Sweet Potato Cake with Dreamy Whipped Cloud 9
- 2 1/2 cups all purpose flour (alternatively, almond flour)
- 1 t baking soda
- 1 t ginger
- 1 T cinnamon
- 1 t himalayan pink salt
- 1 C coconut oil, melted plus more for greasing the pans.
- 1 C sweet potato, pureed
- 1/2 C maple syrup
- 1/2 C of nut milk, or alternative of your choice
- 4 T butter or alternative butter, melted
- SriMu Cloud 9
DIRECTIONS
1. Preheat the oven to 350F. Line two 6-inch cake pans with parchment paper rounds, then grease the sides of the pans with coconut oil.
2. In a large bowl, whisk together the coconut oil, sweet potato puree, maple syrup, butter, and nut milk. In a medium bowl, whisk the flour, cinnamon, ginger, baking soda and salt. Add the dry ingredients to the wet, a 1/2 cup at a time, until a batter forms.
3. Divide the batter between the two prepared pans and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Invert the cakes onto racks to cool completely.
4. Place one cake layer on a plate and smooth about 1/2 cup of whipped Cloud 9 over the entire surface. Place the second cake on top of the first. Smooth an additional 1/2 cup of whipped Cloud 9 over the second layer and then add the cream in spoonfuls to the sides of the cake. Smooth with an offset spatula. Refrigerate until ready to serve.
SriMu Cloud 9 Whipped Cream
Makes 2 cups
INGREDIENTS
- 3 SriMu Cloud 9 balls
- 1 13.5-ounce can full-fat coconut milk, refrigerated overnight
- 2 T maple syrup
- 1 T vanilla extract
DIRECTIONS
- Remove the solid coconut cream that has risen to the top of the can, and spoon it into a stand mixer with a whisk attachment. Add the 3 Cloud 9 balls and blend together and it starts to thicken and peaks form. Thin, if needed with remaining coconut milk.
- Using a spatula, slowly fold in the maple syrup and vanilla. Transfer to a bowl, cover and refrigerate until ready to use.
