Whole30 Taro Cake
Elevate your Whole30 meal plan with this savory and satisfying Whole30 Taro Cake, a gluten-free, dairy-free dish that’s both nutrient-packed and full of bold flavors. Made with creamy mashed taro root, arrowroot flour, and rich coconut milk, this grain-free recipe strikes the perfect balance of hearty and healthy. The addition of minced garlic, coconut aminos, and fresh green onions enhances the cake with a savory umami taste, while the drizzle of olive oil creates a golden, crispy crust. Ready in just over an hour, this baked taro cake is an ideal side dish or light main course, offering a deliciously unique spin on meal prep. Serve warm, and pair with a fresh salad or your favorite Whole30 toppings for a wholesome and flavorful experience!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 500 grams taro root
- 50 grams arrowroot flour
- 200 milliliters coconut milk
- 2 large eggs
- 2 cloves fresh garlic, minced
- 3 stalks green onions, finely chopped
- 15 milliliters coconut aminos
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
Instructions
Peel the taro root and cut it into small chunks.
Place the taro chunks in a pot of water, bring to a boil, then reduce to a simmer. Cook for about 20-25 minutes, or until soft and easily pierced with a fork.
Drain the cooked taro and transfer it to a large mixing bowl. Mash the taro until smooth and set aside to cool slightly.
Preheat your oven to 375°F (190°C) and grease a 9-inch round or square baking dish with olive oil.
In a separate bowl, whisk together the eggs, coconut milk, and coconut aminos until well combined.
Add the egg mixture to the mashed taro and stir until incorporated.
Stir in the arrowroot flour, minced garlic, green onions, sea salt, and black pepper. Mix thoroughly until the batter is smooth and evenly combined.
Pour the taro mixture into the greased baking dish and spread it out evenly.
Drizzle the top with the remaining olive oil to help with browning.
Bake the taro cake in the preheated oven for 40-45 minutes, or until the edges are golden brown and the center is firm.
Remove the taro cake from the oven and let it cool for at least 10 minutes before slicing.
Cut into squares or wedges and serve warm. Enjoy as is, or pair with additional green onions or a side salad for a complete Whole30 meal.
Nutrition Facts
Calories |
183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 407 mg | 18% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.5 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 490 mg | 10% | |
*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.
