Purple Potato Cake with Autumn Fruits
Purple potatoes lend tenderness and unexpected color to this rustic cake, which is free of cholesterol and added oil. Try this delicious cake today!
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Cooking tools:
- Loaf pan
- Cooling rack
- Parchment paper
- Grater
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Toothpick
- Oven
- Refrigerator
- Spoon
Ingredients
- ½ cup unsweetened, unflavored plant milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon ground flaxseed
- ¾ cup pure maple syrup
- 1½ teaspoons pure vanilla extract
- 1 cup grated purple potato (grated using large grate)
- ½ cup fresh or frozen cranberries
- 1¾ cup whole wheat pastry flour
- ½ cup almond flour
- 1 teaspoon pumpkin pie spice
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 apple, thinly sliced
- 1 tablespoon pure maple syrup
- 1 tablespoon lemon juice
- 2 pinches pumpkin pie spice
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