Whole30 Taro Cake
Elevate your Whole30 meal game with this savory and satisfying Whole30 Taro Cake, a nutrient-packed alternative to traditional side dishes. Made with creamy taro root, fragrant garlic, and the subtle sweetness of coconut milk, this recipe combines wholesome, gluten-free ingredients like arrowroot flour and coconut aminos for a perfectly moist and flavorful result. Baked to golden perfection with a drizzle of olive oil, this taro cake boasts a tender texture with a lightly crisped edge. Easy to prepare and loaded with flavor, it's the ideal dish to serve as a hearty centerpiece or a versatile side. Whether paired with a fresh side salad or enjoyed on its own, this Whole30-compliant recipe ensures mealtime is as nourishing as it is delicious. Perfect for meal prep or family dinners, this taro cake is sure to become a staple in your Whole30 rotation.
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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
Directions
Step 1
Peel the taro root and cut it into small chunks.
Step 2
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.
Step 3
Drain the cooked taro and transfer it to a large mixing bowl. Mash the taro until smooth and set aside to cool slightly.
Step 4
Preheat your oven to 375°F (190°C) and grease a 9-inch round or square baking dish with olive oil.
Step 5
In a separate bowl, whisk together the eggs, coconut milk, and coconut aminos until well combined.
Step 6
Add the egg mixture to the mashed taro and stir until incorporated.
Step 7
Stir in the arrowroot flour, minced garlic, green onions, sea salt, and black pepper. Mix thoroughly until the batter is smooth and evenly combined.
Step 8
Pour the taro mixture into the greased baking dish and spread it out evenly.
Step 9
Drizzle the top with the remaining olive oil to help with browning.
Step 10
Bake the taro cake in the preheated oven for 40-45 minutes, or until the edges are golden brown and the center is firm.
Step 11
Remove the taro cake from the oven and let it cool for at least 10 minutes before slicing.
Step 12
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
| Serving size | (950.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1397.2 |
| Total Fat 38.6g | 0% |
| Saturated Fat 7.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 372mg | 0% |
| Sodium 2834.5mg | 0% |
| Total Carbohydrate 242.6g | 0% |
| Dietary Fiber 28.8g | 0% |
| Total Sugars 21.0g | |
| Protein 16.5g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 346.7mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 3431.9mg | 0% |
Source of Calories