Sugar-Free Taro Cake
Delight in the wholesome goodness of this Sugar-Free Taro Cake, a healthier twist on a beloved classic dessert! Made with naturally starchy taro root, creamy unsweetened coconut milk, and just a touch of stevia or monk fruit for sweetness, this cake is entirely free of refined sugar without sacrificing flavor. The combination of rice flour and tapioca flour gives it a soft, tender texture, while the gentle hint of vanilla adds warmth to every bite. It's topped with optional shredded coconut for a nutty, aromatic finish and baked to perfection in just an hour. Whether you're cutting back on sugar or exploring gluten- and dairy-free treats, this taro cake is a satisfying indulgence that’s as nourishing as it is delicious. Perfect for family gatherings, tea time, or guilt-free snacking!
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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)
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease a round 9-inch cake pan or line it with parchment paper for easy removal.
Step 2
Peel and cube the taro root, then steam for about 15–20 minutes until soft and fork-tender. Let it cool slightly.
Step 3
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.
Step 4
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.
Step 5
In a separate bowl, whisk together the rice flour, tapioca flour, baking powder, and sea salt.
Step 6
Gradually fold the dry ingredients into the wet taro mixture. Stir gently until a thick but smooth batter forms.
Step 7
Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Sprinkle shredded coconut on top for an optional garnish.
Step 8
Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 10
Slice and serve as-is, or paired with your favorite sugar-free dessert toppings. Enjoy!
Nutrition Facts
| Serving size | (971.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1824.5 |
| Total Fat 69.5g | 0% |
| Saturated Fat 59.6g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1130.4mg | 0% |
| Total Carbohydrate 284.9g | 0% |
| Dietary Fiber 26.6g | 0% |
| Total Sugars 12.4g | |
| Protein 21.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 146.0mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 3292.4mg | 0% |
Source of Calories