Flourless Sweet Potato Ginger Cake

Why Make This Recipe

Flourless Sweet Potato Ginger Cake is a delicious option if you’re looking for a gluten-free treat. It combines the natural sweetness of sweet potatoes with a warm ginger flavor, making it comforting and satisfying. Not only is it simple to make, but it is also healthy. You can enjoy it as a snack or dessert without feeling guilty!

How to Make Flourless Sweet Potato Ginger Cake

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

Directions:

1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
2. If not already prepared, peel and boil the sweet potatoes until tender, then mash them with a fork or potato masher.
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. Add the freshly grated ginger, cinnamon, nutmeg, cloves, and salt, and mix well.
5. Sprinkle the baking soda over the batter and gently fold it in until just incorporated.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
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.

How to Serve Flourless Sweet Potato Ginger Cake

This cake can be served warm or at room temperature. You can enjoy it as is, or sprinkle some powdered sugar on top for added sweetness. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.

How to Store Flourless Sweet Potato Ginger Cake

Store any leftover cake in an airtight container. You can keep it in the refrigerator for up to a week. If you want to keep it longer, you can freeze it. Wrap the cake in plastic wrap and then in aluminum foil. It can be frozen for up to three months.

Tips to Make Flourless Sweet Potato Ginger Cake

• Make sure the sweet potatoes are well mashed to create a smooth batter.
• You can adjust the amount of ginger based on your preference for spice.
• For a sweeter cake, you can increase the maple syrup slightly.
• Let the cake cool completely before storing to prevent it from becoming soggy.

Variation

Feel free to add chocolate chips or chopped nuts to the batter for added texture. You can also substitute almond butter with sunflower seed butter for a nut-free version.

FAQs

1. Can I use canned sweet potatoes?
Yes, you can use canned sweet potatoes. Just make sure to drain them well before mashing.

2. Is this cake suitable for vegans?
This recipe is not vegan due to the use of eggs, but you can substitute flax eggs or applesauce if you prefer a vegan version.

3. What can I use instead of almond butter?
You can use any nut butter, such as peanut butter or cashew butter, or a seed butter for a nut-free option.

Flourless Sweet Potato Ginger Cake

A delicious gluten-free cake made with sweet potatoes and ginger, perfect for a guilt-free treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups mashed sweet potatoes (about 2 medium sweet potatoes) Peel and boil until tender
• 3/4 cup almond butter You can substitute with sunflower seed butter for a nut-free version.
• 1/2 cup pure maple syrup Increase for a sweeter cake if desired.
• 3 large eggs Can be substituted with flax eggs or applesauce for a vegan option.
• 1 tsp vanilla extract
• 1 tbsp freshly grated ginger Adjust based on preference for spice.
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 tsp baking soda

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
2. If not already prepared, peel and boil the sweet potatoes until tender, then mash them with a fork or potato masher.
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. Add the freshly grated ginger, cinnamon, nutmeg, cloves, and salt, and mix well.
5. Sprinkle the baking soda over the batter and gently fold it in until just incorporated.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.

Baking

1. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
2. 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.

Notes

Store leftover cake in an airtight container in the refrigerator for up to a week. For longer storage, wrap the cake in plastic wrap and aluminum foil, and freeze for up to three months. This cake can be served warm or at room temperature, optionally topped with powdered sugar, whipped cream, or vanilla ice cream.