Tips for Success
- Fresh Ginger vs. Ground Ginger : Freshly grated ginger adds a vibrant, zesty note to the cake, while ground ginger will give it a more mellow warmth. Use whichever you prefer!
- Sweet Potato Prep Shortcut : If short on time, microwave the sweet potatoes instead of roasting them. Pierce them with a fork, place them on a microwave-safe plate, and cook for 6-8 minutes, flipping halfway through.
- Gluten-Free & Vegan Options : To make this recipe vegan, substitute the eggs with flax eggs (1 tbsp ground flaxseed + 2½ tbsp water per egg) and use dairy-free milk.
Nutritional Information (Approximate per Serving)
(Based on 8 servings)
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 90mg
- Sodium: 150mg
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 25g
- Protein: 4g
Variations
- Spiced Whipped Cream : Top the cake with a dollop of whipped cream infused with cinnamon or nutmeg for enhanced flavor.
- Maple Glaze : Drizzle a simple maple glaze made with powdered sugar, maple syrup, and a splash of milk over the cooled cake.
- Pumpkin Substitution : Swap half of the sweet potato puree with pumpkin puree for a seasonal twist. Adjust spices accordingly.
Indulge in the comforting goodness of this Flourless Sweet Potato Ginger Cake—it’s naturally sweet, warmly spiced, and guaranteed to bring joy to every bite! 🍠🍂
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