Description
A moist, tender, and warmly spiced flourless sweet potato ginger cake that’s naturally gluten-free, rich in nutrients, and perfect for cozy gatherings. Sweet potatoes and ginger create an irresistible flavor combination in this wholesome dessert!
Ingredients
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2 cups mashed sweet potatoes (about 2 medium)
3 large eggs (room temperature)
½ cup coconut sugar (or brown sugar)
¼ cup maple syrup (or honey)
⅓ cup melted coconut oil (or butter)
1 tsp vanilla extract
1 ½ tsp ground ginger
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
Optional Add-ins & Toppings:
1 tbsp freshly grated ginger (extra spice)
½ cup chopped pecans or walnuts (for crunch)
Candied ginger pieces (for garnish)
Whipped coconut cream or caramel/maple glaze
Instructions
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Roast the Sweet Potatoes:
Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork, roast for 45–60 minutes until soft. Let cool, scoop out flesh, and mash until smooth.
Prepare the Batter:
In a large bowl, whisk together eggs, coconut sugar, maple syrup, melted coconut oil, and vanilla extract. Stir in mashed sweet potatoes until combined.
Add Dry Ingredients:
Sift in ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Gently fold until just combined. Stir in optional add-ins if using.
Bake the Cake:
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan. Pour in the batter, smooth the top, and bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve:
Let cool for 15 minutes in the pan, then transfer to a wire rack. Serve as is or top with whipped cream or glaze.
Notes
Roasting Sweet Potatoes: Enhances sweetness and prevents excess moisture.
Spice Adjustment: Add more ginger for a spicier kick or a touch of cardamom for variation.
Storage: Keeps for 2 days at room temp, 5 days in the fridge, or 3 months frozen.
Vegan Option: Use flax eggs and maple syrup instead of honey.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (⅛ cake)
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: sweet potato cake, gluten-free cake, healthy dessert, ginger cake, flourless baking, fall baking, cozy cakes, holiday dessert, spiced cake, sweet potato recipes