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| Copyrights to images reserved Alicia Lewis @ KitchenTakeovers |
This is another version of the purple yam chia cheese cake I made not long ago. This came out more like a sponge cake, than a cheesecake if I am honest. But it was just as good, this version was baked without any steam but it still produced a soft springy cake.
I liked the fact the purple yam colour and texture were still recognisable in this version more so than the first one. I am thinking of cookies next, to finish off the jar as there is still some left.
Purple Yam Coconut-Vanilla Cake
Ingredients
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| Copyrights to images reserved Alicia Lewis @ KitchenTakeovers |
- 45 g coconut flour
- 10 g rice flour
- 10 g coconut milk powder
- 1/4 teaspoon baking powder
- 35 g light coconut milk
- 30 ml coconut oil melted
- 80 g lactose free cream cheese
- 20 ml plain soy milk
- 2 medium eggs
- pinch of salt
- 2 teaspoon vanilla bean paste
- 25 g sugar
- 50 g purple yam paste
Optional
- blueberries or other fruits placed in bottom of cake tin
#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #
#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #
Preparation
Preheat oven 170 degrees and oil your cake pan.
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| Copyrights to images reserved Alicia Lewis @ KitchenTakeovers |
Then line with baking parchment paper, put aside till later.
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Copyrights to images reserved Alicia Lewis @ KitchenTakeovers
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Sift the the flours, salt, baking powder and coconut powder together in a bowl. In a separate bowl combine the sugar, vanilla bean and yam paste and the eggs combine well.
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| Copyrights to images reserved Alicia Lewis @ KitchenTakeovers |
Add the flour mix to the yam mixture and combine well. In a measuring jug, mix the cream cheese, coconut oil and soy milk combine till smooth.
Pour the mixture into baking pans, bake for 45 minutes - using a tooth pick or clean knife insert in centre of cakes. If this comes out clean, remove from oven and leave to cool, if stick comes out with bits of cake leave in the oven for another 5 minutes.
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| Copyrights to images reserved Alicia Lewis @ KitchenTakeovers |
Serve!
Bon Appétit!!
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| Copyrights to images reserved Alicia Lewis @ KitchenTakeovers |
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Labels: Asian, Gluten free, Pantry Throw-down, Recipe List, Sweet Treats