Flourless Sweet Potato Ginger Cake Recipe
This Flourless Sweet Potato Ginger Cake is a moist, naturally sweetened dessert that combines the warm spice of ginger and cinnamon with the hearty goodness of roasted sweet potatoes and almond flour. Perfect for those seeking a gluten-free, nutrient-dense treat, this cake delivers comforting flavors with a light texture and is easy to prepare, making it an ideal dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Total Time: About 1 hour (including cooling)
- 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 tsp 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 your oven to 350°F (175°C). If the sweet potatoes are not yet roasted, pierce them and roast at 400°F for 45–50 minutes until fork-tender. Let them cool before scooping out the flesh and mashing it until smooth.
- Mix the Wet Ingredients: In a large 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 thoroughly until a thick, smooth batter forms. If desired, gently 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 out evenly. Bake for 35 to 40 minutes, or until the cake’s center is set and a toothpick inserted in the middle comes out mostly clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cool, slice and serve as is or add toppings such as coconut whipped cream, a sprinkle of cinnamon, or a drizzle of maple glaze for extra indulgence.
Notes
- This cake can be made vegan by substituting eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg), though texture will be fudgier.
- For a nut-free option, replace almond flour with oat flour or sunflower seed flour; baking time may vary slightly.
- Enhance the spice profile by adding a pinch of clove or allspice.
- To make mini cakes, bake in muffin tins for 20–25 minutes.
- For serving, try dusting with powdered sugar, topping with coconut whipped cream, or garnishing with candied ginger and orange zest.
Keywords: flourless sweet potato cake, ginger cake, gluten-free dessert, almond flour cake, healthy sweet potato dessert, dairy-free cake, naturally sweetened cake
