Tahini, Olive Oil & Sweet Potato Cake (GF/DF-Vegan Option)

Tahini, Olive Oil & Sweet Potato Cake (GF / DF / Vegan Option)

This Tahini, Olive Oil & Sweet Potato Cake is a beautifully balanced dessert that combines wholesome ingredients with rich, indulgent flavours. The natural sweetness of roasted sweet potato pairs perfectly with the smooth nuttiness of tahini and the depth of olive oil, creating a moist, tender cake with a light and airy texture. Coconut or Oat flour adds structure, while maple syrup and coconut sugar provide just the right touch of sweetness. Finished with a luscious tahini caramel drizzle, this cake is perfect for any occasion—whether you're looking for a refined treat or a nourishing dessert that feels just as decadent as it is wholesome. Plus, with gluten-free, dairy-free, and vegan options, it’s a dessert everyone can enjoy!

Ingredients

For the Cake:

  • ½ cup olive oil (plus extra for greasing)
  • 1 ½ cups cooked and blended sweet potato (from 1 large or 2 medium potatoes)
  • ½ cup maple syrup
  • ¼ cup coconut sugar
  • 3 eggs (or vegan alternative: 3 tbsp. ground flax seeds soaked in ⅓ cup water for 5 minutes)
  • 2 tsp vanilla extract
  • 2 cups almond flour
  • ½ cup coconut flour or gluten-free oat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt

For the Caramel Sauce:

  • ⅓ cup (100g) coconut oil
  • ⅓ cup (150g) maple syrup
  • ⅓ cup tahini
  • Pinch of sea salt

Instructions

  1. Preheat & Prepare: Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan with olive oil.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the olive oil, blended sweet potato, maple syrup, coconut sugar, eggs (or flax mixture), and vanilla extract until smooth.
  3. Incorporate Dry Ingredients: Add the almond flour, coconut/oat flour, baking soda, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until well combined and no lumps remain.
  4. Bake: Pour the batter into the prepared cake pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  5. Prepare the Caramel Sauce: While the cake is baking, combine coconut oil, maple syrup, tahini, and a pinch of sea salt in a small saucepan over low heat. Stir continuously until fully combined, then remove from heat and allow to cool.
  6. Cool & Serve: Let the cake cool completely before slicing. Drizzle with the caramel sauce just before serving.

Enjoy this wholesome, naturally sweetened cake as a delicious dessert or an indulgent yet nourishing treat!

«   »