Flourless Sweet Potato Ginger Cake

Dive Into This Deliciously Unique Cake

Ever craved a dessert that satisfies your sweet tooth while also feeling like a hug in a bite? Meet the Flourless Sweet Potato Ginger Cake! This cake is packed with nutrients and flavor that could make it your new favorite. With a delightful blend of ginger and warm spices, this cake offers a comforting taste that’s sure to impress your friends and family. Plus, it’s easy to whip up without any fuss!

Why Make This Recipe

Here’s the deal: you need this cake in your life for a few chill reasons.

1. No Mess: One bowl, minimal cleanup, and you’re out of the kitchen in no time. Who doesn’t love that?
2. Naturally Sweet: With sweet potatoes and maple syrup, you skip the sugar guilt while still indulging. Win-win!
3. Family-Friendly: Even picky eaters will love this moist, flavorful cake. Trust me, they’ll be asking for seconds (or thirds!).

Ingredients

You don’t need fancy stuff — just these basics! Grab:

• 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

Ready to bake? Let’s get this show on the road!

1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
2. If you haven’t already, 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.
9. Once cooled, serve the cake plain or with a dollop of whipped cream or a dusting of powdered sugar if desired.

How to Make Flourless Sweet Potato Ginger Cake (Overview)

Making this cake is a breeze! First, you mix all the wet ingredients with your delicious sweet potatoes. Then, fold in those warm spices that make your kitchen smell heavenly. After baking, just let it cool down, and you’re golden.

Pro Tip: Don’t rush the cooling part. A warm slice is nice, but letting it chill just enhances its flavor. You know you want to!

How to Serve Flourless Sweet Potato Ginger Cake

Serving this cake is where you get to be creative! Try pairing it with a scoop of vanilla ice cream for a cozy dessert experience. Or serve it with a drizzle of maple syrup and some fresh berries on the side. Not only does it look beautiful, but the aroma of ginger and cinnamon wafting from your kitchen will have everyone flocking to the table!

How to Store Flourless Sweet Potato Ginger Cake

Want to keep this cake around a little longer? Store it in the fridge where it’ll last for about 5–7 days, or stick it in the freezer for up to a month. Need a slice to satisfy that craving? Just let it thaw at room temperature, or pop it in the microwave for a few seconds. Easy peasy!

Tips to Make Flourless Sweet Potato Ginger Cake

1. Sweet Potato Swap: If you’re in a pinch, canned sweet potatoes work too — just ensure they’re well-drained!
2. Nut Butter Alternatives: Don’t have almond butter? Go for peanut or cashew butter instead; it’ll still be tasty!
3. Consistent Texture: Make sure the sweet potatoes are smooth; lumpy mash can change the texture of your cake.
4. Spice It Up: Feel free to experiment with other spices like cardamom for a unique flavor twist!

Variation

Looking to switch things up? You can easily make this cake vegan by substituting the eggs with flax eggs (1 tbsp flaxseed meal mixed with 2.5 tbsp water per egg). Want more zing? Add in some citrus zest, like orange or lemon, for a bright pop of flavor!

FAQs

1. Can I make this cake ahead of time?
Absolutely! This cake is even better the next day after it has had time to settle. Just store it in the fridge, and you’re golden!

2. Can I freeze the cake?
Yes, it freezes beautifully! Just wrap individual slices tightly in plastic wrap and store them in an airtight container.

3. What can I use instead of almond butter?
You can swap almond butter for peanut butter or sunflower seed butter if you have a nut allergy.

📌 Pin this recipe for your next cozy dinner night!

Flourless Sweet Potato Ginger Cake

This deliciously unique cake combines the natural sweetness of sweet potatoes with ginger and warm spices, creating a comforting dessert that’s easy to make and loved by everyone.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Baking, Dessert

Cuisine: American

Calories: 220

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 Can substitute with peanut or cashew butter
• 1/2 cup pure maple syrup
• 3 large eggs Can substitute with flax eggs for a vegan option
• 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

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
2. 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

Let the cake cool completely to enhance its flavor. This cake can be served with vanilla ice cream, maple syrup, or fresh berries. Store in the fridge for 5-7 days or freeze for up to a month.