Sweet Potato Cake with Cinnamon Frosting
2 cups cooked and mashed sweet potato* (or sub pumpkin)
2/3 cup milk of choice (I used unsweetened almond milk)
2 teaspoons apple cider vinegar
1 3/4 cup almond flour
1 cup potato starch
1/4 cup arrowroot flour (or sub cornstarch)
1 cup coconut sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1-2 tablespoons chai spice**
*You can boil, bake, or pressure cook 2 peeled sweet potatoes until soft, then mash with a fork
**4 teaspoons cinnamon, 2 teaspoons ginger, 1 teaspoon cardamom, 1 teaspoon nutmeg, 1 teaspoon allspice, 1/2 teaspoon cloves
1/2 cup coconut oil
1/2 cup coconut sugar
1 can full fat coconut milk, solid part only
1/2 teaspoon cinnamon
Preheat oven to 350°F. Grease 2 bread pans or a square cake pan.
Whisk all the wet cake ingredients together. In another large bowl, whisk all the dry cake ingredients together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined.
Pour/spoon the batter evenly into the pan(s). If using two bread pans, bake for ~30 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
While cake is baking and/or cooling, melt the coconut oil and coconut sugar together over medium heat in a small saucepan. Once dissolved, place all the ingredients in a high-speed blender and blend on high until creamy. Put frosting in a bowl in the refrigerator to cool and thicken. Once it has chilled to the desired consistency, and cakes are room temperature, frost the cakes. Then, sprinkle top with remaining chai spice.