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Slice of Flourless Sweet Potato Ginger Cake topped with ginger and sweet potatoes

Flourless Sweet Potato Ginger Cake

A delicious, gluten-free and dairy-free cake combining the natural sweetness of sweet potatoes with the warmth of ginger.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups mashed sweet potatoes Provides moisture and natural sweetness. You can substitute with pumpkin puree if needed.
  • 3/4 cup almond butter Adds richness and healthy fats. Peanut butter can be a tasty alternative.
  • 1/2 cup pure maple syrup Sweetness without the refined sugars. Honey works as a suitable substitute.
  • 3 large eggs Binds the ingredients together. Use flax eggs for a vegan option.
  • 1 tsp vanilla extract Enhances flavor; could be omitted for fewer ingredients.
Spices and flavorings
  • 1 tbsp freshly grated ginger Introduces a warm spice; dried ginger is an acceptable substitute if fresh isn't available.
  • 1 tsp ground cinnamon Offers warmth; nutmeg can add a lovely twist.
  • 1/2 tsp ground nutmeg Adds depth; cinnamon can replace this if you prefer.
  • 1/4 tsp ground cloves Complements ginger; this can be skipped if unavailable.
  • 1/4 tsp salt Balances sweetness; it’s essential in any baking endeavor.
  • 1 tsp baking soda Helps the cake rise; baking powder can be a substitute.

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.
  3. Once cooled, serve the cake plain or with a dollop of whipped cream or a dusting of powdered sugar if desired.

Notes

For extra moisture, try adding a spoonful of apple sauce to the batter. Don’t skip cooling the cake in the pan; it helps maintain structure.