Ingredients
1 cup (240g) mashed sweet potato (about 1 medium)
¼ cup (60g) tahini (or other nut/seed butter)
¼ cup (60ml) maple syrup or honey
2 large eggs
¼ cup (60g) melted coconut oil or unsalted butter
1 tsp vanilla extract
2 tsp ginger pdr
1 tsp cinnamon pdr
¼ tsp nutmeg pdr
¼ tsp cloves pdr
¼ tsp salt
1½ cups (150g) almond flour
1 tsp baking powder
½ tsp baking soda
2 tbsp chia seeds (optional, for added texture)
Preparations
Preheat the oven to 350°F (175°C) and grease a 9-inch (23cm) round cake pan or line it with parchment paper.
In a large bowl, whisk together mashed sweet potato, tahini, maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
Stir in ground ginger, cinnamon, nutmeg, cloves, and salt until the mixture is evenly flavored.
In a separate bowl, whisk together almond flour, baking powder, baking soda, and chia seeds (if using).
Gradually fold the dry ingredients into the wet mixture, mixing until well combined.
Pour the batter into the prepared cake pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
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