Sugar-Free Taro Cake
Indulge guilt-free in this delightful Sugar-Free Taro Cake, a wholesome twist on a traditional favorite. Made with naturally creamy taro root, unsweetened coconut milk, and stevia or monk fruit sweetener, this recipe combines nourishing ingredients with a moist, tender texture that's perfect for any occasion. Featuring gluten-free rice and tapioca flours, the cake is soft and subtly sweet without added sugar, making it ideal for those seeking a healthier dessert option. A touch of vanilla and the optional sprinkle of shredded coconut add depth and flavor, creating an irresistible treat. Whether served plain or paired with sugar-free toppings, this taro cake is a deliciously satisfying way to enjoy dessert with a clean conscience! Ready in just 80 minutes, it’s easy to make and perfect for sharing.
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Recipe Information
Ingredients
- 500 grams taro root (peeled and cubed)
- 240 ml coconut milk (unsweetened)
- 2 tablespoons stevia or monk fruit sweetener
- 150 grams rice flour
- 50 grams tapioca flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 0.25 teaspoons sea salt
- 2 tablespoons unsweetened shredded coconut (optional, for topping)
Instructions
Preheat your oven to 180°C (350°F). Grease a round 9-inch cake pan or line it with parchment paper for easy removal.
Peel and cube the taro root, then steam for about 15–20 minutes until soft and fork-tender. Let it cool slightly.
Mash the steamed taro root into a smooth paste using a fork or potato masher. Alternatively, blend it in a food processor for a smoother texture.
In a large mixing bowl, combine the mashed taro, coconut milk, stevia or monk fruit sweetener, and vanilla extract. Mix until smooth and well incorporated.
In a separate bowl, whisk together the rice flour, tapioca flour, baking powder, and sea salt.
Gradually fold the dry ingredients into the wet taro mixture. Stir gently until a thick but smooth batter forms.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Sprinkle shredded coconut on top for an optional garnish.
Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve as-is, or paired with your favorite sugar-free dessert toppings. Enjoy!
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1130 mg | 49% | |
| Total Carbohydrate | 284.9 g | 104% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 12.4 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3292 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
