This cake admittedly tastes a bit more like fall than like spring, but honestly, you’ll forgive me if you make it now. It’s light with a hint of sweetness from the roasted sweet potatoes and maple syrup and a hint of buttery- ness from the pecans. Seriously, you’ll never know it’s paleo, gluten free, dairy free, guilt free… basically everything free.
Sweet Potato & Pecan Cake
3/4 c roasted sweet potato (I used japanese sweet potatoes, I seriously roast them until my house smells like roasted sweet potatoes, but you could probably do them for~45- 1 hr at 400F)
1 1/2 c almond flour
4 large eggs, separated
1/2 c + 1 tbsp maple syrup
1 tsp baking powder
1 tsp cinnamon
1/2 tsp pumpkin pie spice
pinch of salt
1/2 c pecans
preheat to 350F
- Spray an 8 inch spring pan with coconut oil (or preferred oil)
- Mix 4 egg yolks, 1/2 c maple syrup and 3/4 c roasted sweet potato until smooth. Add 1 tsp baking powder, 1 tsp cinnamon, 1/2 tsp pumpkin spice, 1 1/2c almond flour and pinch of salt. Mix well.
- Whisk the 4 egg whites until at soft peaks.
- Fold egg whites in thirds into the roasted sweet potato mixture. With the last third, try to be gentle!
- Spread this into the prepared 8 inch pan.
- Toss 1/2 c pecans with 1 tbsp maple syrup and spread on top.
- Bake approximately 35 minutes, the edges should be browning slightly and pulling away from the pan.
- (Try to) let cool and enjoy. This is great on its own but would be great with a dollop of yogurt or coconut cream.