Description
A simple and moist flourless cake made with sweet potatoes and ginger, perfect for tea time or a quick snack.
Ingredients
Scale
- 2 cups mashed sweet potatoes
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, melted
- 3 large eggs
- 1 tablespoon fresh ginger, grated
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Combine the mashed sweet potatoes, almond flour, coconut sugar, and melted coconut oil in a large bowl. Mix well.
- Add the eggs, grated ginger, and vanilla extract, and mix until smooth.
- Stir in the baking powder, cinnamon, and salt until well incorporated.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving. Enjoy with tea or coffee!
Notes
Preheating makes the cake bake evenly. Mix wet ingredients first so the batter is smooth. A toothpick test tells you when it is done. Let the cake cool to finish setting.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg