Flourless Sweet Potato Ginger Cake: A Delightful Gluten-Free Treat
A delicious and moist flourless sweet potato cake with ginger that is perfect for those seeking a gluten-free dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups mashed sweet potatoes
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup melted coconut oil
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, mix together the mashed sweet potatoes, almond flour, coconut sugar, melted coconut oil, eggs, and vanilla extract until well combined.
- Add the ground ginger, baking soda, and salt to the mixture and stir until smooth.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
- This cake is best served warm with a dollop of whipped cream or coconut yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg