Description
A delightful cake that combines the natural sweetness of sweet potatoes with warm ginger notes. Gluten-free and nourishing, perfect for gatherings or cozy family nights.
Ingredients
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 3/4 cup almond butter
- 1/2 cup pure maple syrup
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp freshly grated ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 tsp baking soda
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
- Prepare the sweet potatoes by peeling and boiling until tender, then mash until smooth.
- Mix the mashed sweet potatoes with almond butter, maple syrup, eggs, and vanilla extract until smooth.
- Add grated ginger, cinnamon, nutmeg, cloves, and salt, mixing until just combined.
- Fold in the baking soda, taking care not to overmix.
- Transfer the batter to the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes, until a toothpick inserted comes out clean.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve plain or with whipped cream or powdered sugar as desired.
Notes
Sweet potatoes should be fresh without blemishes. Almond butter can be substituted with peanut or cashew butter. Honey can replace maple syrup if necessary. Use freshly grated ginger for best flavor, or ground ginger if necessary. Optional add-ins include nuts or chocolate chips.