Flourless Sweet Potato Ginger Cake
A delightful gluten-free dessert packed with nutrients, featuring moist sweet potatoes and warm spices like ginger and cinnamon.
Ingredients
Main Ingredients
- 1 cup mashed cooked sweet potato Ensure sweet potatoes are well mashed.
- 3 large eggs Not suitable for vegans.
- 1/2 cup almond butter Can substitute with sunflower seed butter for a nut-free option.
- 1/3 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tbsp fresh grated ginger Or 1 tsp ground ginger.
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves Optional.
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line an 8-inch pan with parchment or grease it lightly.
- In a bowl, whisk together the mashed sweet potato, eggs, almond butter, maple syrup, and vanilla until smooth.
- Stir in the grated ginger, cinnamon, nutmeg, ground cloves (if using), baking soda, and salt.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 to 35 minutes, until the center is set and a toothpick comes out mostly clean.
- Allow the cake to cool completely before slicing.
Notes
Can be served with whipped coconut cream or powdered sugar. Store in an airtight container in the refrigerator for 3 to 5 days or freeze individual slices for up to a month.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 22gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 100mgFiber: 3gSugar: 8g
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