Description
A delightful flourless cake combining sweet potatoes with warm spices, perfect for gluten-free diets.
Ingredients
Scale
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 3/4 cup almond butter
- 1/2 cup pure maple syrup
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp freshly grated ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 tsp baking soda
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
- Peel and boil the sweet potatoes until tender. Drain and mash until smooth.
- Combine the mashed sweet potatoes, almond butter, maple syrup, eggs, and vanilla extract in a large bowl. Stir until smooth.
- Add the grated ginger, cinnamon, nutmeg, cloves, and salt. Mix until incorporated.
- Sprinkle the baking soda over the batter and gently fold it in.
- Pour the batter into the prepared pan, smoothing the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm with ice cream or tea. Can be enjoyed plain or with a dusting of powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 10g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 70mg