Here’s a story to enjoy on this rainy, chilly March morning.
Once upon a time, a culinary student was left with one lone sweet potato to work with. Should she dare do any with the usual preps roasted fries, casserole, or soup? — though, all favorite options. Instead the lone sweet potato was gently grated and lovingly incorporated into a fall blend spiced batter. Then the magical blend rose in a bundt cake pan…
1. In one bowl, combine
3 cups all purpose flour
1 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp ground clove
1/4 tsp nutmeg
2. In another bowl, combine
3/4 c vegetable oil
1 c Almond Milk
1/2 c dark brown sugar
1/2 c granulated sugar
2 tbs lemon juice
1/2 tbs vanilla
3. Whisk the wet ingredients together, then pour into the dry ingredients bowl.
Incorporating the grated sweet potato with all its micronutritional goodness too!
4. Once the batter is smooth, fold in 3 cups (about 1 medium) grated sweet potato. *optional add-ins: Raisins and nuts
5. Pour in a greased desired baking pan
6. Bake for about 30 minutes or until the center of the cake/cupcakes comes out clean with a pick tester.
Freshly removed from the oven
7. Enjoy warm out of the oven (highly suggested) or cool and frost with a cinnamon cream cheese frosting topped with candied pecans — possibilities are endless!
But what was the climax? What was the conflict?
She almost forgot to check on the cake after deciding that it needed a few more minutes…rushed to the oven, on speedy..but not running feet, the chef saved cake from an almost burnt ending and the baking and pastry students that afternoon enjoyed tasty fresh cake instead of buttery cookies.
Vegan Sweet Potato Cake — no icing needed
The end.
-A
