Go Back
Print
Smaller
Normal
Larger
Print
Dominican Sweet Potato Cake (Gluten Free)
Ingredients
900
g
Sweet potatoes
260
g
Light brown sugar
70
ml
Vegetable oil
250
ml
Almond milk
2
Eggs
2
tsp
Fresh grated ginger
40
g
Dessicated coconut
1
tsp
Cinnamon
1
tsp
Salt
1
tsp
Nutmeg
1
tsp
Allspice
Ice cream
for serving
Sultanas
for serving
Instructions
Grate up the sweet potatoes using a food processor
Add the light brown sugar, vegetable oil, almond milk, eggs, fresh grated ginger, dessicated coconut, cinnamon, salt, all spice and nutmeg
Pour the mixture into a lined 12" x 9" baking tray and bake on 180C/350F/Gas Mark 4 for 45 minutes
Slice into squares and serve with ice cream and sultanas