This Flourless Sweet Potato Ginger Cake


Tips for Success

  • Fresh Ginger vs. Ground Ginger : Freshly grated ginger adds a vibrant, zesty note to the cake, while ground ginger will give it a more mellow warmth. Use whichever you prefer!
  • Sweet Potato Prep Shortcut : If short on time, microwave the sweet potatoes instead of roasting them. Pierce them with a fork, place them on a microwave-safe plate, and cook for 6-8 minutes, flipping halfway through.
  • Gluten-Free & Vegan Options : To make this recipe vegan, substitute the eggs with flax eggs (1 tbsp ground flaxseed + 2½ tbsp water per egg) and use dairy-free milk.

Nutritional Information (Approximate per Serving)

(Based on 8 servings)

  • Calories: 280
  • Total Fat: 12g
  • Saturated Fat: 7g
  • Cholesterol: 90mg
  • Sodium: 150mg
  • Carbohydrates: 40g
  • Fiber: 3g
  • Sugar: 25g
  • Protein: 4g

Variations

  • Spiced Whipped Cream : Top the cake with a dollop of whipped cream infused with cinnamon or nutmeg for enhanced flavor.
  • Maple Glaze : Drizzle a simple maple glaze made with powdered sugar, maple syrup, and a splash of milk over the cooled cake.
  • Pumpkin Substitution : Swap half of the sweet potato puree with pumpkin puree for a seasonal twist. Adjust spices accordingly.

Indulge in the comforting goodness of this Flourless Sweet Potato Ginger Cake—it’s naturally sweet, warmly spiced, and guaranteed to bring joy to every bite! 🍠🍂


 

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