So, we get that not everyone is a chocolate fanatic like us. Try this lovely, moist paleo vanilla cake with Dairy-free Lemon Cream Cheese Icing. You will not be disappointed!
Lemony Vanilla Cake
Ingredients
- 6 eggs
- 1 cup coconut oil
- ¾ cup honey
- 1 cup cooked sweet potato
- 1 cup coconut flour
- 1 cup tapioca flour
- ½ teaspoon salt
- 10 ml apple cider vinegar
- 2 tablespoons lemon juice (optional)
- 1 teaspoon grated lemon rind (optional)
- ½ cup water
- ½ teaspoon bicarbonate of soda/baking soda
Instructions
- Preheat oven to 150C.
- Add all the wet ingredients with the cooked sweet potato to the food processor and mix until the cooked sweet potato is blended thoroughly.
- Add the rest of the ingredients except the bicarbonate of soda to the batter and mix well.
- While it is blending, slowly add the bicarbonate of soda until mixed. Do not overmix.
- Add to preferred cake dish and bake in the oven at 150C for 45 minutes to 1 hour, or until cake tester comes out clean.
Notes
You are welcome to keep the peel on the sweet potatoes for extra roughage. It will not interfere with the texture of the cake.