SWEET POTATO & BANANA CAKE, Gluten Free, Vegan, Milk Free


It is a lazy rainy Sunday in Helsinki. This summer the weather really changes quickly. But yesterday was beautiful and sunny. Perfect timing for roaming around restaurants and bars of Kallio and Central Helsinki. Ini drank a little bit too much sparkling and read wine, and has a slight hang over now. Could she make a new vegan cake with a hang over? She has been thrilled to switch from naturally gluten baking to naturally gluten and vegan baking. Her challenge has been leaving eggs and milk out, but challenges are the things that give content to life.

So, few steps into the kitchen and search begins of what is in the house. Sweet potatoes in the fridge and ripe bananas are found. Maybe these two could be combined in naturally gluten and vegan cake. What else will she find?


Quite a lot of stuff is now on the table. How much is needed of each ingredient to make the cake and how they will taste together? Let’s see.

This is what she came up with:

For the cake batter:

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

She cut the sweet potatoes and boiled them until soft. Then she smashed the potatoes and bananas together.

She mixed in a bowl all the ingredients.

Here are some pictures of the process:



She covered the baking pin with baking paper. She placed the batter into a cake pin.

Before putting the cake into the oven she mixed together:

1 dl canola oil

2 dl brown cane sugar

2 tablespoons of Jytte flour

1 tablespoon of Cinnamon

It was time to spread the mix on top of the cake batter.


With a fork she stirred the top a little bit. It looked like this:


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

How it will look, Ini had no idea. Before even tasting she started writing the recipe and took a risk that it was wasted time – if the cake was a disaster.

When she took the cake from the oven it looked like this:


During the time the cake cooled off she prepared coconut lemon mix to serve the cake with. Here is what went in the mix:

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

She whipped the coconut cream until fluffy and added in the rest of the ingredients.

Now it was time to see if the cake will come out of the pin and how it will look like.

Wow, it looked great. But how will it taste?


She cut a piece for her self and her husband.



Surprise was that the cake had similar structure as a cheese cake. Not the same, but it had remained really moist. The top was nice and crunchy. It was something that Ini had never done before. Lemon coconut cream added a nice twist to the cake, and both herself and her husband liked the tase of cinnamon. Ini asked him if she should post a picture into the vegan face book group? He said yes! So here is the picture on the site.


Few seconds after the picture was posted first inquiry came from Kaisa Ylitalo. Ini was happy! Somebody wanted her recipe. So this experiment was worth while again.

In her mind she thanked all her readers for liking the picture.

Ini now hopes you have as much fun as she did when baking this cake.

Updated later with a note from one reader who had made the cake to an office party – ´I will definitely make this cake again, it was great´!







Osallistun mielelläni kanssasi keskusteluun, joten älä epäröi jättää viestiä.

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