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- Prepare the Sweet Potato:
- Peel the sweet potato and slice it into rounds about 1-2 fingers thick. Place the slices in a bowl with water and vinegar (or lemon juice) to prevent oxidation.
- Blend the Mixture:
- Transfer the sweet potato slices to a blender. Add the water and oil (or olive oil/melted butter) and blend until smooth and homogeneous.
- Add the Wet Ingredients:
- Add the coconut milk, eggs, and sugar to the blender. Blend again for about 3 minutes, ensuring everything is well combined.
- Combine with Dry Ingredients:
- Pour the mixture into a bowl and stir in the grated cheese. Mix well.
- Gradually add the oat flour, stirring continuously until the batter reaches the consistency of cake batter. If needed, add more flour to achieve the right texture.
- Prepare the Pan:
- Grease a round or square cake pan with a little oil and dust with sugar and/or cinnamon.
- Add Baking Powder:
- Gently fold the baking powder into the batter and mix delicately.
- Bake the Cake:
- Pour the batter into the prepared pan and place it in a preheated oven at 180°C (350°F) for 40-45 minutes. Avoid opening the oven door before 30 minutes.
- Let It Cool:
- Once baked, remove from the oven and let the cake cool for about 10 minutes before removing it from the pan. Serve it warm or at room temperature.
- Why You’ll Love This Sweet Potato Cake: This recipe is a healthier, tasty option for those looking to indulge in a delicious treat without compromising their dietary goals. Sweet potato not only adds a rich, natural sweetness but also provides a dose of vitamins and fiber.Whether you enjoy it as a snack with your coffee or as part of an afternoon tea, this sweet potato cake is the perfect way to treat yourself.Conclusion: This wheat flour and sugar-free sweet potato cake is truly a game-changer! It’s a healthy and delightful option to pair with your coffee or enjoy as a light snack. Make it today and enjoy a moist, flavorful cake that’s sure to surprise and satisfy!
