Name: Flourless Sweet Potato Ginger Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 cups mashed sweet potatoes (about 2 medium sweet potatoes) (Use cooked and well-drained orange-fleshed sweet potatoes.); 3/4 cup almond butter (Can substitute with smooth peanut butter or sunflower seed butter.); 1/2 cup pure maple syrup (Honey can be used as a substitute.); 3 large eggs (Can substitute with flax eggs for an egg-free option.); 1 tsp vanilla extract; 1 tbsp freshly grated ginger (Substitution with ground ginger possible, adjust to taste.); 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp salt; 1 tsp baking soda (Essential for leavening, do not skip.); Whipped cream or powdered sugar (For serving.)

This flourless sweet potato ginger cake is warmly spiced, moist, and naturally dense — a great cross between a soft sweet potato mash and a lightly set cake. The almond butter keeps the crumb rich but gluten-free, while fresh grated ginger and a blend of warming spices give a lively, cozy bite. It slices cleanly and holds together without flour, so it’s perfect for a simple dessert, an afternoon snack, or a brunch treat with a dollop of whipped cream. If you like pairing sweet potato baking with savory meals, try my chicken and sweet potato bowls for a complete weeknight menu.

Why You’ll Love This Flourless Sweet Potato Ginger Cake

Naturally gluten-free because it uses mashed sweet potato and almond butter in place of flour.
Moist, dense texture that holds together and slices well — no crumb explosion.
Bright, fresh ginger cut by warm cinnamon, nutmeg, and cloves for a balanced spice profile.
Simple ingredients and one-bowl mixing make it hands-off and quick to pull together.
Lower sugar than many cakes thanks to maple syrup and the natural sweetness of sweet potato.
Versatile: serve plain, with whipped cream, or dusted with powdered sugar for different occasions.
Makes a good make-ahead dessert; flavors meld and improve after a few hours.
Easy to adapt with optional mix-ins or swaps (see Variations).

What Is Flourless Sweet Potato Ginger Cake?

This is a single-layer cake made without wheat flour. The structure comes from mashed sweet potatoes, eggs, and almond butter rather than flour, creating a dense, moist crumb similar to a baked custard-cake hybrid. The cake tastes lightly sweet with a pronounced sweet potato backbone, bright ginger heat up front, and warm spices that linger. It’s made in one bowl and baked in a 9-inch round pan until set.

The overall vibe is cozy and homey — a perfect comfort-food dessert for fall and winter, but gentle enough for brunch or a weekend bake. It’s an easy recipe for busy evenings because the prep is straightforward: cook the sweet potatoes, mash, mix, and bake.

Ingredients for Flourless Sweet Potato Ginger Cake

Main 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

Spices & Leavening

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

To Serve (optional)

Whipped cream or powdered sugar

Ingredient Notes (Substitutions, Healthy Swaps)

Almond butter: You can use smooth peanut butter or sunflower seed butter to make this nut-free (optional). Texture and flavor will change slightly.
Maple syrup: Honey is a direct substitute if you don’t have maple syrup, but it will change the flavor. For a lower-sugar option, try a sugar-free syrup, but texture may differ.
Sweet potatoes: Use cooked and well-drained orange-fleshed sweet potatoes. Avoid yams labeled as “yams” that are actually different varieties. Baking, boiling, or steaming both work — just make sure they are soft and drained.
Fresh ginger: Grated fresh ginger is best for bright heat. If you must, substitute 1 to 1.5 teaspoons ground ginger, but reduce slightly to taste.
Eggs: If you need an egg-free option, try using flax eggs (3 Tbsp ground flax + 9 Tbsp water, chilled) — results will be denser and less set but still workable.
Baking soda: This is the only leavening in the recipe. Don’t skip it; it gives lift and helps texture.

Step-by-Step Instructions

Step 1 – Prepare and cook the sweet potatoes
Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan. If your sweet potatoes are not cooked, peel and boil or steam them until very tender. Drain well so they are not watery.
Visual cue: The sweet potatoes should mash into a smooth, lump-free mash with little excess liquid.

Step 2 – Mash and cool
Mash the cooked sweet potatoes in a bowl until smooth with a fork or potato masher. Let them cool slightly so they don’t cook the eggs in the next step.

Step 3 – Mix wet ingredients
In a large mixing bowl, combine the mashed sweet potatoes, almond butter, maple syrup, eggs, and vanilla extract. Stir until the mixture is smooth and even in color.

Step 4 – Add spices and salt
Add the freshly grated ginger, ground cinnamon, ground nutmeg, ground cloves, and salt to the batter. Mix well so the spices distribute evenly.

Step 5 – Add baking soda
Sprinkle the baking soda over the batter and gently fold it in. Avoid overmixing; just incorporate until even. This keeps the batter light but not overworked.

Step 6 – Bake
Pour the batter into the prepared 9-inch cake pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Pro cue: The cake will be set at the edges and slightly springy in the center when done.

Step 7 – Cool and serve
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve plain, or with whipped cream or a dusting of powdered sugar.

