* 2.5 cups of buckwheat flour
* 1 tbs ground cinnamon
* 1 tbs ground nutmeg
* 1 tsp ground (or freshly grated) ginger
* 1 tsp bicarbonate of soda
* 2 tsp baking powder
* 2 tbs apple cider vinegar
* 2 cups steamed soft sweet potato
* 4 chia eggs (1tbs to 3 tsp of warm water for each ‘egg’)
* 3/4 cup rice malt syrup
* 3/4 cup milk of your choice
* 1/3 cup finely chopped dates
* 1 tbs vanilla bean paste/extract
* 1 cup dates pitted
* 1 cup of coconut cream or more (use the hard part if you can)
1. Sift all the dry ingredients into a large bowl (flour, bicarb, baking powder, nutmeg, ginger, cinnamon).
2. In a food processor combine the sweet potato, chia eggs, apple cider vinegar, rice malt syrup, milk and vanilla bean paste/extract.
3. Fold the wet and dry ingredients together until combined.
4. Place the mixture in a lightly greased round cake tin.
5. Bake for 40-50 minutes or until a skewer comes out clean in the middle of the cake.
6. Allow to sit for 5 minutes before turning onto a cooling rack.
7. Slice the cake in half using a bread knife.
8. While the cake is cooling, blend the dates with the coconut cream to make the caramel ganache. You may have to scrape the sides often to ensure it blends. Adding the coconut cream in stages may also help. You want it to be a thick, paste consistency so it sits in and/or on the cake.
9. Spread the ganache on the inside of the cake, then press both pieces of the cake together again, so the ganache is in the middle. You can spread any left over ganache as icing. I personally don’t ice this delicious cake on most occasions.
This recipe is adapted from The Whole Daily.