Flourless Sweet Potato Ginger Cake

Why You’ll Love This Recipe

Let’s be real, who doesn’t love a cake that’s both delicious and guilt-free? The Flourless Sweet Potato Ginger Cake is your new best friend. It’s rich, moist, and packed with flavor. Plus, it’s flourless! That means you can enjoy it without worrying about gluten. 🎉

But wait, there’s more! This cake is super easy to whip up, making it a perfect choice for both seasoned bakers and kitchen newbies alike. So, whether you’re planning a cozy night in or a small gathering, this delightful treat will impress everyone.

How to Make Flourless Sweet Potato Ginger Cake

Getting this cake in the oven is almost as easy as eating it (and we all know how easy that is!). Here’s the process broken down for you:

1. Gather your ingredients: Check that you have everything on hand before diving in.
2. Mix it up: Combine all the goodness in one bowl.
3. Bake: Just pop it in the oven and wait!
4. Chill, then serve: Allow it to cool before going in for a slice.

Once you make this cake, you might find yourself making it every week. Just saying!

Ingredients

• 2 cups sweet potato, cooked and mashed
• 1/2 cup almond flour
• 1/4 cup cocoa powder
• 1/2 cup maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

These ingredients blend beautifully together to create a moist and flavorful cake that you won’t be able to resist. 😋

Directions

1. Preheat the oven to 350°F (175°C) and grease a cake pan.
2. In a large bowl, combine the sweet potato, almond flour, cocoa powder, maple syrup, eggs, and vanilla extract.
3. Mix in the baking powder, ground ginger, cinnamon, and salt until smooth.
4. Pour the batter into the prepared cake pan.
5. Bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow to cool before serving.

And voila! Your cake is ready to dazzle your taste buds!

How to Serve Flourless Sweet Potato Ginger Cake

You’ve baked it; now let’s talk presentation! Slice the cake into generous portions and serve it warm, maybe with a dollop of whipped cream or a scoop of vanilla ice cream on the side. Chocolate sauce drizzle? Yes, please! 🤤

Feeling fancy? Sprinkle some chopped nuts on top for that extra crunch. Trust me, your guests will be asking for seconds!

How to Store Flourless Sweet Potato Ginger Cake

If you happen to have leftovers (unlikely, but hey, it could happen!), here’s how to store it:

• Room Temperature: Keep it in an airtight container for 2-3 days.
• Fridge: If you want it to last a bit longer, store it in the fridge for up to a week.
• Freezer: Freeze individual slices wrapped tightly in plastic wrap or in a freezer-safe container for up to 3 months.

Just remember to let it come to room temp before digging in again. It’s like magic!✨

Tips to Make Flourless Sweet Potato Ginger Cake

• Make it ahead: Bake your cake a day in advance; it tastes even better the next day!
• Experiment with spices: Feeling adventurous? Try adding some nutmeg or cardamom for a twist.
• Check for doneness: Each oven varies, so start checking for doneness a few minutes earlier. No one wants a dry cake!

Variation

Not feeling the ginger? You can totally adjust the spices to your liking. How about some orange zest or a hint of vanilla bean? Get your creative juices flowing and make this cake your own!

FAQs

1. Can I use pumpkin instead of sweet potato?
Absolutely! Pumpkin puree works like a charm. Just be sure to adjust the spices if you want a different flavor profile.

2. Is this cake suitable for people with nut allergies?
If you have nut allergies, you can try substituting almond flour with a nut-free flour like oat flour or coconut flour. The texture will change a bit, but it should still turn out tasty!

3. How can I make this cake vegan?
Swap the eggs for a flaxseed meal or chia seed mixture. Just mix 1 tablespoon of flaxseed/chia with 2.5 tablespoons of water and let it sit to thicken. It’s a game changer!

Ready to bake that Flourless Sweet Potato Ginger Cake? You know you want to! 🍰 Happy baking!

Flourless Sweet Potato Ginger Cake

A delicious, rich, and moist cake that is flourless, making it a guilt-free treat packed with ginger flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups sweet potato, cooked and mashed
• 1/2 cup almond flour
• 1/4 cup cocoa powder
• 1/2 cup maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a cake pan.
2. In a large bowl, combine the sweet potato, almond flour, cocoa powder, maple syrup, eggs, and vanilla extract.
3. Mix in the baking powder, ground ginger, cinnamon, and salt until smooth.
4. Pour the batter into the prepared cake pan.
5. Bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow to cool before serving.

Notes

You can serve this cake warm with whipped cream, vanilla ice cream, or chocolate sauce. Store leftovers in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. Freeze slices for up to 3 months.