Baking Cake Vegetable

Sweet potato and buckwheat cake


I have just completed 6 weeks of no baking and oh my days I almost went cray-cray. It wasn’t by choice but forced upon me by my situation (reaaalllllyyyyy long story, seriously, it even bores me to tell it so I shan’t give you the deets). What I found out in this time is how happy baking and blogging makes me. There was a massive cupcake shaped void in my life! I love plotting my next cake or cookie, researching new flours to use or what glorious seasonal ingredient I can throw in. Next comes a bit of decoration inspiration courtesy of Instagram (I hate to think how many hours of my life is spent on Instagram, whole evenings lost scrolling through pictures of dogs in funny outfits). The photo styling and photography can often swallow up an afternoon by perching on chairs trying to get the perfect shot or spending 20 minutes deciding whether to feature the whisk in the photo or not (important stuff, obvs). The editing and writing up is always the nice part, seeing the end result whilst eating said cake. It is not only my hobby but creative release, without it I have too much time on my hands and too many sweet ideas in my mind just bursting to get out. Therefore after this 6 weeks of forced abstinence I have a must bake list about 4 pages long. An awesome excuse to spend more time in the kitchen!


This cake is totally yum. The addition of sweet potato means the sponge stays so moist, there is a sprinkle of cinnamon and ginger which compliment the potato perfectly. For the icing I have used my favourite yogurt buttercream which has a stronger tanginess than cream cheese icing and I think it is a taste sensation (obviously biased but believe me, try it). Buckwheat flour has a very low gluten level therefore making it great for those with an intolerance plus it is much more tasty than regular white flour, much more nutty and with texture. If you only have plain flour then feel free to substitute.


Sweet potato and buckwheat cake

  • 500g mashed sweet potato
  • 250g unsalted butter, softened
  • 400g light brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon bicarb of soda
  • 1 teaspoon baking powder
  • 320g buckwheat flour
  • 300ml buttermilk

Yogurt buttercream

  • 200g unsalted butter, softened
  • 3 tablespoons full fat Greek yogurt
  • 400g icing sugar, sifted
  1. Pre heat your oven to 170 degrees. Grease and line two 9 inch cake tins.
  2. Beat your butter and sugar together until pale, around 4-5 minutes in an electric mixer. Add your eggs one at a time until fully incorperated, adding the vanilla with the last egg.
  3. Add the sweet potato and mix in thoroughly. Don’t panic if the mixture looks like it has split,it will come together once the flour is added.
  4. Sift together your dry ingredients in a seperate bowl then add this to your cake mix plus the buttermilk stir gently until fully mixed in. Split equally between the two tins and put in the oven for around 25-3o minutes, removing once firm to the touch and an inserted skewer comes out clean. Leave to cool on a wire rack.
  5. To make the buttercream, beat the butter on its own until really smooth and pale. Add the yogurt and gradually add the icing sugar until desired sweetness is achieved (good excuse to keep trying it!). Once the cake is fully cooled, top with the icing.


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1 Comment

  • Reply David Horgan 19 May 2016 at 6:10 pm

    Welcome back to baking Holly! And what a wonderful cake – quite a lot of my family are gluten intolerant and this treat will be appreciated.

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