Cook Vegan — September 2017

SWEET POTATO POUND CAKE

The sweet potato dimension to this cake
adds extra vitamin A and fibre while making
it visually interesting. Pumpkin or rhubarb
has the same effect when sweet potatoes
aren’t available.

Makes: 8–10 slices

• 125g (½ cup) sweet potato, peeled and
cubed
• 130g (1⅓ cup) plain flour
• 65g (½ cup) plain wholemeal flour
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• ¼ tsp salt

•   100g (½ cup) raw brown sugar

•   110ml (½ cup) sparkling mineral water

•   3 tbsp apple juice

•   65ml (¼ cup) sunflower oil

•   100g (⅓ cup) plain soft tofu

•   100ml (½ cup) oat or soy cream

•   1kg loaf pan, neatly lined with baking

paper

1 Preheat the oven to 180°C (Gas Mark 4,

350°F).

2 Steam the cubes of sweet potato for 10

minutes or until they are soft, but they

should not fall apart when you prick them.

3 Sift together the flours, bicarbonate of

soda, baking powder, raw brown sugar and

salt in a bowl and mix well.

4 Mix together the sparkling water and

apple juice. The sparkling water works

well with bicarbonate of soda and baking

powder and makes this cake moist and

spongy.

5 In a separate bowl, mix together the

apple juice, oil, tofu and cream until

smooth.

6 Combine the dry and liquid ingredients

and mix until smooth. Fold in the steamed

cubes of potato, reserving a couple of

pieces for decoration.

7 Pour the mixture into the prepared

loaf pan and spread level with a spatula.

Sprinkle the reserved potatoes over the top

and press them in lightly.

8 Bake the cake in the preheated oven for

25 minutes or until a skewer inserted in the

middle comes out clean. Allow to cool in

the pan for 10 minutes, then remove it, peel

off the paper and allow to cool completely

on a wire rack.

9 Serve a slice of the cake with a cup of

warm green tea scented with lemon or

lime. The best way to keep the cake moist is

wrapped in a clean kitchen towel.

• Recipe from: The Vegan Baker cookbook by Dunja
  Gulin. Photography by: Clare Winfield with copyright
  from the book’s publisher, Ryland Peters & Small.
  The Vegan Baker is available at the special price of
  £10.99 including postage & packaging by telephoning
  Macmillan Direct on 01256 302 699 and quoting the
  reference LC9.

Per 100g

Calories 345, Fat 5.7g, Saturates 0.7g,

Carbohydrates 71g, Sugars 62g, Protein 2.3g,

Salt 0.44g

If you snip the baking

paper diagonally into

the corners of the

paper, it will fit more

snugly into

the pan.