Paleo Taro Cake
Discover the delightful fusion of tradition and health with this Paleo Taro Cake, a moist and subtly sweet treat that’s perfect for any occasion. Made with nutrient-rich taro root, almond flour, and coconut flour, this gluten-free, grain-free cake fits seamlessly into a Paleo lifestyle while showcasing a unique blend of wholesome ingredients. Flavored with hints of vanilla and optional cinnamon, and sweetened naturally with coconut sugar, it offers a delicate balance of earthy and aromatic notes. The use of full-fat coconut milk and melted coconut oil ensures a rich, tender crumb, while arrowroot starch provides just the right amount of structure. Ready in just over an hour, this versatile dessert is as easy to make as it is satisfying. Serve it plain or elevate it with a dollop of Paleo-friendly whipped coconut cream for an indulgent, yet guilt-free treat! Keywords: Paleo taro cake, gluten-free dessert, grain-free cake, healthy baking, Paleo coconut cake.
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Ingredients
- 450 grams taro root (peeled and grated)
- 120 grams almond flour
- 30 grams coconut flour
- 30 grams arrowroot starch
- 75 grams coconut sugar
- 240 milliliters full-fat coconut milk
- 4 pieces eggs (large)
- 60 milliliters coconut oil (melted)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder (Paleo-compatible)
- 0.5 teaspoon cinnamon (optional, for flavor)
- 0.25 teaspoon sea salt
Directions
Step 1
Preheat your oven to 175°C (350°F) and grease or line a 9-inch round cake pan with parchment paper.
Step 2
In a large mixing bowl, combine the grated taro root, almond flour, coconut flour, arrowroot starch, coconut sugar, baking powder, cinnamon (if using), and sea salt. Stir until well incorporated.
Step 3
In a separate medium bowl, whisk together the eggs, full-fat coconut milk, melted coconut oil, and vanilla extract until smooth.
Step 4
Pour the wet ingredients into the dry ingredients and gently mix until a thick batter forms. Be careful not to overmix.
Step 5
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Step 6
Bake the cake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
Step 7
Remove the cake from the oven and let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
Step 8
Slice and serve the cake as-is, or pair it with Paleo-friendly whipped coconut cream for an extra special treat!
Nutrition Facts
| Serving size | (1219.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3074.1 |
| Total Fat 203.2g | 0% |
| Saturated Fat 117.2g | 0% |
| Cholesterol 740mg | 0% |
| Sodium 1539.9mg | 0% |
| Total Carbohydrate 281.9g | 0% |
| Dietary Fiber 49.8g | 0% |
| Total Sugars 94.2g | |
| Protein 67.6g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 620.8mg | 0% |
| Iron 22.5mg | 0% |
| Potassium 3777.4mg | 0% |
Source of Calories