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Flourless Sweet Potato Ginger Cake

Discover a moist, gluten-free Flourless Sweet Potato Ginger Cake recipe with warming spices, natural sweetness, and easy steps to bake.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 210 kcal

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 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.
  • Mix Wet Ingredients
    In a large bowl, whisk together the mashed sweet potatoes, eggs, maple syrup, vanilla, and grated ginger until fully combined.
  • Combine Dry Ingredients
    Add cinnamon, nutmeg, salt, baking soda, and almond flour. Stir until a thick, smooth batter forms. Fold in nuts if desired.
  • 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.
  • 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.

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.