Mini sweet potato flour cake recipes made from 6 ingredients.
Looks like sweet potato flour sounds good to many of you and are curious about trying it out yourself! Yay! Let us know if you experiment with it.
Like we said, we have been enjoying baking with this new flour alternative.
Sweet potato flour really creates such an unique taste and texture to recipes.
Gluten-free cakes made from sweet potato flour.
We think you will love the recipe we have for you today. We have both a vegan version and a non-vegan version of this cake recipe. But keep in mind these are not your average cakes. These flat cakes as we are calling them, are very dense and wet/moist like (we know not the most flattering way to describe something but it is true).
Again the sweet potato flour is the key ingredient.
Before we start getting questions and emails about substitutions for the sweet potato flour – we will say there is really none. BUT, of course you could use any gluten free flour blend or any flour of your liking but it will result in different outcome. Not saying that is bad. This goes for all recipes (not just ours).
This cake is supposed to be a sweet potato flour cake.
A little background about this recipe. When we started to create this recipe we wanted a cake that was easy to make, few ingredients, and attempt it with no baking soda or baking powder to see what happens. Plus bake them in mini tart pans because we think they are cute. Outcome: a sweet socca like cake.
We kept going back and forth actually on what to call this recipe. As they are very thin almost like a pancake flatbread texture.
We thought about calling it thin sweet potato flour cakes but were unsure if using ‘thin’ would sound appetizing. So we are calling it a flat cake – sweet potato mini flat cake since we did not think flatbread was good either to call it (oh the dilemma in finding a name for this recipe).
You could look at this recipe as a sweet flatbread recipe if you wanted to. Almost like socca. Either way it is different and tasty.
We first made the recipe using eggs (which does come out the best over the vegan version), but then decided to make the same recipe using a flax gel for the egg substitute. It worked. Well for the most part it did, more on that down below.
We found both cakes:
- to taste amazing
- have a dense moist texture
- almost ‘socca’ pancake like (for those that are new to our love of socca, it is our go-to flatbread made from garbanzo beans, a simple rich dense flatbread)
- few ingredients
- easy to make
- great with a plain or with a frosting
Like we mentioned yesterday in our few trials, our final result kept getting a green hue to it. So we omitted the leavening agent (baking soda and baking powder) and just relied on apple cider vinegar to lift these mini cakes some (again it worked best in the egg version).
our vegan flaxmeal cake
First we made our sweet potato flour cake with an egg. Loved it. But knew people would want an egg free version. So, we already went ahead and tried it with a flax gel instead of the egg. It worked…well for the most part.
Since we did not use any leavening agent besides the apple cider vinegar to keep the recipe simple, the vegan version did not rise that much. But to us it still taste good, just a little more dense and moist. **update: we tried the vegan version with 1/4 tsp baking powder, did not really rise much still, so we will keep trying but wanted to go again and share that we made if you would like to experiment.
our egg version of cake
Note these are not a light and fluffy cake. More along the lines of rich and dense-wet cakes. Still addicting in our opinion. What can we say we are weird and like unique textures.
Plus they are made with just 6 ingredients! Not bad for a sweet cake.
Top your mini cakes with some coconut butter frosting!
PurelyTwins Quick Frosting:
- 2 tablespoons coconut butter
- 1 tablespoon coconut milk
- 1 tablespoon coconut nectar (or any liquid sweetener of choice)
*note: if you do not like the flavor of coconut you could add in some vanilla or another flavoring to frosting
We also went ahead and baked the egg version in a cupcake baking pan since we know that not everyone has a mini tart pan. And it worked as flat mini cupcakes, made about 4 mini cupcakes.
This time we used coconut milk mixed with chia seeds to make another quick topping. Did about 1 tbsp chia seeds to 3 tbsp milk. Add in sweetener if desired.
As you can tell we used no cupcake liners. Just lightly oiled the cupcake pan before baking the cakes in it. **note: if you make them as vegan version they still come out really dense and wet/gooey.
We went a step further and tried it with a chia gel as egg replacement.
Unfortunately using chia gel as the egg did not work out as nicely as the flaxmeal did. Not sure why but these were even more ‘not’ cooked gooey moist texture –> sorry not sure how else to describe it.
But we are going to keep trying to make a recipe using chia seeds with the sweet potato flour and keep it vegan. We will report back when we have it.
Check out our other sweet potato recipes:
Anyone else love baking with sweet potatoes? Let us know if you experiment with sweet potato flour as we would love to see your creations. What is one ingredient you can not live without when baking?
PS: we have created some more recipes with sweet potato flour that have come out great, we will share those next week! always in the kitchen over here experimenting.
till next time,