Spiced Sweet Potato & Ginger Flourless Cake – warmly spiced, naturally gluten-free, and incredibly moist, a cozy twist on classic dessert!
Why You’ll Love This Recipe
Whether you’re avoiding gluten or just love the comforting flavor of sweet potatoes, this cake is a standout:
- Gluten-free and grain-free thanks to almond and tapioca flour
- Naturally sweetened with maple syrup or honey
- Warmly spiced with ginger, cinnamon, and nutmeg
- Wholesome and nutrient-rich, great for holiday tables or everyday indulgence
- Simple to make with no mixer required
Ingredients
- 2 cups mashed cooked sweet potato (about 2 medium)
- ½ cup maple syrup or honey
- 3 large eggs
- 2 tablespoons freshly grated ginger (or 1 teaspoon ground ginger)
- 1 teaspoon vanilla extract
- 1½ cups almond flour
- ¼ cup tapioca flour (or cornstarch)
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
Optional Toppings:
- Coconut whipped cream
- Candied ginger slices
- Toasted pecans
Directions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together the mashed sweet potato, maple syrup or honey, eggs, grated ginger, and vanilla extract until smooth.
- In a separate bowl, combine the almond flour, tapioca flour, cinnamon, nutmeg, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Top with coconut whipped cream, candied ginger slices, or toasted pecans if desired.
Servings And Timing
- Servings: 8–10
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Calories: Approximately 220 kcal per serving
Variations
- Vegan Option: Use flax eggs and maple syrup for a completely plant-based dessert.
- Extra Spice: Add cloves or allspice for a bolder spice profile.
- Chocolate Drizzle: Top with dark chocolate ganache for added indulgence.
- Mini Cakes: Bake in muffin tins for individual servings.
- Nut-Free: Substitute sunflower seed flour for almond flour if needed.
Storage/Reheating
- Refrigerate: Store covered in the fridge for up to 5 days.
- Room Temperature: Keeps well for up to 2 days when covered.
- Freezer-Friendly: Wrap slices individually and freeze for up to 2 months.
- Reheat: Warm individual slices in the microwave for 10–15 seconds for a freshly baked feel.
FAQs
Can I Use Canned Sweet Potato Puree?
Yes, just ensure it’s pure sweet potato with no added sugar or spices.
Is This Cake Very Sweet?
It’s mildly sweet. You can adjust the sweetness by using more or less syrup or honey.
Can I Make This Without Ginger?
Yes, though it will lose some of its signature zing. You can also substitute with cinnamon or cardamom.
What’s The Texture Like?
It’s moist and dense, similar to a cross between a cake and a pudding.
Can I Use Coconut Flour Instead Of Almond Flour?
No, coconut flour is much more absorbent and would require a different ratio of liquids.
Is This Cake Suitable For Breakfast?
Absolutely! It’s wholesome enough to enjoy with a cup of tea or coffee in the morning.
Can I Add Mix-Ins Like Nuts Or Raisins?
Yes, chopped walnuts or raisins make great additions. Fold them in before baking.
Can I Bake This In A Loaf Pan?
Yes, but adjust the baking time and keep an eye on the center—it may take longer to bake through.
Is This Recipe Paleo?
Yes, when made with honey and natural toppings, it fits paleo guidelines.
Can I Skip The Tapioca Flour?
You can substitute with cornstarch or arrowroot, but some kind of starch is important for structure.
Conclusion
This Spiced Sweet Potato & Ginger Flourless Cake is a naturally gluten-free delight, perfect for cozy evenings, fall gatherings, or anyone craving a gently sweet, nourishing treat. With its rich spices, tender crumb, and flexibility in ingredients, this cake is sure to become a seasonal favorite in your kitchen.
Delight in More Cozy, Spice-Infused Recipes
- Complement your sweet potato cake with the nutty richness of Brownie Pecan Pie.
- Pair your cake with a warm drink and a slice of Moist Buttermilk Banana Bread.
- Add a creamy counterpoint with Blueberry Cream Cheese Crumb Bars.
- Stick with the spice theme and try Zesty Lemon Crumble Bars for a citrusy contrast.
Spiced Sweet Potato & Ginger Flourless Cake
- Total Time: 55 minutes
- Yield: 8–10 servings 1x
- Diet: Gluten Free
Description
This cozy, flourless cake combines velvety sweet potatoes and fresh ginger for a naturally gluten-free dessert that’s rich, warmly spiced, and perfect for fall or anytime you’re craving comfort in a slice.
Ingredients
- 2 cups mashed cooked sweet potato (about 2 medium)
- ½ cup maple syrup or honey
- 3 large eggs
- 2 tablespoons freshly grated ginger (or 1 teaspoon ground ginger)
- 1 teaspoon vanilla extract
- 1½ cups almond flour
- ¼ cup tapioca flour (or cornstarch)
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
Optional Toppings:
- Coconut whipped cream
- Candied ginger slices
- Toasted pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together the mashed sweet potato, maple syrup or honey, eggs, grated ginger, and vanilla extract until smooth.
- In a separate bowl, combine the almond flour, tapioca flour, cinnamon, nutmeg, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Top with coconut whipped cream, candied ginger slices, or toasted pecans if desired.
Notes
- Ensure sweet potatoes are fully cooled before mixing to prevent scrambling the eggs.
- For a vegan version, use flax eggs and maple syrup.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 10g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg