Flourless Sweet Potato Ginger Cake Recipe
This Flourless Sweet Potato Ginger Cake is a naturally delicious, moist, and flavorful dessert that’s gluten-free and made without any flour or refined sugars. Sweet potatoes provide a tender base, enhanced with warm spices like cinnamon and nutmeg, and a zing of fresh ginger for a comforting treat. Sweetened naturally with maple syrup or honey, this cake is perfect for those seeking a wholesome yet indulgent dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main 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 teaspoon 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 Ingredients
- ¼ cup chopped pecans or walnuts
Instructions
- Prepare the Sweet Potatoes: Preheat the oven to 350°F (175°C). If your sweet potatoes aren’t roasted yet, pierce them with a fork and roast at 400°F for 45–50 minutes until they are fork-tender. Once cooled, scoop out the flesh and mash it until smooth.
- Mix the Wet Ingredients: In a large bowl, whisk together the mashed sweet potatoes, eggs, maple syrup (or honey), vanilla extract, and freshly grated ginger until all ingredients are well combined and smooth.
- Add Dry Ingredients: Stir in the ground cinnamon, nutmeg, salt, baking soda, and almond flour into the wet mixture. Mix thoroughly until you have a smooth, thick batter. At this stage, gently fold in the chopped pecans or walnuts if using.
- Bake the Cake: Grease an 8-inch round cake pan or line it with parchment paper. Pour the batter evenly into the prepared pan. Bake at 350°F (175°C) for 35–40 minutes, or until the cake center is set and a toothpick inserted comes out mostly clean.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy the cake as-is or enhance it with your favorite toppings like a dollop of whipped cream or a sprinkle of cinnamon.
Notes
- Roasting the sweet potatoes enhances their natural sweetness and gives the cake better flavor.
- For a more intense ginger flavor, use freshly grated ginger instead of ground ginger.
- You can substitute almond flour for other nut flours, but texture may vary.
- Store any leftovers covered in the refrigerator for up to 3 days or freeze for longer storage.
- This cake is naturally gluten-free and grain-free, suitable for Paleo diets but contains eggs and nuts, so not vegan.
Keywords: Flourless cake, sweet potato cake, ginger cake, gluten free dessert, healthy cake, grain-free, maple syrup sweet cake, almond flour cake, natural sweetener dessert
