Flourless Sweet Potato Ginger Cake Recipe

Introduction

This Flourless Sweet Potato Ginger Cake is a moist, naturally sweet dessert that’s both gluten-free and full of warm, comforting spices. Made without any flour, it highlights the rich flavors of sweet potatoes and fresh ginger for a unique treat perfect any time of year.

Ingredients

• 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
• 3/4 cup almond butter
• 1/2 cup pure maple syrup
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp freshly grated ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 tsp baking soda

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
2. Step 2: If not already prepared, peel and boil the sweet potatoes until tender, then mash them with a fork or potato masher.
3. Step 3: In a large mixing bowl, combine the mashed sweet potatoes, almond butter, maple syrup, eggs, and vanilla extract. Stir until smooth and well combined.
4. Step 4: Add the freshly grated ginger, cinnamon, nutmeg, cloves, and salt, and mix well.
5. Step 5: Sprinkle the baking soda over the batter and gently fold it in until just incorporated.
6. Step 6: Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Step 7: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Step 8: Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. Step 9: Once cooled, serve the cake plain or with a dollop of whipped cream or a dusting of powdered sugar if desired.

Tips & Variations

• Use roasted sweet potatoes for a deeper, caramelized flavor in your cake.
• Substitute almond butter with peanut butter or cashew butter if preferred.
• Try adding chopped nuts or dried cranberries into the batter for extra texture.
• For a spicier kick, increase the grated ginger to 2 tablespoons.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual slices briefly in the microwave or enjoy at room temperature. This cake can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake vegan?

To make a vegan version, replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and ensure your almond butter and maple syrup are both vegan-friendly.

Is this cake suitable for people with gluten intolerance?

Yes, this cake contains no flour and is naturally gluten-free, making it a great choice for those with gluten intolerance or celiac disease.

Flourless Sweet Potato Ginger Cake Recipe

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★★★★★

4.8 from 142 reviews

This Flourless Sweet Potato Ginger Cake is a moist and flavorful dessert that combines the natural sweetness of sweet potatoes with warm spices like ginger, cinnamon, and nutmeg. Made without any flour and sweetened with pure maple syrup, this cake is a wholesome treat suitable for those seeking gluten-free and lower-sugar options. The almond butter adds richness and moisture, while the baking soda helps the cake rise perfectly. It’s easy to prepare and ideal for a comforting dessert or a special occasion.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Primary Ingredients

• 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
• 3/4 cup almond butter
• 1/2 cup pure maple syrup
• 3 large eggs
• 1 tsp vanilla extract

Spices and Leavening

• 1 tbsp freshly grated ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 tsp baking soda

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan to prevent sticking during baking.
2. Prepare Sweet Potatoes: Peel and boil the sweet potatoes until tender if not already done. Drain and mash them thoroughly with a fork or potato masher until smooth.
3. Combine Wet Ingredients: In a large mixing bowl, mix the mashed sweet potatoes, almond butter, pure maple syrup, eggs, and vanilla extract. Stir well until the mixture is smooth and homogeneous.
4. Add Spices: Incorporate the freshly grated ginger, ground cinnamon, ground nutmeg, ground cloves, and salt into the wet mixture. Mix thoroughly to evenly distribute the spices.
5. Fold in Leavening: Sprinkle the baking soda over the batter and gently fold it in using a spatula until just combined to encourage the cake to rise.
6. Pour and Smooth Batter: Transfer the batter into the prepared cake pan, smoothing the top evenly with a spatula to ensure uniform baking.
7. Bake the Cake: Place the cake in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
8. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, which helps maintain texture.
9. Serve: Once cooled, serve the cake plain or optionally with a dollop of whipped cream or a light dusting of powdered sugar to add extra sweetness and presentation appeal.

Notes

• Ensure sweet potatoes are well mashed to create a smooth batter; any lumps can affect the cake texture.
• You can substitute almond butter with other nut butters like cashew or peanut butter if preferred, keeping in mind slight flavor changes.
• Make sure to fold in the baking soda gently to avoid over-mixing, which can cause the cake to be dense.
• For a vegan variation, replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a vegan almond butter.
• Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• This cake freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Keywords: Flourless Sweet Potato Cake, Gluten-Free Dessert, Sweet Potato Ginger Cake, Almond Butter Cake, Healthy Dessert, Fall Dessert, Maple Syrup Cake