When my girls are struggling to get enough veggies, I know it’s time to start incorporating them into foods to make it easier on them.
One of the food bloggers who does this really well is Ali of Inspiralized. Whether it’s spinach muffins, or blender muffins, or falafel, or veggie parm, she is great at coming up with recipes that hide veggies in a tasty way. This cake is no exception. It’s actually one of the better tasting healthy foods I’ve made for the girls that even my husband would eat (and that’s saying a lot!).
It’s base is whole grains and oats (winning). The sweetness comes from the banana, blueberries, the sweet potatoes (I used fresh sweet potatoes here that I roasted which made it extra sweet) and even the unsweetened apple sauce. So no sugar at all (extra winning!)! And that’s really it! It’s all mixed together in one bowl and then baked pretty quickly. Makes for an easy breakfast, lunch dinner or snack any day of the week.
Thanks for the recipe, Ali!
Sweet Potato Blueberry Cake
- 1.5 cups whole wheat flour
- 1 cup quick cooking oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 large banana, mashed
- 1 (15oz) can sweet potato puree (I used 3 small freshly baked sweet potatoes instead)
- 1 cup unsweetened applesauce
- 1/3 cup blueberries, mashed
- ¼ cup whole blueberries
- Preheat the oven to 350 degrees.
- Grease a square brownie tin with coconut oil spray and set aside.
- In a large bowl, stir together the flour, oats, baking powder, baking soda, and cinnamon. Make a well in the center and add the vanilla extract, mashed banana, sweet potato, applesauce, and mashed blueberries. Stir until well combined.
- Pour into the prepared tin, top with remaining blueberries, and press down to spread evenly. Bake for 25 to 30 minutes, or until golden brown and a toothpick comes out clean.
- Let cool slightly and then cut into small slices. Enjoy!