Hi, my loves!!!! Happy Wednesday!
This recipe (my absolute favorite so far!!) is number 6 out of 6 in my high-fiber, low-sugar fall recipe series. You guys have loved this series, so I definitely plan to do another high-fiber series soon! This recipe has been my favorite so far, and for obvious reasons. I was trying not to lean too heavy into just pumpkin recipe, so an apple spiced cake was the right call for SURE.
As we just celebrated Theodore’s first birthday, my mom and I made this healthy, high-fiber AND refined sugar-free, smash cake. And it was a hit with Theodore AND with family! He ate it for several days after, and so did I! My mom and I created it together (as you can see here), and we actually made it twice because the first one was really dense. The second one turned out SO much better, which is the recipe that you’re getting. 😅 It’s also SUPER easy to make, which I’m all about at all times in the kitchen.
I love that this recipe uses whole foods only — it was perfect for a small celebration. I hope that you can make this as a smash cake for your little one, a cake to celebrate YOU (which I just did recently to celebrate 1 year PP), or just to have as a healthy, refined sugar free treat!
Xx,
B 🖤
Makes two 6-inch cakes (about 12 small slices), or you can make in a large 4-inch pan, but you’ll cut the top off. Prep time is about 30 minutes, plus + 1 hour roasting and cooling the sweet potato. Baking takes 30 minutes. You’ll need a kitchen mixer, two large bowls, and a spreading utensil for the icing.
Cake Ingredients:
Dry ingredients:
1 cup organic oat flour
½ cup white whole wheat flour (I loved and used One Degree Organics, which is sprouted for extra nutrients)
2 tbsp organic ground flaxseed (love Bob’s Red Mill)
1 tsp baking powder
½ tsp baking soda
1 tbsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
Wet Ingredients:
1 cup mashed roasted sweet potato (1 medium sweet potato, about 8 oz), cooled and then peeled
½ cup finely grated apple, skin on, squeezed dry.
1 ripe banana, mashed (about ½ cup)
¼ cup unsweetened applesauce
3 tbsp melted coconut oil or unsalted butter
¼ cup whole milk
1 tsp vanilla extract
Cinnamon yogurt frosting
4 oz cream cheese, softened
1 cup full-fat plain Greek yogurt (I used Forager Unsweetened Vanilla Bean)
1 tsp ground cinnamon
1 tsp vanilla extract
Decorations
¼ freshly sliced apple
Cinnamon for dusting
Directions
Roast the sweet potatoes first. Heat the oven to 400°F, prick the sweet potato with a fork, and bake for 45 to 50 minutes until very soft. Peel the skin off and mash it, then let it cool completely.
Lower the oven to 350°F. Grease two 6-inch pans with butter or coconut oil or one 4-inch pan. You can line the bottoms with parchment, but we did not.
In a large bowl, whisk all of the dry ingredients until fully incorporated.
In another bowl, whisk the all of the wet ingredients until fully incorporated.
Stir the wet mixture into the dry until just combined. Divide evenly between the pans if you used two or pour into your pan.
Bake 30-40 minutes, until a toothpick comes out clean. It varied each time I made it, so I would just check yours around this time to see if it comes out clean. Cool in the pans for 10 minutes, then cool completely on a rack.
While the cakes are cooling, beat the cream cheese, yogurt, cinnamon and vanilla until smooth. Let cool in the fridge for 20 mins.
Once both the cake and frosting are cooled, spread the frosting between the layers (if you made two cakes), then cover the top and sides. Top with fresh sliced apples and a dust of cinnamon.
ENJOY. Stores in the fridge for 2-3 days. 🖤 Xx