Recipe: Sweet Potato Vanilla Caramel Cake [Gluten Free, Raw Vegan]

Ready in 45 minutes  |  Serves 10 slices

Wow! I mean, who would have thought Sweet Potato could be so versatile!?!

This Sweet Potato Vanilla Caramel Cake is completely Gluten Free and Raw Vegan. Plus, it tastes so good that you'd be forgiven if you considered this as your main course AND dessert :)

Aside from the almond-soaking process, the whole cake takes barely any time at all to make.

---

Download Recipe

---

Equipment

• Bowls for ingredients
• Baking/parchment paper
• Springform pan & saucepan / pot
• Measuring cups and spoons
• Weighing scale​

• Electric mixer
• Baking scraper
• Cake server & knife
• Colander
• Fridge

---

Ingredients

For the crust

• 1 cup walnuts
• 1/2 cup soaked almond
• 1/4 cup hazelnut meal
• 1 cup shredded coconut
• 3/4 cup pitted dates
• 3 tablespoon coconut oil
• 3 tablespoon cacao powder
• 1/2 teaspoon salt​

For the sweet potato filling

• 700 gram oven baked sweet potato puree
• 3 tablespoon tahini paste
• 2 tablespoon vanilla extract
• 1 1/2 cup coconut milk
• 1 cup pitted dates
• 1/2 heaped teaspoon salt
• 1/2 tablespoon cinnamon
• 1 cup coconut flour

For Dark chocolate drizzle

• 50 grams vegan dark chocolate

---

Preparation

1. Grease a 9" springform pan with coconut oil, or line a 9" cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
2. Add the walnut, almonds, hazelnut meal, pitted dates, shredded coconut, coconut oil, cacao powder, vanilla and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough. Don't over process, or it'll turn into nut butter! Press the walnut-almond date dough evenly along the bottom of the prepared pan. Wash the mixer bowl as you'll need it for the next step.
3. In the same food processor or high-powered blender (I use a Thermomix, but most powerful blenders should do the job), combine all of the sweet potato filling ingredients and blend for about 2 minutes (approximately 30~40 seconds each time, scraping down the sides in between) or until the mixture is silky smooth and creamy. Make sure the texture is consistently smooth and no lumpy bits are left.
4. Once it's smooth pour the filling into the prepared pan over the almond crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer for 1 hour.
5. Melt the vegan dark chocolate in microwave or over boiling water.
   1. When using a microwave: Place finely chopped chocolate in a microwave safe bowl. - Microwave at 20% power for 15 seconds; remove the bowl from the microwave and stir.
   2. When using an oven: Bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in the mouth of the pot, making sure the water doesn't touch the bottom of the bowl. Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest).
6. Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. I recommend letting the cake thaw in room temperature for about 15~20 minutes before serving. Run your knife under hot water to warm it up before cutting (wipe water off knife before cutting)
7. Store in the freezer for up to 2 weeks (if it's not eaten already ;) ).

Notes

1. You can also cover the almonds in very hot/boiling water and let them sit for about an hour if you want to speed up the process. Be mindful that it won't be quite as creamy, but it will do the job.
2. Oven bake the sweet potatoes whole with skin on for 45~60 minutes on 190 degrees.
   For the recipe, I baked about 1 kg of sweet potato.

---

---

Feedback

If you decide to make this cake please let me know how you went and feel free to send me pictures or tag me on Instagram at @livingwithyoo.

Happy cake making! :D

View this post on Instagram

Sweet potato lovers! This delicious mousse cake □ has chocolaty-nutty base and vanillary-caramelly filling with dark chocolate drizzle #rawcake #rawvegancake #rawcakerecipe #glutenfree SWIPE LEFT! □□ #foodreaction . Cake base * Walnut * Hazelnut meal * Dates * Vanilla * Salt * Cacao * Soaked almond * Cinnamon Vanilla sweet potato mousse filling * Sweet potato purée * Vanilla * Dates *tahini *cinnamon * Coconut milk * Salt . Dark chocolate drizzle * Vegan dark chocolate melted . #rawrecipe #desserts #veganrecipe #healthylife #vegancooking #rawvegan #cologne #germany #greeneating #veganchef #eatclean #liveclean #veganfoodspot #bestofvegan #eatwell #whatveganseat #healthyliving #mindbody #greenlife #kitchn #nutrition #healthyrecipe

A post shared by Haejin Yoo ♡ Culinary Artist (@livingwithyoo) on Dec 29, 2018 at 1:58am PST