This Flourless Sweet Potato Ginger Cake


Warm, Comforting, and Bursting with Natural Sweetness!

This Flourless Sweet Potato Ginger Cake is a gluten-free delight that perfectly captures the essence of cozy fall flavors. The natural sweetness of roasted sweet potatoes pairs beautifully with the warm, zesty kick of fresh ginger, creating a cake that’s both indulgent and wholesome. It's moist, fragrant, and utterly irresistible—perfect for any occasion or as an everyday treat!

Ingredients

For the Cake

  • 2 medium sweet potatoes (about 1 lb), peeled and roasted until soft
  • ¾ cup granulated sugar (or coconut sugar for a deeper flavor)
  • ½ cup unsalted butter, melted
  • 3 large eggs
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¼ cup almond milk (or any plant-based milk)

For the Topping (Optional)

  • ¼ cup chopped pecans or walnuts
  • A sprinkle of turbinado sugar (optional)

Instructions

Step 1: Prepare the Sweet Potatoes

  1. Preheat your oven to 375°F (190°C). Roast the sweet potatoes on a baking sheet for about 45 minutes, or until they are tender when pierced with a fork. Let them cool slightly, then peel off the skin and mash the flesh in a bowl. You should have about 1½ cups of mashed sweet potato.

Step 2: Mix the Batter

  1. In a large mixing bowl, whisk together the melted butter and sugar until smooth and creamy.
  2. Add the eggs one at a time, stirring well after each addition. Mix in the vanilla extract and grated ginger.
  3. Stir in the mashed sweet potato until fully combined. The mixture will be thick but smooth.
  4. In a separate small bowl, combine the cinnamon, nutmeg, cloves, and salt. Sprinkle this spice mix over the batter and fold it in gently.
  5. Gradually stir in the almond milk until the batter reaches a pourable consistency.

Step 3: Assemble and Bake

  1. Grease an 8x8-inch baking dish or a 9-inch round cake pan with cooking spray or butter. Optionally, line the bottom with parchment paper for easy removal.
  2. Pour the batter into the prepared pan and spread it evenly. If using, sprinkle the chopped nuts and turbinado sugar on top for added texture and crunch.
  3. Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 4: Cool and Serve

  1. Remove the cake from the oven and let it cool in the pan for 10-15 minutes before slicing. Serve warm or at room temperature.
  2. For extra decadence, pair slices with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.


 

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