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Flourless Sweet Potato and Blueberry Cake

By Crystal Baldwin

Fall is the perfect time to put those orange and yellow pumpkins and squash to good use. Not only are they good for savory dinner dishes but they are wonderful in moist, sweet desserts like this light cake.

This cake is not only easy to make but it is full of great nutrition and fiber. You can skip the heavy, sugar laden store bought baked goods and enjoy something good for your body.

If you are trying to avoid flour for health or special diets, this cake is the answer. Plus, it comes together real fast.

Bake up some fresh sweet potatoes, whip them up nice and light. This will be the bulk of your cake, so good for you and light and sweet tasting.

You'll be adding some eggs and baking powder along with maple syrup & cinnamon for that spicy fall flavor.

After you whip all of this up together you will bake it until a toothpick comes out clean. Of course if you want a more dense cake you can add a cup of oat flour to keep it gluten free and gut soothing.

It is the perfect breakfast cake slightly warmed up with a little whipped cream on top- yum!

Flourless Sweet Potato and Blueberry Cake Recipe

Ingredients:

1.5 Cups (300 grams) baked & peeled Sweet Potatoes
3/4 Cup (100 grams) frozen Blueberries (do not thaw)
5 Eggs
1 Tsp. Baking Powder
1 Teaspoon Cinnamon
Pinch of salt
1/8 Cup Maple Syrup
1 Cup Oat Flour - optional

Directions

Heat oven to 350°
Whip some Sweet Potatoes until lumps are smooth
Add Eggs, baking powder, cinnamon, salt and maple syrup, blend till smooth
Add Oat flour if you are using it, blend until smooth, stir in blueberries
Grease and line a 10 inch spring form pan
Add cake mix into the pan and bake for 35-45 minutes or until a toothpick comes out clean and the top is slightly browned.
Let the cake cool for 15-30 minutes before cutting

Download Recipe HERE

Watch it come together HERE

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