Okinawan Sweet Potato Cake

Sweet potatoes are one of the healthiest foods around. I bought a bag of 7 organic Okinawan Sweet potatoes (the purples ones) for a mere $2 at the Kona farmer’s market. Today I decided to whip up something sweet for a Sunday evening dinner party. That said, this dish has good old-fashioned cane sugar and will probably be served with real butter. For the Okinawan sweet potato cake, you will need:


  1. 2 cups pastry flour
  2. 1/2 cup cane sugar
  3. 4 tbsp. baking soda
  4. 1/2 tsp. salt
  5. dash of cinnamon
  6. 1 cup mashed purple sweet potatoes
  7. 1 cup soy milk
  8. 4 tbsp. vegan butter, melted


Oil a cake-sized pan and pre-heat the oven to 375 degrees. In a large bowl, mix the flour, sugar, baking powder, salt and cinnamon. In another large bowl, whip the mashed sweet potatoes and 1 cup soy milk, until it is blended. Add the melted vegan butter and stir. Combine the wet ingredients with the dry ingredients and place in your baking pan.

Bake for 20-25 minutes. Serve warm with a dollop of vegan butter.

Okinawan sweet potato cake


Vegan chocolate cupcakes w/ avocado-lime frosting aka “Oscar the Grouch” cupcakes

These little cupcakes (which I baked in the mini-muffin tin) remind me of a particular Italian chocolate cookie that my mom, sisters and I used to make every Christmas. The recipe was passed down from my Italian grandmother and while I had no intention of duplicating the original Italian recipe, the similarities in these vegan cupcakes are a rather pleasant surprise.

vegan chocolate cupcakes w/avocado-lime frosting

dry ingredients:

  1. 1 cup whole wheat flour
  2. 1 cup all-purpose flour
  3. 1 cup cocoa powder
  4. 1/2 cup sugar
  5. 1/2 tsp. baking soda
  6. 1/8 tsp. cinnamon (optional)
  7. 1/4 tsp. sea salt (optional)
  8. 1/8 tsp. coriander (optional)

Wet ingredients:

  1. 1/2 cup hot water
  2. 3 tbsp. applesauce
  3. 2 dates, seeded
  4. 2 tsp. flaxseeds (ground)
  5. 2 tsp. vanilla extract
  6. 1 cup tea (I used a macadamia nut tea, but any tea will do)


Preheat the oven to 350 degrees and make your cup of tea. Place the dry ingredients in a large mixing bowl and combine thouroughly. Place wet ingredients in a blender and blend until smooth. Mix all ingredients together. Oil or line your muffin tin. Scoop batter into tin and bake in the oven for 10-15 minutes, depending upon the size of your cupcakes. Allow to cool and then top with avocado-lime frosting if you wish. If you’d like to skip the frosting, try a topping of: almond butter, peanut butter, berry jam or nothing at all!

For the avocado lime frosting:

  1. 1 ripe avocado, peeled and seeded
  2. juice of 1/2 lime
  3. 1/8 cup honey or agave nectar
  4. 1/8 cup vegan butter

Whip all ingredients in a bowl until smooth and creamy. Cover and place in the refrigerator. Let cool for at least 1/2 hour before topping the frosting onto cupcakes.

vegan chocolate cupcakes w/avocado-lime frosting

Vegan & Oil-Free Cocoa-Beet Muffins

vegan cocoa-beet muffins

I finally scored a mini-muffin tin from the Kona salvation army and had an itch to bake today. A bunch of beets from the Captain Cook farmer’s market were also in need of consumption. Here’s what happened: 


  1. 1 large beet
  2. water to boil
  3. 1 cup unsweetened applesauce
  4. 1 tsp. apple cider vinegar
  5. 1 tsp. vanilla extract
  6. 1 cup whole wheat flour
  7. 1/2 cup spelt flour
  8. 1/2 cup organic, fair-trade hot cocoa mix
  9. 2 tsp. baking soda
  10. 1/2 tsp. salt
  11. 1/2 tsp. cinnamon


Rinse and peel your beet. Cut it into quarters and boil in a saucepan until soft. While the beet is cooking, combine all dry ingredients in a large bowl and set aside. When the beet quarters are soft, drain the water and place beets into a blender with 1/4 cup water and 1 cup applesauce. Blend until smooth. Pour the beet mixture into a bowl and add the vinegar and vanilla. Slowly combine the beet mixture to the dry mixture. Heat the oven to 350 degrees F. and fill your muffin tins. I cooked my mini-muffins for about 12 minutes. Your muffins may need a bit more time according to size. Test by inserting a toothpick into the center. When it comes out clean, your muffins are ready to leave the oven. 




vegan cocoa-beet muffins