Here at home, savory recipes always run out quickly, inspired by my blender sweet potato cake (which was very successful) I decided to create a new sweet potato cake recipe, but this time in salty version.
This savory sweet potato cake recipe is dense, nutritious, protein-rich and will satisfy your hunger! It is simple to prepare and made entirely in the blender.
SIMPLE SALTY SWEET POTATO CAKE RECIPE IN A BLENDER
I love blender recipes, you first beat the liquid ingredients, then the dry ingredients, add the filling, mix well and finish with baking powder, super practical!
You can vary the filling and use whatever you have in the fridge. I used colonial sausage, black olives and walnuts, a delicious combination that surprised my taste buds.
VARIING THE FILLING OF THE SALTY SWEET POTATO CAKE
For this savory sweet potato cake recipe you will need 1 cup of your favorite filling, but be careful with very moist fillings!
When you use very moist vegetables as a filling, this natural moisture in the ingredients can ruin the structure of the dough, so do not use more than 1/4 cup of vegetables such as:
- Tomato (preferably use seedless)
- Zucchini
- Pepper
- Chayote
- Palm heart
- Cabbage
Filling Suggestions:
- 1/4 cup chopped tomatoes + 1/2 cup broccoli + 1/4 cup corn
- 1/2 cup chopped cauliflower + 1/4 cup onion + 1/4 cup sunflower seeds
- 1/3 cup shredded chicken + 1/3 cup sliced olives + 1/3 cup peas
- 1/4 cup grated pumpkin + 1/4 cup sliced red cabbage + 1/4 cup capers + 1/4 cup grated carrots
TEXTURE OF SALTY SWEET POTATO CAKE
This sweet potato cake recipe is soft and delicious, it is not extremely fluffy like a cake made with sugar, but for me, this is the ideal texture.
The combination of almond flour, quinoa flour and sweet potato make this recipe protein-rich and very nutritious.
You will notice how this potato cake recipe promotes satiety, so it is ideal for breakfast, a snack or even dinner if you accompany it with a good salad.
SALTY SWEET POTATO CAKE
- Total Time: 30 minutes
- Yield: 14 slices 1x
Description
Simple and nutritious recipe made entirely in the blender is perfect for breakfast, snack or even dinner!
Ingredients
WET INGREDIENTS
- 3 large eggs or 4 small ones (180 grams)
- 1 cup of raw grated sweet potato without skin (100 grams)
- 1/4 cup melted coconut oil (60 grams)
- 1 tablespoon of apple cider vinegar (optional – 15 ml)
- 1 teaspoon of salt
- 2 garlic cloves (optional – 5 grams)
DRY INGREDIENTS
- 1/2 cup of almond flour (55 grams)
- 1/2 cup of quinoa flour (60 grams)
- 1/2 cup of sweet cassava starch (60 grams)
- 1 tablespoon of baking powder (15 grams)
FILLING
- 3/4 cup chopped colonial sausage (100 grams)
- 7 chopped pitted black olives (25 grams)
- 5 chopped walnuts (15 grams)
- 1 tablespoon of chia (optional – 12 grams)
- 1/4 cup chopped chives and parsley
Instructions
- As this is a quick recipe start preheating the oven to 180º C and separate one medium round shape with hole in the middle (23 cm in diameter and 8 cm deep). Grease the pan with a little oil and sprinkle a little flour.
- Blend all wet ingredients in a blender until smooth. smooth dough.
- Add the dry ingredients to the blender, minus the yeast which should be added last. Beat well until it forms a dough creamy and homogeneous.
- Add the filling, mix well and finish with the baking powder.
- Transfer to the dough pan and bake immediately in oven heated to 180º C for approximately 20 minutes or until you stick the toothpick in and it comes out clean.
- Allow to cool completely before removing from the pan.
Notes
- You can bake this recipe in a 20 x 30 cm shape. I usually grease it with a little oil and then sprinkle rice flour.
- You can use any vegetable oil you prefer.
- You can use peanut flour instead of almond flour to make this recipe cheaper. Peanut flour has a more dominant flavor in the recipe.
- This recipe does not work with “vegetable eggs”.
- This recipe will not work with cooked sweet potatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salty Pie
- Method: Blender
- Cuisine: Gluten free
Nutrition
- Serving Size: 14 slices
- Calories: 143
- Sugar: 0.5 grams
- Sodium: 11%
- Fat: 7.7 grams
- Saturated Fat: 4.1 grams
- Unsaturated Fat: 2.3 grams
- Trans Fat: 0%
- Carbohydrates: 4%
- Fiber: 5%
- Protein: 8%
- Cholesterol: 16%
DURABILITY OF SALTY SWEET POTATO CAKE
As this is a recipe that uses sweet potatoes, eggs and no sugar, it tends to last less time outside the refrigerator, especially on hotter days.
If it is very hot the recipe will last at most 2 days out of the fridge, but refrigerated it lasts for a few 5 or 6 days.
You can slice the sweet potato cake into portions and freeze inside a freezer-safe plastic bag for up to 3 months.
Remember not to overlap the slices so that the slices do not stick together. To defrost place the portion in the refrigerator overnight or defrost in the microwave on a paper towel, 15 seconds on each side.
CHECK OUT OTHER GLUTEN AND LACTOSE-FREE SALTY RECIPES
I hope you enjoyed this Sweet Potato Savory Cake recipe and if you have any questions or suggestions just leave a comment below.
When you make this recipe at home you can take a picture and send it to me via Facebook or by Instagram on @receitasaudavelblog so we can talk about your creation!
To learn how to Master Gluten Free Flours and learn how to replace wheat flour in recipes Click here!
To check out 10 unique recipes for moldable breads, check out my Gluten-Free Artisan Bread Course clicking here!
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14 Comments
Congratulations ??????Very goodmmmm?
Hi Bete, I'm glad you loved the recipe 🙂
Thank you for rating the recipe with the stars, it really helps other people to try the recipe. Kisses
I would like to know if the broccoli and cauliflower that you suggested as fillings should be raw or cooked? Thank you.
Raw, they cook it together with the cake 😉
I loved it! I made it with peanut flour; filling: calabresa sausage and olives. It was beautiful and delicious. Thank you, all your recipes are perfect.
I'm glad you liked the result! I'm glad you're testing and approving all the recipes 🙂
Thank you for rating the recipe with the stars, they help other people to also try the recipe at home. Kisses
Your recipes are great and you detail them very well, this is important so we don't make mistakes.
In this recipe, can I substitute quinoa flour for oat flour?
Hi Elisabete, I'm glad to hear that you're understanding the recipes correctly. Quinoa flour absorbs more moisture than oat flour, so I don't recommend substituting it unless you already have more experience in gluten-free cooking. Kisses
I loved it…I'm going to do it….
Hi Elenice, I'm glad you're going to try the recipe at home, it was a huge success here at home! Kisses
I loved it but I'm vegan, can I make it without eggs? Please say yes, I need to say I really want to.
As mentioned, this recipe does NOT work without eggs. See the egg-free recipes already published at this link: https://receitasaudavel.net/category/receitas-veganas/
I loved it. Thank you!
I'm glad you liked the recipe, thanks for your review! Kisses