Experimented baking this purple sweet potato cake without using eggs, and it worked. Overall texture, soft! Almost like a pound cake.
Although it doesn’t contain butter and eggs, but it is not gluten free. How perfect it will be if it is gluten free, and I can eat it without guilt.
Sweet potato 150g
molasses sugar 40g
cake flour 150g
baking powder 1.5tsp (I used aluminium free)
vegetable oil 40g
Grease and line the cake tin. Preheat oven at 180d.
Mix sweet potato with sugar. Add in oil and milk (in sequence)
Fold in sifted flour + baking powder (in 2 batches)
Pour the batter into the cake tin. Bake at 180d for 10mins, take out the cake and use a knife to make a cut in the centre and put back into oven, bake for another 28-30mins.
Cool before serve.
Note the cake depend on the baking powder to rise and becomes fluffy.