar with the orange juice.
  • Spread the icing on top.
  • Serve or store in an airtight container in the fridge.

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