David and I have been on a baking kick lately. Last week we made Sweet Potato Breakfast Cake, modeled after our successful zucchini muffins from the week before. Judging by the fact that the entire pan was gone in less than 24 hours, and there are only 3 of us in the house, I’d say this cake is even better! Irving does not like sweet potatoes—AT ALL—and he was eating this cake as quickly as David and I were—that’s how good it is!
Roasted sweet potatoes keep this cake super moist—it almost has a fudgy consistency—and pack it full of vitamins. Coconut oil and maple syrup give it a healthy sweetness. And the spices make your house smell like Thanksgiving! You could make this in muffins, or make it one big cake like we did.
Plan ahead when making this—the sweet potatoes need to roast for about an hour, and the cake bakes for a little over an hour too. You could roast the sweet potatoes the day before and just keep them in the fridge until you’re ready for them. If you have any extra sweet potato, it makes a great addition to a smoothie with a banana—yum!
Sweet Potato Breakfast Cake
2 c whole wheat pastry flour
1 t baking powder
½ t baking soda
½ t salt
½ t cinnamon
½ t ginger
½ t cloves
¼ t cardamom
¼ t nutmeg
½ c maple syrup + 2 T reserved
¾ c non dairy milk
½ c coconut oil (vegetable oil would work too)
1 t vanilla
2 c roasted sweet potatoes (about 2 medium)
Preheat the oven to 400 degrees. Line a baking sheet with foil. Pierce sweet potatoes with a fork all over and place in oven. Let the roast for an hour, until fork tender. Allow them to cool for a few minutes and then peel of the skin (it comes off so easily once roasted).
Lower oven to 375. Grease baking dish with coconut oil—I used a 10×7” pan.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices. In a separate microwave safe bowl (I used a pyrex glass measuring cup), combine maple syrup, non dairy milk, and coconut oil. Microwave for 1-2 minutes, or until coconut oil is melted. You must warm them together—if you melt the oil and add it to the cold milk it will harden again right away, making it impossible to mix well! Add vanilla, and add wet mixture to the dry ingredients. Whisk together—this will make a very thick batter. Fold in sweet potato. Don’t overmix.
Fill the prepared pan with the batter. Bake for 1 hour and 15 minutes, or until a toothpick inserted comes out dry with a few crumbs attached. About 5 minutes before it is done, brush remaining 2 T of maple syrup on the top of the cake, coating it completely. Allow to cook for 5 more minutes. Remove from the oven and allow to cool. Eat right away—this won’t last long!