Sweet Potato Cake: A Gluten-Free and Dairy-Free Delight

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Prepare the Sweet Potatoes:

Peel and cube the sweet potatoes, then steam or boil them until soft (about 15-20 minutes). Once cooked, mash the sweet potatoes until smooth, and set them aside to cool slightly.
Mix the Wet Ingredients:

In a large bowl, whisk together the melted coconut oil, maple syrup (or honey), eggs, and vanilla extract until smooth and well combined.
Combine Dry Ingredients:

In a separate bowl, mix the almond flour (or coconut flour), cinnamon, ginger, nutmeg, baking soda, and salt.
Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing until well incorporated. Stir in the mashed sweet potatoes until the batter is smooth.
Add Optional Ingredients:

If using, fold in the chopped nuts and chocolate chips.
Bake the Cake:

Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and Serve:

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Serve as is, or top with a dairy-free frosting or glaze if desired.
Serving and Storage Tips