Description
This Flourless Sweet Potato and Ginger Cake is soft, warmly spiced, and naturally gluten-free. Sweet potato adds moisture and natural sweetness while fresh ginger and cinnamon bring cozy flavor. It’s a wholesome dessert perfect for fall baking or anytime you want a simple, nourishing cake.
Ingredients
Scale
- 2 cups mashed sweet potato
- 3 eggs
- ⅓ cup maple syrup
- ¼ cup melted coconut oil or butter
- 1 ½ cups almond flour
- 2 tablespoons tapioca flour or arrowroot flour
- 2 teaspoons baking powder
- 1 tablespoon grated fresh ginger (or 1½ teaspoons ground ginger)
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¾ teaspoon salt
- 1 teaspoon vanilla extract
- Optional: lemon zest, chopped nuts, or chocolate chips
Instructions
- Preheat oven to 350°F and line a baking pan with parchment paper.
- In a large bowl, whisk together mashed sweet potato, eggs, maple syrup, melted coconut oil, vanilla, ginger, and optional lemon zest.
- In another bowl, whisk almond flour, tapioca flour, baking powder, cinnamon, nutmeg, and salt.
- Stir the dry ingredients into the wet ingredients until just combined.
- Fold in optional nuts or chocolate chips if using.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35–45 minutes until the center is set and a toothpick inserted shows moist crumbs.
- Let the cake cool completely before slicing to help it set.
Notes
For extra flavor, serve with a drizzle of maple syrup or a dollop of whipped cream or coconut cream. This cake keeps well in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg