Description
A moist and rich cake made with sweet potatoes and flavored with ginger. Naturally gluten-free and perfect for any occasion.
Ingredients
Scale
- 2 cups mashed sweet potatoes
- 1 cup almond flour
- 1/2 cup maple syrup
- 3 large eggs
- 1/4 cup coconut oil, melted
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly.
- In a large mixing bowl, combine the mashed sweet potatoes, almond flour, maple syrup, eggs, and melted coconut oil. Stir until smooth.
- Add the ground ginger, baking soda, vanilla extract, salt, and cinnamon into the mixture. Combine everything until well-blended.
- Pour the batter into the prepared cake pan evenly.
- Bake in the preheated oven for 30-35 minutes, or until you can insert a toothpick in the center and it comes out clean.
- Once baked, let the cake cool completely before serving.
Notes
You can use canned sweet potatoes if you’re short on time. Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 70mg
Keywords: sweet potato, ginger cake, gluten-free, dessert, fall baking, healthy cake