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Flourless Sweet Potato Ginger Cake Recipe

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3.8 from 2 reviews

This Flourless Sweet Potato Ginger Cake is a moist and easy-to-make dessert that’s naturally gluten-free and sweetened with maple syrup. Featuring warm spices like ginger, cinnamon, and nutmeg, this cake combines the rich earthiness of sweet potatoes with a soft, tender crumb. Perfect for a cozy treat or an impressive yet simple dessert option, it’s great served plain or topped with Greek yogurt or whipped cream.

Ingredients

Wet Ingredients

  • 1 ½ cups cooked, mashed sweet potato (about 2 medium sweet potatoes)
  • 3 large eggs
  • ½ cup pure maple syrup
  • ⅓ cup vegetable oil or mild olive oil
  • 1 teaspoon vanilla extract

Dry Ingredients & Spices

  • 1 tablespoon freshly grated ginger or finely minced fresh ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line an 8-inch square baking pan with parchment paper to prevent sticking.
  2. Combine Wet Ingredients: In a large mixing bowl, whisk together the cooked and mashed sweet potato, eggs, maple syrup, oil, and vanilla extract until the mixture is completely smooth and well combined.
  3. Add Spices and Baking Soda: Stir in the grated fresh ginger, ground cinnamon, ground nutmeg, baking soda, and salt. Mix thoroughly until the batter is even with no streaks.
  4. Pour Batter into Pan: Transfer the batter into the prepared baking pan, using a spatula to smooth the top evenly.
  5. Bake the Cake: Bake in the preheated oven for 25 to 30 minutes. Begin checking at the 25-minute mark by inserting a toothpick into the center; it should come out clean or with just a few soft crumbs attached.
  6. Cool in the Pan: Allow the cake to cool in the pan for 10 minutes. Then, run a knife around the edges to loosen it and gently remove the cake from the pan.
  7. Cool Completely: Place the cake on a wire rack to cool completely before slicing to prevent it from crumbling.
  8. Serve: Enjoy the cake plain, or add a dollop of Greek yogurt or whipped cream for extra richness and tang.

Notes

  • This cake is naturally gluten-free due to the absence of flour, making it suitable for gluten-sensitive diets.
  • Use freshly grated ginger for the best flavor; ground ginger can be substituted but will alter the taste slightly.
  • If you prefer a less sweet cake, reduce the maple syrup to ⅓ cup.
  • The cake is best consumed within 2-3 days, stored covered at room temperature or refrigerated.
  • You can add chopped nuts like walnuts or pecans for added texture if desired.

Find it online: https://bitezly.com/flourless-sweet-potato-ginger-cake-recipe-2/