Dessert

Flourless Sweet Potato Ginger Cake Recipe

ByRita Bennet October 16, 2025October 16, 2025

Introduction

This Flourless Sweet Potato Ginger Cake is a naturally delicious treat that’s both moist and flavorful. Made without any flour, it relies on almond flour and sweet potatoes for a dense, satisfying texture. The warm spices and fresh ginger bring a lovely zing that’s perfect for cozy gatherings.

A close-up of a single slice of moist, soft-textured brown cake with a smooth, slightly shiny top layer, sitting on a white plate with a subtle textured pattern. The slice shows a crumbly inside with tiny air pockets, and the edges are clean and sharp. In the background, a whole round cake of the same color rests on another white plate, slightly out of focus. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups mashed sweet potato (from about 2 medium roasted sweet potatoes)
3 large eggs

½ cup pure maple syrup or honey
1 teaspoon vanilla extract

2 tablespoons freshly grated ginger (or 1 tsp ground ginger)
1 ½ teaspoons ground cinnamon

¼ teaspoon nutmeg
¼ teaspoon salt
1 teaspoon baking soda

1 ½ cups almond flour (finely ground)
Optional: ¼ cup chopped pecans or walnuts

Instructions

Step 1: Prepare the sweet potatoes by roasting them if needed. Preheat the oven to 350°F (175°C). Pierce sweet potatoes and roast at 400°F for 45–50 minutes until fork-tender. Let cool, then scoop out and mash until smooth.

Step 2: In a large bowl, whisk together the mashed sweet potatoes, eggs, maple syrup, vanilla extract, and grated ginger until thoroughly combined.
Step 3: Add the cinnamon, nutmeg, salt, baking soda, and almond flour to the wet mixture. Stir gently until a smooth, thick batter forms. Fold in the chopped nuts if using.
Step 4: Grease an 8-inch round cake pan or line it with parchment paper. Pour the batter into the pan and spread evenly.

Step 5: Bake for 35–40 minutes or until the center is set and a toothpick inserted comes out mostly clean.
Step 6: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve plain or with your favorite toppings.

Tips & Variations

For a milder ginger flavor, use ground ginger instead of freshly grated.

Add a pinch of ground cloves or allspice for additional warmth.
Swap almond flour for another finely ground nut flour if preferred, but keep the quantity the same.
Top the cake with a dollop of Greek yogurt or a drizzle of maple glaze for extra moisture and sweetness.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days or freeze it wrapped tightly for up to 3 months. Reheat slices gently in the microwave or enjoy cold.

How to Serve

A close-up image of a single slice of gingerbread cake placed on a white plate, showing a thick, moist, and dense texture with a deep brown color. The slice has one layer with a slightly crumbly edge and a smooth top that catches the light softly, highlighting its rich, spiced surface. The background includes blurred kitchen items with a white marbled texture beneath the plate. The lighting suggests natural light coming from a nearby window, enhancing the warm tones of the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Is this cake gluten-free?

Yes, this cake is naturally gluten-free as it uses almond flour instead of wheat flour and contains no gluten ingredients.

Can I make this cake vegan?

This recipe relies on eggs for structure, so to make it vegan you would need to substitute the eggs with flax eggs or another egg replacer and test for texture, which may alter the final result.