Flourless Sweet Potato Ginger Cake is a delightful dessert that combines the natural sweetness of sweet potatoes with the warm, spicy notes of ginger. This cake is not only delicious but also gluten-free, making it suitable for various dietary needs. Whether you’re looking for a healthy treat or simply a comforting dessert, this recipe is sure to please.
Why Make This Recipe
This cake is a perfect choice for those who want to enjoy a sweet treat without the added flour. The sweet potatoes provide moisture and sweetness, while the spices add a wonderful flavor that can brighten up any day. Plus, it’s easy to make and requires only a few ingredients. It’s a great option for birthdays, celebrations, or even just a cozy night at home.
How to Make Flourless Sweet Potato Ginger Cake
Ingredients:
- 1 cup Cooked, mashed sweet potato
- 3 large Eggs
- 1/3 cup Maple syrup or honey
- 2 tablespoons Coconut oil or melted butter
- 1 teaspoon Vanilla extract
- 1 teaspoon Grated fresh ginger or ground ginger (1/2 teaspoon if using ground ginger)
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Baking soda
- 1 pinch Salt
Directions:
- Preheat your oven to 350°F (175°C). Grease an 8-inch round or loaf pan with a little coconut oil, butter, or nonstick spray.
- In a large mixing bowl, whisk together the mashed sweet potato, eggs, maple syrup (or honey), coconut oil (or melted butter), and vanilla extract until smooth.
- Stir in the grated fresh ginger (or ground ginger), ground cinnamon, nutmeg, baking soda, and a pinch of salt. Mix until the batter is even.
- Pour the batter into your prepared pan, spreading the top evenly with a spatula.
- Bake in the preheated oven for 25 to 30 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the cake cool in the pan for about 10 minutes. Run a knife around the edges and carefully remove it. Allow it to cool completely on a wire rack.
- Slice and serve as-is, or top each piece with a dollop of Greek yogurt or whipped cream.
How to Serve Flourless Sweet Potato Ginger Cake
You can enjoy this cake plain, or you can add a dollop of Greek yogurt or whipped cream for a special touch. It pairs well with a cup of tea or coffee for a cozy dessert.
How to Store Flourless Sweet Potato Ginger Cake
Store any leftover cake in an airtight container in the refrigerator. It should stay fresh for about 3 to 4 days. You can also freeze it for up to a month. Just make sure to wrap it well before freezing to keep it fresh.
Tips to Make Flourless Sweet Potato Ginger Cake
- Make sure your sweet potatoes are well-cooked and smooth for the best texture.
- If you don’t have fresh ginger, ground ginger works just fine, but remember to use less.
- Always check the cake a few minutes before the suggested baking time; ovens can differ.
Variation
You can add chopped nuts or chocolate chips to the batter for extra texture and flavor. Dried fruits like raisins or cranberries also make a great addition!
FAQs
Q1: Can I use other sweeteners instead of maple syrup or honey?
A: Yes! You can use agave nectar or coconut sugar as alternatives.
Q2: Is this cake dairy-free?
A: Yes, if you use coconut oil instead of butter, this cake can be dairy-free.
Q3: Can I make this cake in advance?
A: Absolutely! It tastes even better the next day. Just store it in the fridge until you’re ready to serve.
Flourless Sweet Potato Ginger Cake
Ingredients
Main Ingredients
- 1 cup Cooked, mashed sweet potato Ensure sweet potatoes are well-cooked and smooth.
- 3 large Eggs
- ⅓ cup Maple syrup or honey Alternative sweeteners include agave nectar or coconut sugar.
- 2 tablespoons Coconut oil or melted butter Use coconut oil for a dairy-free option.
- 1 teaspoon Vanilla extract
- 1 teaspoon Grated fresh ginger or ground ginger Use 1/2 teaspoon if using ground ginger.
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Baking soda
- 1 pinch Salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8-inch round or loaf pan with coconut oil, butter, or nonstick spray.
- In a large mixing bowl, whisk together the mashed sweet potato, eggs, maple syrup (or honey), coconut oil (or melted butter), and vanilla extract until smooth.
- Stir in the grated fresh ginger (or ground ginger), ground cinnamon, nutmeg, baking soda, and a pinch of salt. Mix until the batter is even.
- Pour the batter into your prepared pan, spreading the top evenly with a spatula.
Baking
- Bake in the preheated oven for 25 to 30 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the cake cool in the pan for about 10 minutes. Run a knife around the edges and carefully remove it. Allow it to cool completely on a wire rack.
- Slice and serve as-is, or top each piece with a dollop of Greek yogurt or whipped cream.