Pro Tips for Success

Drain sweet potatoes well: Excess moisture makes the batter too loose. Let cooked potatoes sit in a colander or on paper towels if needed.
Use room-temperature eggs: They mix into the batter more evenly and give better texture.
Don’t overmix after adding baking soda: Overworking can deflate the small lift you get from the soda.
Measure almond butter by volume, not loosely packed — scoop level for accurate texture.
Test doneness with a toothpick near the center; a few moist crumbs are okay but not wet batter.
Cool fully before slicing for cleaner slices — the cake firms up as it cools.
If your almond butter is particularly thick, warm it slightly to make mixing easier.

Flavor Variations

Optional: Add 1/4 cup raisins or chopped dried dates folded into the batter for chewy pockets of sweetness.
Optional: Stir in 1/4 cup chopped walnuts or pecans for crunch — keep them chopped small so the cake holds together.
Optional: Replace half the maple syrup with brown sugar for a deeper caramel note.
Optional: Add 1 tsp orange zest with the spices for a citrus-spice lift.
Optional: Fold in 2 tablespoons cocoa powder for a chocolatey twist; the cake will be denser and more cocoa-forward.
Optional: Top with a simple cream cheese glaze (softened cream cheese + powdered sugar + a splash of vanilla) for a tangy finish.

Serving Suggestions

Serve warm with a spoonful of lightly sweetened whipped cream or plain Greek yogurt for contrast.
Dust with powdered sugar and add a few candied ginger slices for a pretty presentation.
Pair with hot tea or coffee for a cozy morning or afternoon treat.
Serve as part of a brunch spread alongside fruit, yogurt, and nuts.
Slice thin for dessert trays at gatherings — the dense texture makes small slices satisfying.
Offer a savory counterpoint with roasted squash or a simple green salad if serving as part of a dinner.

Make-Ahead, Storage & Reheating

Make-ahead: You can bake the cake the day before and store it covered at room temperature for up to 24 hours, or refrigerate for longer. Flavors improve after resting.
Storage (fridge): Store tightly wrapped or in an airtight container for up to 5 days. Moisture will concentrate, so keep well covered.
Reheating: Warm individual slices in a microwave for 12–20 seconds or in a 300°F oven for 6–8 minutes. Cover loosely with foil to prevent drying.
Texture changes: Refrigeration firms the cake and intensifies spice flavors. If it becomes too firm, a short warm-up brings back softness.

Storage and Freezing Instructions

To freeze: Wrap the cooled cake tightly in plastic wrap and then in foil, or cut into individually wrapped slices and freeze in a freezer bag. Freeze up to 3 months.
Thawing: Thaw overnight in the refrigerator, then bring to room temperature or gently warm before serving.
If you plan to freeze, freeze single slices for convenient reheating. Freezing may slightly change texture (a touch denser), but flavor holds well.
If you prefer not to freeze: keep in the fridge up to 5 days and use within that time.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
~260 kcal | ~7 g | ~23 g | ~12 g | ~4 g | ~180 mg

Estimates vary by brands and portions.

FAQ About Flourless Sweet Potato Ginger Cake

Q: Why is my cake too wet in the center?
A: The sweet potatoes may have extra moisture. Drain them well and mash until smooth, or bake a few extra minutes until a toothpick comes out with just a few moist crumbs.

Q: Why did my cake crack or become very dense?
A: Overmixing after adding baking soda or baking at too high a temperature can cause density and cracks. Mix gently and bake at 350°F.

Q: Can I use canned sweet potato?
A: Yes, but drain it well and measure after draining. Canned sweet potato can be wetter, so press out excess liquid.

Q: What if I don’t have fresh ginger?
A: You can use 1–1.5 teaspoons ground ginger, but start with less and taste if possible, since ground ginger is more concentrated and different in flavor.

Q: How can I make this nut-free?
A: Substitute sunflower seed butter for almond butter. The texture will be similar, and it keeps the cake flourless.

Q: How many servings does this make?
A: The recipe suits 8 reasonable slices. You can cut smaller or larger portions depending on appetite.

Notes

Use a 9-inch round pan for even baking; a deeper or larger pan changes bake time.
When grating ginger, peel first with a spoon for minimal waste and easy zesting.
If you like a smoother texture, press mashed sweet potato through a fine sieve or use a stick blender briefly.
For a prettier top, smooth batter with an offset spatula before baking and tap the pan gently to remove air pockets.
If almond butter separates, stir well before measuring to ensure even texture.

Troubleshooting

Bland flavor: Increase the grated ginger slightly or add a pinch more cinnamon to boost spice.
Overcooked or dry edges: Check oven temperature with an oven thermometer; bake just until a toothpick shows few crumbs. Remove immediately.
Cake falls in the center after cooling: Underbaking is most likely. Bake until set and toothpick mostly clean. Allow to cool in pan briefly before removing.
Batter too runny: Make sure sweet potatoes are well-drained and measure almond butter accurately. Chill batter for 10 minutes before baking if very loose.
Cake sticks to pan: Grease pan well and line the bottom with parchment for easy release.
Uneven baking: Use the center rack in the oven and avoid dark pans that cook faster.

Final Thoughts

This flourless sweet potato ginger cake is a simple, reliable way to enjoy warming spices and natural sweetness without flour. It’s easy to make, slices well, and adapts to small changes like nut-free or extra mix-ins, making it a useful recipe for weeknights, brunch, or holiday tables. For another gluten-free, warmly spiced cake idea, see this Gluten-Free Gingerbread Cake (Moist & Floofy!) – The Bojon Gourmet.