Since it’s the holidays and I’m craving treats, and since I love sweet potatoes and apples and not-too-sweet cake, I decided to try this recipe, which I found on WholeFoodsMarket.com. I adjusted the original recipe so that it was gluten-free, and it turned out just perfect. The sweet potato and apple give it both moistness and a nice heartiness. Try it with ginger tea or some nice spiced cider for a delicious treat any time of the day.
Sweet Potato Apple Cake
1 cup gluten-free flour blend (I used 3/4 cup brown rice flour and 1/4 cup quinoa flour)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup sucanat (the original recipe called for brown sugar)
1 egg
1 large apple, peeled, cored and grated (I used a Braeburn)
1 (3/4-pound) sweet potato, peeled and grated
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Preheat oven to 350ºF. Lightly oil an 8-inch baking pan.
In a large bowl, whisk together flour, baking soda, salt, xanthan gum, cinnamon and nutmeg.
In a second large bowl, whisk together sucanat and egg until well combined. Stir in apple, sweet potato, vanilla and walnuts. Add apple mixture to flour mixture and stir to combine.
Transfer batter to prepared pan and bake until cake pulls away from the edges and is deep golden brown, 40 to 50 minutes. Set aside to let cool, then cut into squares and serve.
Enjoy!
