- Prep-time: / Ready In:
- Makes one 9-inch loaf cake
- Serving size: 1/10 of recipe
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Purple potatoes lend tenderness and unexpected color to this rustic cake. If you don’t have purple potatoes, use any sweet potatoes or yams in their place.
Ingredients
CAKE
- ½ cup unsweetened, unflavored plant milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon ground flaxseed
- ¾ cup pure maple syrup
- 1½ teaspoons pure vanilla extract
- 1 cup grated purple potato (grated using large grate)
- ½ cup fresh or frozen cranberries
- 1¾ cup whole wheat pastry flour
- ½ cup almond flour
- 1 teaspoon pumpkin pie spice
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 apple, thinly sliced
GLAZE
- 1 tablespoon pure maple syrup
- 1 tablespoon lemon juice
- 2 pinches pumpkin pie spice
Instructions
- Preheat oven to 350°F. Line a bread pan with a piece of parchment paper.
- In a mixing bowl, whisk together milk, vinegar, and flaxseed. Let sit for 10 minutes, or until mixture is frothy.
- Add the maple syrup and vanilla to milk mixture. Mix well. Add potatoes and cranberries.
- In a separate bowl, combine pastry flour, almond flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix well using a whisk.
- Add wet mixture to dry mixture; mix well.
- Pour batter into bread pan. Spread out evenly. Arrange the apples on top in a nice pattern.
- Bake 60 minutes. Cake is done when a toothpick inserted in center comes out dry.
- Transfer the cake in its pan to a cooling rack to cool.
- To make glaze, in a bowl whisk together maple syrup, lemon juice, and pumpkin pie spice. Drizzle over the cake and let the cake cool down completely. Let the drizzle seep to the bottom of the cake, peeling the parchment paper from the sides of the cake if needed.
- Chill cake in fridge for 1 hour or until ready to serve.
Nutritional Information:
Per serving (1/10 of recipe): 205 calories, 41 g carbohydrates, 4.5 g protein, 3.8 g total fat, 0.4 g saturated fat, 0 g cholesterol, 195 mg sodium, 4.1 g fiber, 19 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (13)
(5 from 3 votes)Sorry forgot to add I’m in uk and used sweet potato
I added some walnuts to mine and had to cook it an extra half an hour but it was delicious
Looks good sounds good I m going to try. Thanks soo much I m craving for chocolate.????
On my list to try.
Can you make it gluten free?
What modification for gluten free?
Sounds lovely, but not sure what a purple potato is… I’m in the U.K. Are they like a sweet potato and if so, could I use that instead? Cheers, Hilly ✌️
It looks like sweet potatoes would work fine!
Yes it is a sweet potato, I'm in the UK too, & going to use orange sweet potatoes, I guess carrots might work too.
I would say for gluten free use the one to one gluten flour and add ½ tsp xanthan gum. This is what they did to make gluten free soda bread
They are not sweet potatoes. In fact they are not sweet at all the way sweet potatoes are. They are the best potatoes for you, and have dark blue skins and deep blue or purple flesh. https://www.potatohouse.co.uk/product/blue-annelise-potatoes-to-eat/ I hope this helps. Ellie
Can whole wheat flour be substituted for gluten free flour mix?
Made this for thanksgiving, was wonderful! The layered apples looked so pretty along with the specks of purple potato. The cranberries added a nice zip! I’m making again tomorrow. Could it also be made with carrots?