Description
This Flourless Sweet Potato Ginger Cake is a moist and flavorful dessert that uses naturally sweet and wholesome ingredients to create a gluten-free treat. With warm spices like cinnamon and nutmeg, sweetened with maple syrup or honey, and enriched with coconut oil, this cake is perfect for those looking for a nutritious yet delicious baked good without flour.
Ingredients
Scale
Wet Ingredients
- 1 cup cooked, mashed sweet potato
- 3 large eggs
- 1/3 cup maple syrup or honey
- 2 tablespoons coconut oil or melted butter
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1 pinch salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Mix Wet Ingredients: In a mixing bowl, combine the cooked and mashed sweet potato, eggs, maple syrup (or honey), coconut oil (or melted butter), and vanilla extract. Stir well until the mixture is smooth and uniform.
- Combine Dry Ingredients: In a separate bowl, whisk together the ground cinnamon, nutmeg, baking soda, and salt to evenly distribute the spices and leavening agent.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, folding gently until just combined to avoid overmixing.
- Prepare Pan: Grease a cake pan thoroughly to prevent sticking, then pour in the batter and smooth the top evenly using a spatula.
- Bake: Place the cake pan in the preheated oven and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely before slicing and serving to enhance texture and flavor.
Notes
- This cake is naturally gluten-free and flourless, making it suitable for those avoiding wheat.
- You can substitute maple syrup with honey depending on your preference or dietary choices.
- For a vegan version, replace eggs with flax eggs or another egg substitute, and use melted coconut oil.
- The cake can be stored in an airtight container in the refrigerator for up to 4 days.
- Serve with a dollop of whipped cream or a sprinkle of powdered sugar for added indulgence.
