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.

Ingredients

• 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

Method

• 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.