60 Min
DF
NF
V
Berry Upside Down Cake
Now that my restaurant is almost entirely vegan on Mondays, plant-based cooking has become one of the most creative new forays into my cooking. A cake or cookie with no eggs and butter? No problem.
Boiled mashed sweet potato makes an excellent substitute for eggs, but be careful not to use too much or it will add a gummy flavor. I have been pleasantly surprised to see how many recipes I’ve been able to substitute the green gold of olive oil for butter.
Here is a simple olive oil cake that showcases fresh berries and can be enjoyed for breakfast or with tea in the afternoon.
Now that my restaurant is almost entirely vegan on Mondays, plant-based cooking has become one of the most creative new forays into my cooking. A cake or cookie with no eggs and butter? No problem.
Boiled mashed sweet potato makes an excellent substitute for eggs, but be careful not to use too much or it will add a gummy flavor. I have been pleasantly surprised to see how many recipes I’ve been able to substitute the green gold of olive oil for butter.
Here is a simple olive oil cake that showcases fresh berries and can be enjoyed for breakfast or with tea in the afternoon.
60 Minutes
6
Notes & Variations
- This cake is best eaten the day it is made; it will keep refrigerated for up to 3 days and frozen for up to 3 months.
- Instead of berries, use sliced apples, pineapple, or pear.
- To make sweet potato mash, in a stockpot, cover the sweet potato with water and bring to a boil. Simmer for 25 to 30 minutes until a knife or stick inserted in the middle of the potato feels soft. Turn the heat off and let the potato rest in the water for up to an hour. Drain and refrigerate until ready to use. This can also be frozen for multiple uses.
Notes & Variations
- This cake is best eaten the day it is made; it will keep refrigerated for up to 3 days and frozen for up to 3 months.
- Instead of berries, use sliced apples, pineapple, or pear.
- To make sweet potato mash, in a stockpot, cover the sweet potato with water and bring to a boil. Simmer for 25 to 30 minutes until a knife or stick inserted in the middle of the potato feels soft. Turn the heat off and let the potato rest in the water for up to an hour. Drain and refrigerate until ready to use. This can also be frozen for multiple uses.
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EAT MORE BERRIES.
Love incorporating berries into your baking or cooking?
TRY THESE OUT!
