Chocolaty Sweet Potato & Macadamia Cream Cake

Serves: 10 –12

The cake will keep in an airtight container in the fridge for 2–3 days.

This sweet potato and macadamia cream cake makes a great dessert, but really, there’s no need to save it for a special afterdinner occasion – I keep coming back for a sneaky slice every time I have a cup of tea. You will need to start this cake a few hours before you need it, as the macadamias are best soaked for a couple of hours to soften them slightly before blending for the vanilla cream.

Ingredients

1 large orange sweet potato (about 420g), peeled and chopped

75g gluten-free flour blend

50g (½ cup) cocoa powder (unsweetened)

1 teaspoon baking powder

½ teaspoon bicarbonate of soda (baking soda)

115g (1/3 cup) rice malt syrup

100g butter, melted

150g (½ cup) apple purée

2 teaspoons natural vanilla extract

3 eggs

1 teaspoon apple cider vinegar

Dutch-processed cocoa powder, for dusting

Macadamia vanilla cream

150g (1 cup) macadamias about 80ml (1/3 cup) coconut milk

1 tablespoon rice malt syrup

1 tablespoon melted virgin coconut oil

3 teaspoons natural vanilla extract

Method

To make the macadamia vanilla cream, soak the macadamias in cold water for about 2 hours, to soften slightly. Drain and rinse well. Place 60ml (¼ cup) of the coconut milk, the rice malt syrup, coconut oil, vanilla extract and finally the macadamias in a blender and blend until smooth, stopping occasionally to scrape down the sides of the blender, if required. Add a little more coconut milk if needed to keep the mixture moving – but not too much as the mixture should be quite thick and creamy. Transfer to a bowl and refrigerate until required.

Steam or microwave the sweet potato until tender. Drain, mash and set aside to cool. You will need 260g (1 cup) of sweet potato for this cake.

Preheat the oven to 160°C (fan-forced). Grease a 20cm cake tin and line the base with non-stick baking paper.

Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a bowl. In another bowl, whisk the rice malt syrup and butter until combined, then whisk in the sweet potato, apple purée and vanilla extract. Whisk the flour mixture into the sweet potato mixture alternately with the eggs until combined.

Working quickly, stir the vinegar into the mixture and immediately spoon it into the prepared tin. Bake for 35–40 minutes or until just firm to the touch and a skewer inserted into the centre comes out clean. Remove from the oven and cool for 10 minutes before turning out onto a wire rack to cool completely.

Recipe extracted from Natural Bakes by Caroline Griffiths, Smith Street Books, AUD$39.99, available now

Slice the cooled cake in half horizontally using a long serrated knife. Place the bottom layer on a serving plate or cake stand and spread with the macadamia vanilla cream. Top with the remaining cake half, dust with cocoa powder and serve.

Everyday gluten-free, sugar-free baking