WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Thursday, February 13, 2014

Sweet Potato Pudding Cake(Gluten free, corn free, soy free, dairy-free, nut-free)

1 cup stewed diced figs(we have been using Made in Nature)
1 cup allpurpose gluten free flour
1/2 teaspoon allspice
1/2 teaspoon salt
1 pound sweet potato (about 1 large), cooked and pureed.
3 large eggs
1 14-ounce can coconut milk(Thai Kitchens is the easiest to find)
1 cup packed light brown sugar
1 teaspoon vanilla extract(homemade only for corn-free)
2 tablespoons coconut oil(melted)or 2 Tablespoons grape seed oil


1/2 cup unsweetened shredded coconut(Tropical Traditions)
4 tablespoons packed brown sugar(Domino's)
1/2 teaspoon salt(we use pink himalayan)
1/8 teaspoon ground allspice

powdered sugar(corn free)
Maple syrup(100 percent and corn free, we use grade B for extra flavor)


Preheat oven to 350°F.

Coat a 9-inch springform pan with grease(I use grapeseed in a Mr Mister).

To prepare cake: Whisk flour, allspice and salt in another bowl.

Mash sweet potato in a large bowl (you should have about 1 3/4 cups). Add eggs; beat until combined.

Add coconut milk, 1 cup brown sugar, coconut oil and vanilla extract; beat until combined.

Stir in the dry ingredients until combined. Stir in the stewed figs. Spread the batter in the prepared pan.

To prepare topping: Combine coconut, brown sugar and allspice in a small bowl. Sprinkle on top of the cake. Cover with a piece of tinfoil until the final 15 minutes.(it browns super fast! )

Bake the cake until a knife inserted into the center comes out clean, 1 to 1 1/4 hours.

Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool at room temperature for 1 hour, then refrigerate until cold, at least 3 hours but best overnight.

Mix powdered sugar(aprox 1 cup) and maple syrup, add syrup until of glaze consistency- drizzle the cake and serve.


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