Gluten-free cake with sweet cream
This gluten-free cake is a perfect choice for the Easter table — or any festive occasion. The combination of sweet potato, cocoa, and dates creates a wonderfully aromatic dessert with a naturally rich flavor and velvety texture.
Preparation: 2h 30 min
Easy
Preparation: 2h 30 min
Easy
Ingredients:
- 5 g coconut oil
- 1000 g water
- 100 g coconut milk
- 4 g ground cinnamom
- 10 g baking powder
- 4 g vanilla extract
- 1000 g sweet potato
- 30 g chia seeds
- 155 g Avocado
- 5 g lemon juice
- 245 g condensed coconut milk
- 30 g Dates, dried
- 60 g Shredded coconut meat, dried
- 12 g Cocoa, powder
- 80 g cranberry
- 60 g coconut sugar
Method of cooking:
- Place a bowl on the lid of the mixing bowl and weigh 80 grams of dried cranberries. Pour boiling water over them and set aside to soak. In a glass, add 2 tablespoons of chia seeds and pour over 4 tablespoons of boiling water. Set aside.
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