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Flourless sweet potato ginger cake topped with spices and nuts.

Flourless Sweet Potato Ginger Cake

A delightful and easy-to-make gluten-free cake that combines sweet potatoes and ginger for a unique dessert experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups mashed sweet potatoes (about 2 medium sweet potatoes) Peel and boil until tender before mashing.
  • 3/4 cup almond butter Use high-quality almond butter for richer taste.
  • 1/2 cup pure maple syrup Adjust sweetness as desired.
  • 3 large eggs Substitute with flaxseed meal mixed with water for a vegan version.
  • 1 tsp vanilla extract Adds flavor.
  • 1 tbsp freshly grated ginger Fresher ginger gives better flavor.
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 tsp baking soda Fold in gently for the cake rise.

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

Let the cake cool completely before serving; this enhances the flavor. Store in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.