Poppy Seed Sweet Potato Cake with Orange Frosting

by Edward Daniel

Poppy Seed Sweet Potato Cake with Orange Frosting came about as I wanted to create something special for a tea party that I was having with a friend that was over from France, where she was undertaking an art exhibition. This Poppy Seed Sweet Potato Cake has the texture of the poppy seeds bitten into but also the notable flavour of the sweet potato complemented by the Orange Frosting, which adds the sweetness. The Frosting is optional.

#
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Roasting
  • 250g sweet potato
  • 1tbs coconut oil
  • Cake
  • 75g raisins
  • 50g Cointreau (French Orange Liqueur)
  • 250g “00” doppio flour
  • 100g coconut unrefined sugar
  • 1tbs baking powder
  • pinch of salt
  • 50g walnuts, chopped
  • 100g coconut oil
  • 2tbs flaxseed, ground
  • 6tbs water
  • 1tsp vanilla extract
  • zest of 3/4 orange
  • Frosting
  • 200g coconut creamed
  • 1tbs tapioca flour
  • 50g unrefined cane sugar
  • zest of 1/4 orange
  • Juice of an orange

Instructions

  1. Preheat the oven to gas mark 170 degrees.
  2. Roast the sweet potato with its skin on in the coconut oil. Remove from the heat and allow to cool down. Discard the skin. (If it is organic, I will quietly eat the skin separately as it is full of nourishment).
  3. Soak the raisins in Cointreu and set to one side for about an hour.
  4. Melt the coconut oil and leave to one side.
  5. Whisk the flaxseed with the water and leave to one side.
  6. Place the flour, sugar, baking powder and salt in a large mixing bowl. Add the walnuts. On a low setting on the mixer combine.
  7. Add the oil and flaxseed mixture to the bowl. Combine well.
  8. Add the vanilla extract and orange zest and continue blending.
  9. Mash the sweet potatoes and add to the bowl. Bring the ingredients together.
  10. Lightly oil and line a loaf tin with baking paper. Pour the mixture into the tin. Smooth over the top and cover with aluminium foil. Place in the oven for about an hour or until a skewer inserted in the centre comes out clean.
  11. Allow to cool for about 5 minutes before removing the cake from the tin. Place on a serving dish.
  12. To make the frosting, melt the coconut cream in a saucepan. And the sugar. Stir for a few minutes under a medium heat until absorbed. Sift in the tapioca flour, orange juice and zest. Continuing stirring gently for a few minutes.
  13. Allow the frosting to stand for about 10 minutes before pouring onto the bread. Place in the fridge for about 15 minutes until the frosting hardens. Add the garnish.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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