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Flourless sweet potato ginger cake topped with creamy frosting and spices

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.