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Flourless Sweet Potato Ginger Cake

Moist Flourless Sweet Potato Ginger Cake to Savor and Share

Indulge in Flourless Sweet Potato Ginger Cake, a gluten-free dessert bursting with natural sweetness and aromatic spices.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: Gluten-Free
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Mashed Sweet Potatoes Provides natural sweetness, moisture, and structure; substitute with pumpkin puree for a different flavor profile.
  • 1 cup Almond Butter Adds richness and healthy fats; can use peanut butter, but flavor will differ.
  • 1/2 cup Pure Maple Syrup Enhances sweetness; honey can be an alternative.
  • 3 large Eggs Provides structure and lift; use flax eggs for a vegan version.
  • 1 teaspoon Vanilla Extract Brightens flavors; homemade vanilla offers better taste.
For the Spices
  • 2 tablespoons Freshly Grated Ginger Delivers zesty warmth; ground ginger can be an alternative.
  • 1 teaspoon Ground Cinnamon Infuses warmth; nutmeg can serve similarly.
  • 1/4 teaspoon Ground Nutmeg Adds a slightly sweet, nutty undertone; optional but recommended.
  • 1/4 teaspoon Ground Cloves Introduces aromatic richness; omit if sensitive.
  • 1/2 teaspoon Salt Balances sweetness.
For the Leavening
  • 1 teaspoon Baking Soda Essential for lightness and texture.

Equipment

  • 9-inch round cake pan
  • Mixing Bowl
  • Spatula
  • Electric Mixer
  • Pot

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Peel and chop sweet potatoes into chunks; boil for 15-20 minutes until fork-tender, then mash until smooth.
  3. In a large bowl, mix warm mashed sweet potatoes with almond butter, maple syrup, eggs, and vanilla until smooth.
  4. Fold in freshly grated ginger, ground cinnamon, nutmeg, ground cloves, and salt until evenly distributed.
  5. Sprinkle baking soda over the batter and fold gently.
  6. Pour the batter into the greased pan, smoothing the top.
  7. Bake for 30-35 minutes; check for doneness with a toothpick.
  8. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  9. Slice and serve as is or with whipped cream/powdered sugar; pair with spiced tea or coffee.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 24gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 5000IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Allow the cake to rest overnight for enhanced flavors. Ensure sweet potatoes are mashed thoroughly for best texture.

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