This is one of my favorite gluten-free and low-sugar dessert recipes that I developed to curb my sugar cravings. Sweet potatoes, fresh plums and maple syrup sweeten the cake, while making it sumptuous, yet light.
Here’s the recipe for low-sugar, gluten-free plum cake:
Ingredients:
1 large sweet potato (about 300g after boiling)
100g almond flour
Some drops of vanilla essence
100ml milk (I made this with coconut milk)
30g butter (use cashew nut butter, coconut butter or peanut butter if you’re lactose intolerant)
5 tablespoons maple syrup
1 egg (Leave out egg if vegan. This cake tastes good even if it doesn’t rise much. I’ve also left out baking powder, because I felt adding it did not change the texture significantly.)
5 plums, sliced
Looking for more gluten-free recipes? Check them out here.
Make it:
Boil the sweet potato until soft. Cool, peel and mash.
Add the almond flour, milk, butter (melt if using dairy), egg, vanilla essence and maple syrup.
Mix into a smooth paste. Add more milk if the mixture seems too hard.
Heat oven to 180 degrees Celsius.
Pour batter into a cake mould, place plum slices on top.
Bake for 30 minutes and check with a fork to see if the cake is done. Depending on the sweet potato and plum, the batter may turn out to be moister than expected. In this case, simply bake for a longer period. I’ve gone up to 40 minutes.
Remove from oven and cool.
I find that the cake tastes best when left to cool overnight. You can also add some rum or whiskey and let it absorb overnight for extra flavour.
Your low-sugar, gluten-free plum cake is ready!