No Bake Purple Stokes Sweet Potato Cake
If you’re feeling FOMO because you have allergies or gut health issues that prevent you from eating the same meals and sweets as your friends and family, I feel you.
When my ex and I were dating, are used to dream about being able to eat a meal without garnering an internal reaction in my body, such as a rash. Because the truth was, I couldn’t take a bite without feeling pain.
developing and consuming anti-inflammatory foods, that actually work to heal my gut rather than keep it inflamed has been revolutionary.
Todah, I bring you a delicious, no bake purple sweet potato cake that is both gut healing and anti-inflammatory.
To make this no bake purple sweet potato cake I used a variety called Stokes Sweet Potatoes that are native to America. This feels incredibly unique to me because most creamy sweet potatoes such as the japanese variety or ube are not native to the states but to eastern asia.
The interesting history behind the birth of of this particular sweet potato is that it was only discovered in 2003 in Stokes, North Carolina. It’s purple on both the inside and outside unlike Japanese sweet potatoes which are purple on the outside and white inside or the Okinawa variety which are light tan on the outside and a bright pinkish/purple inside.
This cake is easy to make and is a fun sugar free treat!
Ingredients:
285g stokes sweet potato
8-10 pited dates
1/4 cup tigernut flour
2 tbsp coconut flour
1/4 cup shredded coconut
creamy part of a can of coconut milk + 1/2 cup of remaining milk
1 tbsp gelatin or 1 tbsp agar agar *see notes*
1/2 tsp purple carrot powder (for color)
rose petals for garnish
NOTE: If you’re using agar agar add 1 tbsp agar agar to one cup water. Bring it to a boil on the stove and stir until it is completely dissolved. Once you see it begin to start setting, turn the mixture off and add it your food processor. Allow it to cool. The place in the fridge or freezer to set.
To Make:
Start by pitting the dates, if they’re not already pitted. Soak them in some water for five minutes. Set aside. Then, peeling and chop your stokes sweet potato into pieces. Add a cup or two of water to a wide pan and add the sweet potatoes. Bring the water to a boil with the sweet potatoes. Once boiled, reduce heat to a simmer and let sweet potatoes cook all the way through. They're ready when they are soft and easily pierced with a fork.
Meanwhile, add the softened dates, tigernut flour, coconut flour and shredded coconut to a food processor and pulse until it sticks together in your hands. Press this into the bottom of cake pan of your choosing. Set it in the freezer for 10 minutes.
By this point your sweet potatoes may be ready. Remove them from the pan and drain the water out. Then, add them to a food processor with the coconut milk and gelatin. Blend until combined. If using agar agar, bloom it in a pan with water as per package instructions. Then, blend the sweet potatoes together with the rest of your ingredients making sure to add in the agar agar mixture you just made.
Remove the cake pan from the freezer. Pour your mixture over it, add a garnish of rose petals and freeze again for 10 more minutes. After your cake has chilled and set a little, it's ready to consume.
