Flourless Sweet Potato Ginger Cake

Flourless Sweet Potato Ginger Cake

 
INGREDIENTS
1 Cup Sweet Potato, cooked & mashed
3 Large Eggs
¼ Cup Maple Syrup or Honey
¼ Cup Coconut Oil or Butter, melted
1 Tsp Vanilla
½ Cup Almond Flour or GF Cup4Cup Flour, any brand
1½ Tsp Ginger
1 Tsp Cinnamon
¼ Tsp Nutmeg
1 Tsp Baking Soda
¼ Tsp Salt
¼ Cup Unsweetened Applesauce or Greek Yogurt
 
Glaze:
2 Tbsp Maple Syrup
1 Tbsp Coconut Oil or Butter, melted
¼ Tsp Cinnamon
 
INSTRUCTIONS
Preheat oven 350°F
8-inch round cake pan with parchment paper
 

Cook the sweet potato by boiling, baking, or microwaving until soft. Peel and mash it until smooth. Allow to cool.

 

In a large bowl, whisk together the eggs, maple syrup (or honey), coconut oil (or butter), and vanilla. Stir in the mashed sweet potato and applesauce (or Greek yogurt) until fully combined.

 

Add the dry ingredients; almond flour, ginger, cinnamon, nutmeg, baking soda, and salt. Slowly mix the dry ingredients into the wet ingredients until fully incorporated.

Pour batter into the prepared cake pan. Bake for 25–30 minutes, or until a toothpick comes out clean from the center of the cake. Set aside to cool completely.

 

Make the glaze:    In a small bowl, combine the maple syrup, melted butter, and ground cinnamon. Drizzle over the cooled cake for extra flavor.

 

Optional Additions:    Nuts: Add chopped walnuts or pecans to the batter for extra crunch and flavor.

 

Frosting:    If you'd like a richer topping, consider cream cheese frosting or coconut whipped cream.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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