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Sweet Potato and Walnut Cake By Simone Butler

Sweet potato and walnut cake
By Key Restaurant Chef, Simone Butler

This is a delicious but heart friendly cake. It is quick and easy to make, using yoghurt instead of butter. I avoid using white sugar, and sweeten it with honey , fructose, xylitol , or a mixture of honey & fructose or any of the sugar replacers instead. If using honey alone, use 3/4 cup instead of one whole cup.
Vegans can leave the eggs out.

Preheat the oven to 170C.

1 cup peeled and grated sweet potato
½ cup chopped walnuts (optional)
1 ½ cup plain white flour or 1 cup plain white flour and ½ cup wholewheat flour
1 cup sweetner of your choice (ie fructose, xylitol, rapadura, etc)
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp salt
1tsp baking soda( sodium bicarbonate)
1tsp ground cinnamon
1 cup plain yoghurt( fat free or full fat)
½ cup canola oil
1 tsp natural vanilla extract
2 eggs, beaten lightly(optional)

1. Sift the flour together with the baking soda in a large mixing bowl. Add all the spices and salt and stir well.

2. Add the yoghurt, the oil, and the sweetner and mix together with a wooden spoon.

3. Add the beaten egg and vanilla extract, mix thoroughly and then fold in the grated sweet potato and walnuts (if using)

4. Grease a 23cm pie dish or a loaf pan /cake pan and spread the cake mix in the pan or dish. Put in oven for about 30 – 35 minutes or until the cake is golden brown and firm in the centre. Test using a skewer to make sure cake cooked through ( when the skewer comes out clean).

If you used just honey, the cake might be a bit wobbly in the middle. Put some baking
paper over the top after 20 minutes in the oven and cook a bit longer until the cake firms up in the middle, ie 40minutes .

PS. For the festive season you can replace the grated sweet potatoes with the same quantity of chopped/diced apples instead. Phone: 54 29 65 36

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