Wednesday, October 30, 2013

Wholefood Caramel Mudcake

I've been doing my best lately to get back to "real food" eating - cutting back on processed and pre-packaged food as well as refined flours and sugar. It's really not hard when you get into the swing of things, and it was perfect timing that I came across a wonderful blog called Wholefood Simply. It has some fantastic recipes and great ideas. My sister told me about this Caramel Mudcake and I just had to give it a go!

Amazingly, as hard as it is to believe a cake made with sweet potato and dates that has no chocolate and no sugar can resemble anything like a real Caramel Mudcake, this one kind of does! The sweet potato, along with the coconut flour and eggs makes for a smooth, moist texture and it actually tastes good! It isn't and never will be the usual Caramel Mudcake - but as a super healthy alternative, it's really good!

The icing (which I made my own alterations to) is a great addition too - and I still can't believe that the tahini/honey combo really makes a caramel alternative! If nothing else, try this one out of curiosity, and you might just be pleasantly surprised :-)

650g sweet potatoes, peeled, chopped and baked until tender
12 medjool dates, seeds removed
2 tablespoons tahini
1 teaspoon vanilla
1/2 cup coconut flour, sifted
1 teaspoon baking powder
3 eggs
Pinch of salt

Preheat your oven to 180 degrees Celcius or 350 degrees Fahrenheit. Grease and line a round 20cm cake tin.

In your blender or food processor puree the sweet potato flesh and dates until smooth. Add the remaining ingredients in the order listed above, mix until well combined.

Pour the mixture into a prepared tin and bake for 45 minutes or until the top is golden and an inserted skewer comes out cleanly. Allow the cake to cool slightly before removing from the cake tin and placing the cake onto a cooling rack. Cool the cake completely prior to icing.

Caramel Icing
1/2 cup unsalted cashews
3 heaped tablespoons hulled tahini
3 heaped tablespoons honey
1 teaspoon vanilla

Blend cashews until smooth and pasty.  Add remaining ingredients and mix until until smooth (I added a touch of water to thin it out a little). Pour the mixture directly over the cooled cake for a runny icing or refrigerate the mixture and allow it to set slightly for a thicker consistency.


Jan harrison said...

I have just made this cake, and the mixture is very, very, thick, was yours like that, if so can I add more liquid to it

Vanessa Gibson said...

Mine was thick, but not overly. You could just try thinning it down with a bit of water, or next time using less coconut flour?