Korean Sweet Potato Cake

Korean Sweet Potato Cake is a delightful vegan treat that highlights the natural sweetness of Korean sweet potatoes, combined with a chewy texture and nutty flavors. This cake is perfect as a snack or dessert, offering a comforting and satisfying experience.

Ingredients

• Korean sweet potatoes - 200 grams
• Glutinous rice flour - 100 grams
• Maple syrup - 30 grams
• Coconut milk - 100 ml
• Vanilla extract - 1 teaspoon
• Salt - 1/4 teaspoon
• Sesame seeds - 1 tablespoon

Steps

1. Preheat your oven to 180°C (350°F) and grease a small cake pan.
2. Peel the Korean sweet potatoes and cut them into small cubes.
3. Steam the sweet potato cubes for about 15 minutes or until soft, then mash them in a bowl.
4. In another bowl, combine glutinous rice flour, maple syrup, coconut milk, vanilla extract, and salt, mixing until smooth.
5. Add the mashed sweet potatoes to the mixture and stir until fully incorporated.
6. Pour the batter into the prepared cake pan, smoothing the top.
7. Sprinkle sesame seeds evenly over the top of the cake.
8. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool for a few minutes before slicing and serving.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 39 g
• Fiber: 4 g
• Sugar: 7 g
• Sodium: 20 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 4 g
• Unsaturated Fat: 1 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals, including vitamin A and potassium.
• High in dietary fiber, which aids digestion and promotes satiety.

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