Description
A moist and warmly spiced flourless cake made with sweet potatoes and ginger, perfect for cozy evenings or holiday gatherings.
Ingredients
- 1 1/2 cups mashed sweet potatoes (cooked and cooled)
- 3 large eggs
- 1/3 cup maple syrup or honey
- 1/4 cup melted coconut oil
- 1 tablespoon freshly grated ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, mix together mashed sweet potatoes, eggs, maple syrup (or honey), melted coconut oil, vanilla extract, and grated ginger until smooth.
- Add cinnamon, nutmeg, salt, and baking soda; stir to combine well.
- Mix in the apple cider vinegar to activate the baking soda.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Add chopped pecans or walnuts for crunch.
- Swap ginger with pumpkin spice for variation.
- Stir in dark chocolate chips for a sweeter twist.
- Top with whipped coconut cream for a dairy-free option.
- Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Freezes well for up to 3 months—thaw overnight in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
