I love making this healthy, high-protein, grain-free gingerbread cake for my children as an after-school snack during the winter months. Cooked sweet potatoes add natural sweetness and moisture, allowing the recipe to use just a very small amount of maple syrup. The smell is intoxicating as it bakes, filling the kitchen with warm, comforting spice. It also makes the perfect holiday dessert when served with a dollop of whipped coconut cream. Enjoy it alongside a cup of warm spice tea for a deeply nourishing treat.
Preparation Note
You can prep the cooked sweet potatoes ahead of time by making extra the night before. Try this recipe for Baked Sweet Potatoes, which also have an option for saving time by using an Instant Pot!
Ingredients
1½ cups
creamy roasted almond butter
½ cups
cooked
sweet potatoes
¼ cups
blackstrap molasses
¼ cups
maple syrup
2 large
eggs
1 teaspoons
baking soda
½ teaspoons
sea salt
1 tablespoons
cinnamon
2 teaspoons
ground ginger
¼ teaspoons
ground nutmeg
