- 250g Doves gluten free self raising flour
- 50g glutinous rice flour
- 150g white sugar
- 375g coconut yogurt
- 2 tsp ground flaxseed and 6 tsp water
- 5-6 spoons sunflower oil
- pinch salt
- vanilla essence
- 1 medium purple sweet potato
- 10 blueberries
- 75g sugar
- 200g cashew cheese
- can coconut milk
- fruit to decorate
Roast sweet potato on medium to high heat for 20 minutes or until tender.
While sweet potato bakes, make flaxseed eggs by combining ground flaxseed and water and let sit for 15-20 minutes. Then whisk and add vanilla essence, oil and salt. Set aside.
Sift flours and combine with flaxseed eggs, sugar and coconut yogurt. Add the yogurt a few spoons at a time and make sure to scrape the side and there are no clumps left. You should end up with a slightly runny batter as gluten free baked goods needs more liquid than regular one. Let sit in fridge while you make the filling.
Remove sweet potato from oven, place in food processor and blitz with blueberries, sugar and coconut milk to get a smooth, slightly runny filling. Fold cashew cheese in with a wooden or silicone spatula.
Line two cake pans with parchment paper and pour half of the batter in each. Bake on medium to high heat for 30-45 minutes or until it turns golden.
Remove cakes from oven and let cool completely. Using a large serrated knife, slice a thin layer off the tops of the cakes to create flat surfaces.
Place 1 cake layer on your cake stand, or serving plate. Evenly cover the top with sweet potato filling. Place second layer on top and evenly cover with another layer of filling.
Garnish with your favourite fruit.