Flourless Sweet Potato Ginger Cake
A soft flourless cake made with mashed sweet potato, eggs, maple syrup, and warm spices, baked in an eight inch pan.
Equipment
- 8 inch round cake pan
- Large mixing bowl
- Whisk
- Parchment paper
- Instant read thermometer
Ingredients
- 1 cup cooked mashed sweet potato cooled slightly
- 3 large eggs at room temperature
- ⅓ cup maple syrup or honey
- 2 tbsp coconut oil melted, or melted butter
- 1 tsp vanilla extract
- 1 tsp grated fresh ginger or 1/2 teaspoon ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp baking powder
- 1 pinch salt
Instructions
- Prep. Heat the oven to 350 degrees F and line a greased 8 inch pan with parchment.
- Whisk. Combine 1 cup sweet potato, 3 eggs, 1/3 cup maple syrup, 2 tablespoons oil, and 1 teaspoon vanilla until smooth.
- Season. Stir in 1 teaspoon ginger, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon baking powder, and 1 pinch salt.
- Bake. Pour into the pan and bake 25 to 30 minutes until the center reaches 160 degrees F.
- Cool. Cool 10 minutes in the pan, then cool fully on a rack before slicing into 8 pieces.
Notes
Substitutions: Use honey for maple syrup, melted butter for coconut oil, or 1/2 teaspoon ground ginger for fresh.
Tips: Mash the potato very smooth and let it cool before adding the eggs. Nutrition does not include the optional yogurt or whipped cream.
Storage: Refrigerate for three to four days or freeze for up to one month.