Combine 1/2 cup non-fat plain yogurt (try
Greek for extra protein) with 2 tablespoons pumpkin puree and 1
tablespoon of maple syrup/ honey - truly succulent.
A moist, tender, and warmly spiced flour-less sweet potato ginger cake that’s naturally gluten-free, rich in nutrients, and perfect for cozy gatherings. Sweet potatoes and ginger create an irresistible flavor combination in this wholesome dessert!
Method
Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Prick sweet
potatoes with a fork, roast for 45–60 minutes until soft. Let cool,
scoop out flesh, and mash until smooth.
Prepare the Batter: In a
large bowl, whisk together eggs, coconut sugar, maple syrup, melted
coconut oil, and vanilla extract. Stir in mashed sweet potatoes until
combined.
Add Dry Ingredients: Sift in ginger, cinnamon, nutmeg,
cloves, baking soda, baking powder, and salt. Gently fold until just
combined. Stir in optional add-ins if using.
Bake the Cake: Preheat
oven to 350°F (175°C). Grease and line an 8-inch round cake pan. Pour
in the batter, smooth the top, and bake for 35–45 minutes, or until a
toothpick inserted in the center comes out clean.
Cool & Serve: Let cool for 15 minutes in the pan, then transfer to a wire rack. Serve as is or top with whipped cream or glaze.
Notes
Roasting Sweet Potatoes: Enhances sweetness and prevents excess moisture.
Spice Adjustment: Add more ginger for a spicier kick or a touch of cardamom for variation.
Storage: Keeps for 2 days at room temp, 5 days in the fridge, or 3 months frozen.
Vegan Option: Use flax eggs and maple syrup instead of honey.
Ingredients
½ cup unsweetened thick yogurt
2 Tbsp. chia seeds
1 tsp. vanilla
⅛tsp. cardamom pdr
1 cup frozen raspberries
1 Tbsp. maple syrup / honey
Method
Add yogurt, chia seeds, vanilla, and cardamom to a pint mason jar and stir to combine.
Next, add raspberries and stir again.
Fasten the lid and place in the refrigerator for at least two hours (or overnight). Stir in maple syrup or honey before eating.
