Flourless Sweet Potato Ginger Cake
A moist and spiced flourless cake made with sweet potatoes and almond butter, perfect for dessert or brunch.
Ingredients
Main 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
Spices & Leavening
- 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.
To Serve (optional)
- Whipped cream or powdered sugar For serving.
Instructions
Preparation
- 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.
- Mash the cooked sweet potatoes in a bowl until smooth. Let them cool slightly.
Mixing
- In a large mixing bowl, combine the mashed sweet potatoes, almond butter, maple syrup, eggs, and vanilla extract. Stir until smooth.
- Add the grated ginger, cinnamon, nutmeg, cloves, and salt. Mix well.
- Sprinkle the baking soda over the batter and gently fold it in without overmixing.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Serve plain, with whipped cream, or dusted with powdered sugar.
Notes
Drain sweet potatoes well for best results. Use room-temperature eggs for optimal texture. Don't overmix after adding baking soda. Cake can be stored covered at room temperature for up to a day or in the refrigerator for up to 5 days.