Ingredients
Scale
- 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.
- If not already prepared, peel and boil the sweet potatoes until tender, then mash them with a fork or potato masher.
- In a large mixing bowl, combine the mashed sweet potatoes, almond butter, maple syrup, eggs, and vanilla extract. Stir until smooth and well combined.
- Add the freshly grated ginger, cinnamon, nutmeg, cloves, and salt, and mix well.
- Sprinkle the baking soda over the batter and gently fold it in until just incorporated.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, serve the cake plain or with a dollop of whipped cream or a dusting of powdered sugar if desired.
Notes
Store cooled cake in an airtight container at room temperature for up to two days or refrigerate for up to five days. Slice and freeze portions for quick breakfasts or snacks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg