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.
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
