Recipe for Sweet Potato Cake – Eggless & Healthy version
I’m a weird one.
Carrots, beets, zucchini, pumpkin, sweet potato – I love adding these veggies into my cakes and muffins. They give a lovely texture to whatever you bake, a touch of colour at times and the water content in the vegetable lends a moistness to the bake, that is always so desirable.
So when I got a decent sized sweet potato harvest from my kitchen garden this week, I knew for sure I wanted to bake a spiced sweet potato loaf cake. If you know me well, you know how much I love tea and tea cakes. This one is beautifully aromatic from the cinnamon, nutmeg and ginger, and moist to a fault, so much that it almost melts in your mouth. This recipe uses no eggs and if you want to make this recipe vegan, then replace the yogurt with soy yogurt.
Here’s how I have made this recipe healthy-ish for you!
There are a ton of sweet potato pound cake recipes that call for that mandatory one cup butter. I find that quite pointless, because mashed sweet potato itself makes a cake so soft, so why add all that butter? Using a combination of 1/4 cup oil and 1/2 cup yogurt, gives you a melt-in-mouth cake, without the use of butter or eggs.
I’ve swapped 50% of the flour with whole wheat flour, you can also replace some of the all purpose flour with oat flour, like I have in my Best Banana Bread recipe.
50% of the sugar has been replaced with organic powdered jaggery, which comes with a few health benefits from the micronutrients and minerals, and relatively natural unlike sugar which has zero health benefits and highly processed.
Now the fun part! The spices – cinnamon, nutmeg and ginger, make your kitchen smell heavenly, telling you that the joyful time of the year is just round the corner.