Flourless Sweet potato Ginger Cake

  

Ingredients

1 cup cooked, mashed sweet potato
3 large eggs

Almond flour 1/2 cup/ 60 gm / any gluten free flour 

 1/3 cup maple syrup or honey
1/4 cup coconut oil or melted butter
1 teaspoon vanilla extract
1 tsp grated fresh ginger or 1/2 teaspoon ground ginger
1 tsp cinnamon pdr
1/4 tsp nutmeg pdr
1/2 tsp baking soda
A pinch of salt

 

Preparations

Preheat your oven to 350°F (175°C). Grease an 8-inch round or loaf pan with coconut oil, butter, or spray.
 

 In a large mixing bowl, whisk together sweet potato, eggs, maple syrup, oil, and vanilla until smooth.
 

Stir in oats flour, grated ginger, cinnamon, nutmeg, baking soda, and a pinch of salt. Mix well until even. 

Pour batter into the prepared pan and use a spatula to smooth the top.
 

Bake for 25–30 minutes. Check at 25 minutes. A toothpick should come out clean or with soft crumbs.
 

Let cake cool in the pan for 10 minutes. Run a knife around the edges and gently remove.
 

Cool fully on a wire rack before slicing.
 

Serve plain, or with a dollop of Greek yogurt or whipped cream.

 

Notes

This cake can be made with pumpkin or carrot purée if sweet potato isn’t available.

Use honey or banana as a natural sugar alternative.

Store cooled cake in an airtight container for up to 4 days in the fridge.

 

 

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