Gluten-Free Flourless Sweet Potato Ginger Cake
A delicious and moist cake made with sweet potatoes and ginger, perfect for those looking for a gluten-free dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups mashed sweet potatoes
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup melted coconut oil
- 3 large eggs
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine the mashed sweet potatoes, almond flour, coconut sugar, melted coconut oil, eggs, ground ginger, baking powder, salt, and vanilla extract.
- Mix until well combined and 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 the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This cake can be served warm or cold.
- For added flavor, consider adding chopped nuts or chocolate chips to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg