Ginger and Sweet Potato Cake
Another gluten-free cake option.
150g Hodmedodís Fava Bean Flour
3 tsp baking powder
2 tsp ground ginger
150ml maple syrup
125ml dairy free yogurt
150g raw sweet potato, grated
For the icing:
50g creamed coconut
4 tbsp maple syrup
Zest and juice of Ĺ a lemon
Preheat the oven to 180C and line a loaf tin with parchment paper
In a small bowl mix together the flour, baking powder & ground ginger
In a medium bowl, cream the margarine. Add the syrup, yogurt and flour mixture, stir until combined. Fold in the sweet potato and pour into the loaf tin.
Bake for 40-50 minutes before leaving to cool.
While the cake is cooling, melt together the creamed coconut and maple syrup. Remove from the heat and add the lemon juice and zest. Ice the cake before serving