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
Scale
- 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