I’ve never been a huge fan of cake, even way back in the day when I wasn’t purposefully avoiding food toxins like wheat and excess sugar.
But my wife, Elanne, misses cake every now and then. This was especially true while she was pregnant with Sylvie. So she has experimented with different versions of grain-free cake that weren’t elaborate or time consuming (no time for adventurous culinary exploits, breastfeeding a four-week-old infant) but tasted good.
Yesterday she baked a sweet potato hazelnut cake that fits the bill. Unfortunately she didn’t use exact measurements (we rarely do), but I can give you a general idea of how she did it in case you’d like to give it a shot.
- 2 cups hazelnuts
- 1 sweet potato
- 2 eggs
- 2 tsp. sweetener (coconut sugar, maple syrup, etc.—this is optional)
- 1 tsp baking soda
- 1/4 tsp sea salt
- Soak about 2 cups of hazelnuts in water for 12-24 hours (Note: this helps break down the phytic acid in the nuts, which is a potent nutrient inhibitor. You should always soak and dehydrate nuts before eating them if you can.)
- Bake a large sweet potato at 375 degrees for about 40-45 minutes until quite soft.
Baking the Cake
- Drain soaking water and rinse the nuts.
- Peel sweet potato.
- Add hazelnuts, potato flesh, eggs, baking soda, sea salt and sweetener (if desired) to blender or food processor. Blend until smooth.
- Pour into baking dish and bake at 375 F for about 30 minutes, or until a knife inserted into the center comes out clean.
The cake is mildly sweet on its own. We like to eat it with some fermented cream (add 1/2 cup of kefir to 2 pints of full-fat cream, and let sit at room temperature for 24 hours until mildly sour and slightly thick) and fresh berries.
If you’re not eating dairy, serve with coconut milk or cream and berries.
It’s not gourmet, but it’s a nice dessert or snack when you want a treat.
See? You can have your Paleo cake—and eat it too!