Flourless Sweet Potato Ginger Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour and Smooth Batter: Transfer the batter into the prepared cake pan, smoothing the top evenly with a spatula to ensure uniform baking.
- 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.
- 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.
- 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
