Flourless Sweet Potato Ginger Cake
A delightful gluten-free dessert combining sweet potatoes and ginger, perfect for various dietary needs.
Ingredients
Main Ingredients
- 1 cup Cooked, mashed sweet potato Ensure sweet potatoes are well-cooked and smooth.
- 3 large Eggs
- ⅓ cup Maple syrup or honey Alternative sweeteners include agave nectar or coconut sugar.
- 2 tablespoons Coconut oil or melted butter Use coconut oil for a dairy-free option.
- 1 teaspoon Vanilla extract
- 1 teaspoon Grated fresh ginger or ground ginger Use 1/2 teaspoon if using ground ginger.
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Baking soda
- 1 pinch Salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8-inch round or loaf pan with coconut oil, butter, or nonstick spray.
- In a large mixing bowl, whisk together the mashed sweet potato, eggs, maple syrup (or honey), coconut oil (or melted butter), and vanilla extract until smooth.
- Stir in the grated fresh ginger (or ground ginger), ground cinnamon, nutmeg, baking soda, and a pinch of salt. Mix until the batter is even.
- Pour the batter into your prepared pan, spreading the top evenly with a spatula.
Baking
- Bake in the preheated oven for 25 to 30 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the cake cool in the pan for about 10 minutes. Run a knife around the edges and carefully remove it. Allow it to cool completely on a wire rack.
- Slice and serve as-is, or top each piece with a dollop of Greek yogurt or whipped cream.
Notes
Store leftovers in an airtight container in the refrigerator for about 3 to 4 days. It can also be frozen for up to a month; ensure it is wrapped well before freezing. Add chopped nuts or chocolate chips for extra texture and flavor.