This flourless sweet potato cake is a naturally gluten-free dessert that comes together in under an hour with simple ingredients, delivering a warm, spiced, and melt-in-your-mouth texture that’s perfect for any occasion.
Spiced sweet potato and ginger flourless cake—moist, warm, and gluten-free. A cozy, seasonal dessert perfect for fall, holidays, or gifting.
Why this version is a keeper
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
The shopping list
- 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 time
- Servings: 8–10
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Calories: Approximately 220 kcal per serving
Ways to switch it up
- 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.
Day-2 notes
- 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
How long does Spiced Sweet Potato & Ginger Flourless Cake last in the fridge?
I’ve found that you can store this cake in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. It also freezes exceptionally well; wrap slices individually and freeze for up to 2-3 months. To enjoy, simply warm individual slices in the microwave for 10–15 seconds for a freshly baked feel.
Can I substitute eggs in this recipe?
In my experience, for a plant-based option, you can substitute the eggs with flax eggs. This will create a vegan dessert, though the texture might be slightly denser than with traditional eggs. The recipe specifically mentions using flax eggs and maple syrup for a completely plant-based variation.
How long does this need to chill before serving?
The recipe instructs to cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely. For optimal firmness and flavor development, I recommend refrigerating until firm, at least 2 hours or overnight for best results before serving.
What goes well with Spiced Sweet Potato & Ginger Flourless Cake?
This Spiced Sweet Potato & Ginger Flourless Cake pairs wonderfully with a variety of delightful toppings. Consider serving it with a dollop of coconut whipped cream for a creamy contrast, some candied ginger slices for an extra zing, or a sprinkle of toasted pecans for a satisfying crunch.
Is Spiced Sweet Potato & Ginger Flourless Cake gluten-free?
Yes, this Spiced Sweet Potato & Ginger Flourless Cake is naturally gluten-free and grain-free, thanks to the use of almond and tapioca flour instead of wheat flour. If you need a nut-free option, the recipe suggests substituting sunflower seed flour for the almond flour to maintain its gluten-free status.
The wrap-up
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.
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Spiced Sweet Potato & Ginger Flourless Cake
- Total Time: PT55M
- 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: PT15M
- Cook Time: PT40M
- 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