These cakes are a wonderful addition to any holiday gathering. Soft sponge and cream cheese like frosting made only with the best ingredients! This is the dessert that you can truly feel good about. And no one will guess that they’re vegan and gluten-free.
Soft Cakes With Cream “Cheese” Frosting
- 150 gr baked sweet potato
- 150 gr oat milk (or plant based milk of your choice)
- 70 gr quinoa flakes
- 30 gr coconut flour
- 1 tbsp apple cider vinegar
- 3 tablespoons coconut sugar
- 2 tablespoons of lucuma powder (optional)
- 1 tsp baking soda
- Pinch of salt
- For the frosting
- 70 gr cashews soaked overnight
- 50 gr of water
- Juice of half a lemon
- 2 tablespoons coconut sugar
- Raspberry powder to color (optional)
Preheat the oven to 180 degrees.
In the food processor, blend quinoa flakes until fine flour consistency is achieved.
Add baked sweet potato and oat milk and pulse till completely smooth.
Remove the blade from the food processor and add the rest of the ingredients and stir them in by hand.
Place an equal amount of dough in your baking tins and transfer to the oven for 20-25 minutes.
Then take cakes out of the oven and let it cool for 10 min, before removing from the tins.
Let it cool completely before frosting.
For the frosting combine all the ingredients in the food processor and blend till completely smooth.
When ready to frost add raspberry powder if using, stir just once so it will remain multicolor.
Top the cakes and swirl the frosting with a spoon. Decorate with raspberries if desired.