Purple Sweet Potato Cake
A pretty no-bake purple sweet potato cake, brimming with vibrancy, flavor, and snuck in veg!
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 5" mini cake
- Category: Cake
- Method: No-Bake
- Cuisine: vegan
- Diet: Vegan
Ingredients
Crust:
- 1/2 cup slivered almonds
- 2 soft medjool dates, pitted
- 1/2 tbsp coconut oil, softened*
Filling:
- 3/4 cup raw cashews, pre-soaked and strained**
- 5 tbsp unsweetened vanilla almond milk
- 3 tbsp maple syrup
- 1 tbsp coconut oil, softened
- 1 tbsp purple sweet potato powder
- 1 tsp pure vanilla extract
- 3/8 tsp salt
Toppings:
- 1-2 tbsp slivered almonds
- a sprinkling of edible dried blue cornflower petals
- optional: fresh borage flowers and sweet alyssum flowers
Instructions
* Make sure all ingredients are at room temperature before starting *
- Process all crust ingredients into a fine sticky crumble in a food processor. Transfer into a 5″ springform pan and press down into a flat crust along the base. Freeze while working on the next step.
- Blend all cheesecake filling ingredients together into a completely smooth consistency in a power blender. Transfer this mixture into the prepared cake pan over the crust. Tap the pan down on the counter to smooth out the top, and even it out further with the back of a spoon as needed.
- Sprinkle slivered almonds, and then dried flower petals in a ring around the top of the cake.
- Freeze for 5-6 hours or overnight to set.
- Once set, remove from the springform ring. Decorate with fresh borage flowers if desired. Thaw out lightly on the counter (10-15 minutes) and serve!***
Notes
*I recommend a de-scented / refined coconut oil to avoid a strong coconut flavor / aroma.
**To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
***Storage notes: treat this cake like ice cream. Keep it frozen at all times until ready to eat, and freeze any leftovers. If left too long at room temperature it will begin to melt back into the consistency it was in the blender.
Find it online: https://www.unconventionalbaker.com/purple-sweet-potato-cake/