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Delicious Sweet Potato Cake Without Milk and Wheat Flour: A Guilt-Free Delight You’ll Love!

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Introduction:

If you're looking for a creative twist on traditional cakes, this sweet potato cake without milk and wheat flour is the perfect treat to satisfy your cravings. Ideal for those with dietary restrictions, this cake is not only gluten-free and dairy-free but also rich in nutrients. The sweet potato adds a natural sweetness and moisture to the cake, making it incredibly moist and flavorful. Whether you’re trying to avoid gluten or simply want to try something new, this cake is a must-try!

Ingredients:

1 large sweet potato (about 1 cup mashed)
1 cup almond flour or any preferred gluten-free flour
2 large eggs
1/4 cup maple syrup or honey (optional for added sweetness)
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
Pinch of salt
1/4 cup coconut oil or olive oil (melted)
1/4 cup water or unsweetened applesauce
1 tablespoon lemon juice (optional, for extra flavor)
Instructions:

Prepare the Sweet Potato: Start by peeling and dicing the sweet potato. Boil or steam it until it becomes soft, about 10-15 minutes. Once cooked, mash it with a fork or blend it for a smoother texture. Set aside to cool.

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a cake pan or line it with parchment paper to ensure the cake doesn't stick.

Mix Dry Ingredients: In a medium bowl, combine the almond flour, baking soda, cinnamon, nutmeg, and a pinch of salt. Stir well to ensure the dry ingredients are evenly mixed.

Mix Wet Ingredients: In another bowl, whisk together the eggs, maple syrup (or honey), vanilla extract, coconut oil, water (or applesauce), and lemon juice if you're using it.

Combine: Add the mashed sweet potato to the wet ingredients and stir until it’s fully incorporated. Gradually fold the wet ingredients into the dry mixture, stirring until you get a smooth batter.

Bake: Pour the batter into the prepared cake pan and smooth out the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Tips for Serving and Storing:

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