NRG sweet potato cake recipe! Yummy!

sweet potato bread

NRG Sweet potato Cake
1 Cup Gluten free or spelt flour.
1 tablespoon Ground cinnamon.
¼ Teaspoon Ground nutmeg.
¼ Teaspoon Ground ginger.
1 ½ Teaspoon Baking soda.
½ Teaspoon Baking powder.
1 Scoop Vanilla Whey Protein Powder (optional).
1 Handful Pumpkin seeds.
½ Cup Almond butter.
3 Medium eggs.
½ Cup Maple syrup.
1 Cup Steamed and mashed sweet potato.
3 Tablespoons Melted coconut oil.
1 Tablespoon Lemon juice.

1. Preheat oven to 180 degrees. Coat loaf pan or cake tin with coconut oil or baking paper.

2. Combine flour, cinnamon, nutmeg, ginger, baking powder, baking soda and whey protein (optional) and mix well.

3. In separate bowl whisk almond butter, sweet potato, eggs, maple syrup, lemon juice and coconut oil.

4. Combine dry and wet ingredients and mix well.

5. If the consistency is a bit sticky add a small amount of water and continue mixing.

6. Pour mixture into cake tin and sprinkle a generous amount of pumpkin seeds on top. You can also use any seeds you like.

7. Bake for approximately 30mins or until browned on top. When a cocktail stick is inserted it should come out clean.