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Earl Grey Lemon Cake with Purple Potatoes and White Chocolate Frosting

Silvia Bifaro



Favorite City For Food

Come to Cinque Terre! Liguria is great for vegan options. There are several local restaurants that serve a lot of traditionally vegan foods: rose sorbet, fried zucchini flowers, minestrone alla Genovese, chickpea farinata, focaccia. Feeling hungry right now!

Ingredients you can’t live without?

Sweet potatoes. And chocolate. Combined? OMG

What’s the fastest way to shift your mood?

Be in nature. No nature around here? Gimme cake!

One of your favorite quotes:

“It always seems impossible until it’s done.”

Something we wouldn’t know about you?

I was a hopeless baker and the worst photographer. I swear.

Something you always have in your bag?

Headphones to listen to female podcasts and TED Talks.

Best advice your mom or grandma told you?

Be kind.

Where do you get most of your inspiration?

Painters, inspirational restaurants menus and great photographers.

What has made a big difference in your life?

Having kids. It just put everything into a different perspective. I cannot make excuses but must strive to be the best version of myself.

Truth I know for sure:

That there are only two type of acts— the acts of love and the cry for love.




7 oz white unbleached flour

5¼ oz wholemeal flour (or use only all white flour if you prefer)

2¼ oz coconut sugar

¼ tsp sea salt

1 tbsp baking powder (I use Doves Farm Organic)

2 tbsp flax meal + 6 tbsp water

3¹⁄³ oz extra virgin olive oil

8½ oz almond or oat milk

Dash of vanilla extract

Zest of 1 lemon

Juice of ½ lemon


3 medium purple potatoes (about 14 oz)

4¼ oz vegan white chocolate, melted

3½ oz cashew nuts

3 medjool dates (you can add some xylitol to have a sweeter frosting )

1 lemon, juice and zest

A dash of vanilla


Preheat oven to 355°F. Grease three 6-inch cake pans with olive oil. Mix the 2 tbsp of flax seeds with the 6 tbsp of water in a small glass. Set aside for 5 minutes. In a large bowl mix all the dry ingredients together In a jar also mix the liquid ingredients together. Add the flax seeds to the liquid ingredients and incorporate with the dry, gently folding them together. Pour the batter into the pans. Cook for 30-40 minutes. Set aside until cool, then place in fridge.

Wash and peel the potatoes and cut into chunks. Steam for 15-20 minutes in a steamer or roast whole with the skin on for 40 min. Melt the chocolate. Add the potatoes, melted chocolate and all the frosting ingredients to the food processor. Blend into a smooth cream. Leave in the fridge to cool for at least 1 hour. Assembly When the cake is cool and the frosting creamy and smooth, you can assemble your cake. If the cakes are rounded on top, just level with a sharp knife. Spread some frosting on the first cake and on the second cake. Then put the third upside down.

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