Flourless Sweet Potato Ginger Cake
Moist, comforting, and bursting with spicy-sweet flavor, this Flourless Sweet Potato Ginger Cake is the ultimate cozy treat.
Servings: 8 servings
Calories: 180kcal
Equipment
- Mixing Bowl
- 8-inch Round or Loaf Pan
Ingredients
Ingredients
- 1 cup Cooked, mashed sweet potato
- 3 large Eggs
- 1/3 cup Maple syrup or honey
- 2 tablespoons Coconut oil or melted butter
- 1 teaspoon Vanilla extract
- 1 teaspoon Grated fresh ginger or ground ginger (1/2 teaspoon if using ground ginger)
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Baking soda
- 1 pinch Salt
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round or loaf pan with a little coconut oil, butter, or nonstick spray.
- In a large mixing bowl, whisk together the mashed sweet potato, eggs, maple syrup (or honey), coconut oil (or melted butter), and vanilla extract until smooth.
- Stir in grated fresh ginger (or ground ginger), ground cinnamon, nutmeg, baking soda, and a pinch of salt. Mix until the batter is even.
- Pour the batter into your prepared pan, spreading the top evenly with a spatula.
- Bake in the preheated oven for 25 to 30 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the cake cool in the pan for about 10 minutes, then run a knife around the edges and carefully remove. Allow it to cool completely on a wire rack.
- Slice and serve as-is, or top each piece with a dollop of Greek yogurt or whipped cream.
Notes
For the smoothest results, use roasted or steamed sweet potato and mash it until there are no lumps left. You can swap honey for maple syrup if you prefer a different flavor profile.
Nutrition
Calories: 180kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 300mg | Fiber: 2g | Sugar: 10g | Vitamin A: 120IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg