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Flourless Sweet Potato Ginger Cake

A delightful gluten-free dessert combining sweet potatoes and ginger for a moist and flavorful cake.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.