Flourless Sweet Potato Ginger Cake Recipe

Introduction

This Flourless Sweet Potato Ginger Cake is a moist, naturally sweet dessert perfect for cozy gatherings. Made without flour and packed with warm spices and fresh ginger, it offers a unique twist on traditional cakes that’s both gluten-free and delicious.

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. Step 1: Preheat the oven to 350°F (175°C). If you have not roasted the sweet potatoes yet, pierce them with a fork and roast at 400°F for 45–50 minutes until fork-tender. Let them cool, then scoop out the flesh and mash until smooth.
2. Step 2: In a large bowl, whisk together the mashed sweet potatoes, eggs, maple syrup, vanilla extract, and grated ginger until the mixture is well combined.
3. Step 3: Add ground cinnamon, nutmeg, salt, baking soda, and almond flour to the bowl. Stir until you form a smooth, thick batter. If desired, gently fold in the chopped nuts.
4. Step 4: Grease an 8-inch round cake pan or line it with parchment paper. Pour the batter into the pan and spread it evenly. Bake for 35–40 minutes, or until the center is set and a toothpick inserted comes out mostly clean.
5. Step 5: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve plain or with your favorite topping.

Tips & Variations

• For a milder ginger flavor, reduce the fresh ginger to 1 tablespoon or substitute with ground ginger as indicated.
• Try topping the cake with Greek yogurt or a simple cream cheese frosting for extra richness.
• Replace almond flour with other nut flours like hazelnut for a different nutty note, but keep the quantity the same.
• Ensure the sweet potatoes are well roasted and mashed smoothly for the best texture in your cake.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm individual slices gently in the microwave or oven until just heated through. It also freezes well for up to 2 months; thaw completely before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of roasting fresh ones?

Yes, you can use canned sweet potatoes, but fresh roasted sweet potatoes tend to have a better texture and flavor. Ensure they are well drained and mashed smoothly before using.

Is this cake suitable for a gluten-free diet?

Absolutely. This cake contains no wheat flour and relies on almond flour, making it naturally gluten-free. Just check that all other ingredients are gluten-free certified if necessary.

Flourless Sweet Potato Ginger Cake Recipe

Print Recipe

★★★★★

4.8 from 627 reviews

This Flourless Sweet Potato Ginger Cake is a moist, naturally sweetened dessert that combines the earthy flavor of roasted sweet potatoes with warm spices and a zing of fresh ginger. Made without flour and sweetened with pure maple syrup or honey, this gluten-free cake is perfect for a wholesome treat that doesn’t compromise on taste.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 35–40 minutes
• Total Time: About 1 hour
• Yield: One 8-inch round cake (serves 8) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main 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. Prepare the Sweet Potatoes: Preheat the oven to 350°F (175°C). If the sweet potatoes aren’t roasted yet, pierce them and roast at 400°F for 45–50 minutes until fork-tender. After roasting, let them cool, then scoop out the flesh and mash until smooth.
2. Mix the Wet Ingredients: In a large mixing bowl, whisk together the mashed sweet potatoes, eggs, maple syrup or honey, vanilla extract, and freshly grated ginger until the mixture is well combined and smooth.
3. Add Dry Ingredients: Stir in the ground cinnamon, nutmeg, salt, baking soda, and almond flour. Mix everything to form a smooth, thick batter. If desired, fold in the chopped pecans or walnuts to add texture.
4. Bake: Grease an 8-inch round cake pan or line it with parchment paper. Pour the batter into the pan and spread it evenly. Bake for 35–40 minutes, or until the cake’s center is set and a toothpick inserted comes out mostly clean.
5. Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely. Slice and serve plain or enhance with your favorite toppings like whipped cream or a drizzle of maple syrup.

Notes

• This cake is naturally gluten-free and flourless, making it suitable for those avoiding gluten.
• You can substitute fresh grated ginger with ground ginger, but fresh provides a brighter, more pungent flavor.
• If you prefer a sweeter cake, increase maple syrup to ¾ cup, but be cautious as it may affect texture.
• Leftovers can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
• To make it vegan, replace eggs with flax eggs, although texture may vary.

Keywords: Flourless sweet potato cake, ginger cake, gluten-free dessert, almond flour cake, healthy sweet potato dessert