This is one of the most exciting cakes I have ever made. It is a semi wet cake that resembles a little bit of cheese cake.

For the cake batter you need:

6 dl dark Jytte flour (you can substitute this with any other gluten free flour)

1 teaspoon Himalajan salt

2 dl  brown cane sugar

2 teaspoons vanilla sugar

4 teaspoons baking powder

1 dl canola oil

2 medium sized sweet potatoes

2 bananas

1 tablespoon apple vinegar

2 -3 dl water

Cut the sweet potatoes and boile them until soft. Smashed the potatoes and bananas together.

Mix in a bowl all the ingredients.

Here are some pictures of the process:

Cover the baking pin with baking paper. Place the batter into a cake pin.

Before putting the cake into the oven mixed together:

1 dl canola oil

2 dl brown cane sugar

2 tablespoons of Jytte flour

1 tablespoon of Cinnamon

Spread the mix on top of the cake batter.

With a fork stirr the top a little bit. It looks like this:

Bake the cake in 180 Celcius degrees for about 1 hour and 15 minutes.

During the time the cake cools off prepare a coconut lemon mix to serve with the cake.

You need:

1 box of coconut cream (about 2.5 dl).

1 lemon, she used only the grated lemon peal

1 table spoon of vanilla sugar

2 dl powdered sugar

Whipthe coconut cream until fluffy and add in the rest of the ingredients.