Indulge in a dessert that’s wholesome, naturally gluten-free, and bursting with flavor. This Flourless Sweet Potato Ginger Cake combines roasted sweet potatoes with the zing of fresh ginger for a warmly spiced, moist cake that’s perfect for fall, holidays, or anytime you crave a comforting treat. Naturally sweet, nutrient-dense, and easy to make, this cake is a delicious way to enjoy dessert without flour.
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Ingredients
- 1 ½ cups mashed sweet potato (from about 2 medium roasted sweet potatoes)
- 3 large eggs
- ½ cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 2 tablespoons freshly grated ginger (or 1 teaspoon ground ginger)
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups almond flour (finely ground)
- Optional: ¼ cup chopped pecans or walnuts
Instructions
1. Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Pierce the sweet potatoes and roast for 45–50 minutes, or until fork-tender. Let them cool, then scoop out the flesh and mash until smooth.
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2. Mix Wet Ingredients
In a large bowl, whisk together the mashed sweet potatoes, eggs, maple syrup, vanilla, and grated ginger until fully combined.
3. Combine Dry Ingredients
Add cinnamon, nutmeg, salt, baking soda, and almond flour. Stir until a thick, smooth batter forms. Fold in nuts if desired.
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4. Bake the Cake
Grease or line an 8-inch round cake pan with parchment paper. Pour in the batter and spread evenly. Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean.
5. Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy as-is, or add your favorite topping.
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Pro Tips
- For extra moisture, brush the top with a little maple syrup after baking.
- Use a light hand when folding in nuts to maintain a tender crumb.
- Ensure sweet potatoes are fully roasted for maximum natural sweetness.
Why This Cake Works
- Naturally Gluten-Free: No flour needed—almond flour and sweet potatoes provide structure.
- Moist & Tender: Sweet potatoes keep the cake soft and satisfying.
- Warmly Spiced: Fresh ginger, cinnamon, and nutmeg create a comforting, aromatic dessert.
Substitutions & Variations
- Vegan: Replace eggs with flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg). Texture will be slightly fudgy.
- Nut-Free: Swap almond flour with oat or sunflower seed flour. Adjust baking time slightly.
- Extra Spice: Add clove or allspice for a more aromatic flavor.
- Mini Cakes: Bake in muffin tins for individual servings, 20–25 minutes.
Make-Ahead, Storage & Reheating Guide
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days; bring to room temperature before serving.
- Freeze for up to 2 months; thaw overnight in the fridge.
- Reheat slices gently in the microwave for 15–20 seconds for a warm dessert.
Serving Ideas
- Dust with powdered sugar or cinnamon for a rustic finish.
- Top with coconut whipped cream or Greek yogurt.
- Garnish with candied ginger, orange zest, or pomegranate seeds for festive occasions.
- Drizzle with maple glaze or dairy-free caramel sauce for added indulgence.
Pairs beautifully with tea, coffee, or chai lattes.
Nutrition (Per Serving, 8 Servings)
- Calories: 210
- Fat: 11g
- Carbohydrates: 22g
- Sugar: 12g
- Protein: 5g
- Fiber: 3g
- Sodium: 140mg
This cake is rich in fiber, beta-carotene, and healthy fats—a wholesome dessert alternative.
Frequently Asked Questions
Can I use canned sweet potatoes?
Yes, ensure they are unsweetened and fully mashed.
Can I make this cake ahead of time?
Absolutely! It stores well in the fridge or freezer (see storage tips).
Can I reduce the sweetener?
Yes, but the cake may be less moist and less sweet naturally.
This Flourless Sweet Potato Ginger Cake is the perfect balance of wholesome, spiced, and naturally sweet. It’s a comforting dessert that’s gluten-free, nutrient-dense, and easy to make. Whether for holiday celebrations, cozy evenings, or a simple family treat, this cake proves that indulgent desserts can also be nourishing.
Flourless Sweet Potato Ginger Cake
Ingredients
- 1 ½ cups mashed sweet potato (from about 2 medium roasted sweet potatoes)
- 3 large eggs
- ½ cup pure maple syrup or honey
- 1 tsp vanilla extract
- 2 tbsp freshly grated ginger (or 1 teaspoon ground ginger)
- 1 ½ tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 tsp baking soda
- 1 ½ cups almond flour (finely ground)
- Optional: ¼ cup chopped pecans or walnuts
Instructions
- Roast the Sweet PotatoesPreheat your oven to 400°F (200°C). Pierce the sweet potatoes and roast for 45–50 minutes, or until fork-tender. Let them cool, then scoop out the flesh and mash until smooth.
- Mix Wet IngredientsIn a large bowl, whisk together the mashed sweet potatoes, eggs, maple syrup, vanilla, and grated ginger until fully combined.
- Combine Dry IngredientsAdd cinnamon, nutmeg, salt, baking soda, and almond flour. Stir until a thick, smooth batter forms. Fold in nuts if desired.
- Bake the CakeGrease or line an 8-inch round cake pan with parchment paper. Pour in the batter and spread evenly. Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool and ServeAllow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy as-is, or add your favorite topping.
Notes
- Use orange-fleshed sweet potatoes for natural sweetness and vibrant color.
- A toothpick inserted in the center should come out mostly clean (a few moist crumbs are okay).
- The cake can be frozen for up to 2 months; thaw overnight in the fridge.
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