Description
This wholesome flourless sweet potato cake is naturally gluten-free, moist, and spiced with cinnamon. A healthier dessert option that’s indulgent yet nourishing.
Ingredients
1 ½ cups cooked and mashed sweet potato (about 2 medium)
3 large eggs
⅓ cup pure maple syrup (or honey)
¼ cup coconut sugar (or brown sugar)
¼ cup melted coconut oil (or butter)
1 tsp vanilla extract
1 tsp cinnamon
Instructions
1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a bowl, whisk together sweet potato, eggs, maple syrup, coconut sugar, coconut oil, and vanilla until smooth.
3. Stir in cinnamon.
4. Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
5. Cool for 15 minutes before serving.
Notes
Best served with whipped cream or yogurt. Store leftovers in the fridge up to 5 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg