Description

This Flourless Sweet Potato Ginger Cake is a moist and naturally sweetened dessert, blending the warm flavors of cinnamon and nutmeg with the comforting richness of sweet potatoes. Perfect for those seeking a gluten-free treat with wholesome ingredients.

Ingredients

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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 ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1 pinch salt

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Instructions

Preheat Oven. Preheat oven to 350°F (175°C).
Mix Wet Ingredients. In a bowl, mix mashed sweet potato, eggs, maple syrup, coconut oil, and vanilla until smooth.
Combine Dry Ingredients. In another bowl, combine cinnamon, nutmeg, baking soda, and salt.
Fold Ingredients. Fold dry ingredients into the wet mixture until just combined.
Prepare Cake Pan. Pour batter into a greased cake pan and smooth the top.
Bake Cake. Bake for 30-35 minutes or until a toothpick comes out clean.
Cool Cake. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use maple syrup or honey as a natural sweetener for a healthier alternative.
Ensure the cake is cooled completely on a wire rack to set the texture.