This taro root cake (bolo de inhame) is a healthy and highly nutritious option for anyone seeking a lighter alternative to traditional cakes. Taro root adds moisture and softness to the batter while providing significant nutritional benefits, such as vitamins, minerals, and fiber. Today, we’re excited to share this incredible recipe with you. Let’s get baking!
Ingredients for the Taro Root Cake:
- 2 medium taro roots, boiled and peeled;
- 3 eggs;
- 1 cup demerara sugar (or your preferred sweetener);
- 1/2 cup vegetable oil;
- 1 1/2 cups all-purpose flour;
- 1 tablespoon baking powder;
- 1 teaspoon ground cinnamon (optional);
- 1 pinch of salt.
How to make Taro Root Cake:
- Preheat your oven to 350°F (180°C);
- Grease a cake pan with butter and a dusting of flour;
- In a blender, process the boiled and peeled taro roots until you reach a smooth puree;
- In a large bowl, whisk the taro puree, eggs, sugar, and oil until the mixture is smooth;
- Add the sifted flour, baking powder, cinnamon, and salt;
- Gently mix until all ingredients are well incorporated;
- Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean;
- Remove from the oven and let it cool completely before unmolding. Enjoy!
Pro Tip:
To make your taro cake even more flavorful and nutritious, consider folding in some chopped walnuts or pecans before baking. This will add a delightful crunch and extra depth of flavor.
Did you know?
Taro root is a staple tuber consumed in diverse cultures worldwide. It is packed with vitamins, minerals, and fiber, and is known for its antioxidant and anti-inflammatory properties. Incorporating taro into a cake recipe boosts its nutritional profile, making it a healthier choice and a fun way to diversify your baking ingredients.
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