Introduction

Flourless Sweet Potato Ginger Cake is a moist, naturally sweet dessert with warm spices and a tender crumb. Made with roasted sweet potatoes and fragrant fresh ginger, this cake offers a cozy, nourishing twist on traditional cakes—perfect for gluten-free baking or anyone craving a wholesome treat.

A close-up of a single thick slice of brown cake with a moist texture and crumbly edges sits on a simple white plate. The cake shows a consistent fine crumb pattern inside, with slightly darker, caramelized crust on the top and sides. It is placed on a white marbled surface with some blurred kitchen items in the background, giving a warm and cozy feeling. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Prepare the sweet potatoes by piercing them and roasting whole at 400°F (200°C) for 45–50 minutes until fork-tender. Allow to cool, then scoop out and mash until smooth. Alternatively, use pre-roasted sweet potatoes.
Step 2: Preheat the oven to 350°F (175°C). In a large bowl, whisk together the mashed sweet potatoes, eggs, maple syrup, vanilla extract, and freshly grated ginger until well combined.
Step 3: Add the ground cinnamon, nutmeg, salt, baking soda, and almond flour to the wet ingredients. Stir gently to form a smooth, thick batter. Fold in chopped nuts if using.
Step 4: Grease an 8-inch round cake pan or line it with parchment paper. Pour the batter into the pan and spread evenly.
Step 5: Bake for 35–40 minutes, or until the center is set and a toothpick inserted comes out mostly clean.
Step 6: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Tips & Variations

For a vegan version, substitute each egg with a flax egg (1 tablespoon flaxseed meal mixed with 2½ tablespoons water) though the texture will be fudgier.
To make it nut-free, replace almond flour with oat flour or sunflower seed flour; note that baking time and texture may vary slightly.
Add a pinch of clove or allspice to deepen the warm spice flavor.
Bake as mini cakes in muffin tins for individual servings; reduce baking time to 20–25 minutes.
Top with coconut whipped cream, a dusting of cinnamon or powdered sugar, or garnish with candied ginger and orange zest for extra flair.

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently in the microwave for about 20 seconds or serve chilled—both ways work well. For longer storage, freeze wrapped slices for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

The image shows a close-up of a single slice of moist brown cake with a slightly rough texture, sitting on a white plate. The cake has a dense crumb with small holes throughout, and the top surface is flat with a slightly darker crust. The slice is positioned at an angle, letting you see the side and a bit of the top. The background is softly blurred with hints of green and other muted colors, and the plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

While fresh roasted sweet potatoes provide the best flavor and texture, you can substitute canned sweet potato puree in a pinch. Be sure to use plain puree without added sugar or spices, and adjust sweetness as needed.

Is this cake gluten-free and suitable for those with allergies?

Yes, this cake is naturally gluten-free because it uses almond flour instead of wheat flour. However, those with nut allergies should substitute almond flour with oat or sunflower seed flour to avoid allergens.