Flourless Sweet Potato Ginger Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
