Flourless Sweet Potato Ginger Cake

Why Make This Recipe

Flourless Sweet Potato Ginger Cake is a delightful dessert that combines the natural sweetness of sweet potatoes with the warm, spicy kick of ginger. This cake is perfect for anyone looking for a gluten-free option that doesn’t compromise on flavor. It’s moist, rich, and full of nutritious ingredients. Plus, it’s easy to make and can be enjoyed by everyone, whether they have dietary restrictions or not.

How to Make Flourless Sweet Potato Ginger Cake

Ingredients:

• 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:

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.
3. In a large bowl, combine mashed sweet potatoes, almond butter, maple syrup, eggs, and vanilla extract until smooth.
4. Add grated ginger, cinnamon, nutmeg, cloves, and salt, mixing well.
5. Sprinkle baking soda over the batter and fold it in.
6. Pour the batter into the pan and bake for 30-35 minutes or until a toothpick comes out clean.
7. Cool for 10 minutes in the pan before transferring to a wire rack.
8. Serve with whipped cream or powdered sugar, if desired.

How to Serve Flourless Sweet Potato Ginger Cake

This cake can be served warm or at room temperature. It is delightful on its own or accompanied by a dollop of whipped cream or a light dusting of powdered sugar. You can also add fresh fruit on the side for an extra touch of flavor.

How to Store Flourless Sweet Potato Ginger Cake

To store any leftover cake, place it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap, then placing it in a freezer-safe bag for up to 3 months. Thaw it at room temperature before serving.

Tips to Make Flourless Sweet Potato Ginger Cake

• Use ripe sweet potatoes for the best flavor and sweetness.
• Make sure the sweet potatoes are completely mashed to avoid any lumps in your cake.
• Don’t skip grating the ginger; it adds a nice freshness to the cake.
• If you prefer a sweeter cake, add a little more maple syrup to taste.

Variation

You can customize this cake by adding nuts like walnuts or pecans for some crunch. You can also experiment with spices, such as cardamom or allspice, to change the flavor profile.

FAQs

1. Is this cake gluten-free?
Yes, this cake is completely gluten-free as it is made without flour.

2. Can I replace almond butter with another nut butter?
Absolutely! You can use peanut butter or any other nut or seed butter that you prefer.

3. How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean. If it comes out with wet batter, it needs more time to bake.

Flourless Sweet Potato Ginger Cake

A delightful gluten-free dessert combining sweet potatoes and ginger for a moist and flavorful cake.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups mashed sweet potatoes (about 2 medium sweet potatoes) Use ripe sweet potatoes for the best flavor.
• 3/4 cup almond butter Can be replaced with any other nut or seed butter.
• 1/2 cup pure maple syrup Adjust to taste for sweetness.
• 3 large eggs Used to bind the cake.
• 1 tsp vanilla extract Enhances the flavor.
• 1 tbsp freshly grated ginger Fresh is recommended for best flavor.
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 tsp baking soda Sprinkle over the batter before folding.

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.
3. In a large bowl, combine mashed sweet potatoes, almond butter, maple syrup, eggs, and vanilla extract until smooth.
4. Add grated ginger, cinnamon, nutmeg, cloves, and salt, mixing well.
5. Sprinkle baking soda over the batter and fold it in.
6. Pour the batter into the pan and bake for 30-35 minutes or until a toothpick comes out clean.
7. Cool for 10 minutes in the pan before transferring to a wire rack.

Notes

Serve warm or at room temperature with whipped cream or powdered sugar. For storage, keep in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. To freeze, wrap tightly and store for up to 3 months.