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- 2 medium sweet potatoes - 1/2 cup natural almond butter - 1/2 cup honey or maple syrup - 3 large eggs - 1 tablespoon fresh ginger - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon salt - 1/4 cup chopped walnuts or pecans (optional) You can swap almond butter for any nut butter you like. Peanut butter works great too. For sweeteners, maple syrup or agave nectar can replace honey. If you want to skip eggs, use flaxseed meal mixed with water. This mix works well as a binding agent. Use 1 tablespoon of flaxseed meal and 2.5 tablespoons of water for each egg. You can also use applesauce or silken tofu as other egg replacements. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan. You can use cooking spray or line it with parchment paper. 2. Roast and mash your sweet potatoes. You will need two medium sweet potatoes, about one pound. Bake them until they are soft. Once cool, peel them and mash in a bowl. 3. Combine your wet ingredients in a large bowl. Add the mashed sweet potatoes, almond butter, honey or maple syrup, eggs, grated ginger, and vanilla extract. Mix well until smooth. 4. Mix your dry ingredients in a separate bowl. Whisk together baking soda, cinnamon, nutmeg, and salt. This helps to evenly distribute the baking soda and spices. 5. Pour the batter into the prepared cake pan. Spread it evenly with a spatula. 6. Bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready. Let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. To make the best Flourless Sweet Potato Ginger Cake, use roasted sweet potatoes. Their natural sweetness adds moisture. Be sure to mash them well. This creates a smooth texture in your batter. Room temperature eggs are also key. They mix better and help the cake rise. One big mistake is overmixing the batter. Mix just until combined. This keeps the cake light and fluffy. Another mistake is not measuring ingredients accurately. Use a kitchen scale or measuring cups. This ensures you get the right taste and texture. For a lovely look, dust the cooled cake with powdered sugar. You can also add a dollop of whipped coconut cream. This adds a rich touch. Garnish with thin slices of fresh ginger or a sprinkle of cinnamon. These details make your cake stand out at any gathering. Pro Tips Choose Sweet Potatoes Wisely: Select sweet potatoes that are firm and smooth to ensure the best flavor and texture in your cake. Adjust Sweetness to Taste: Depending on your preference, you can use more or less honey or maple syrup for a sweeter or less sweet cake. Don't Overmix: Mix the batter just until combined to keep the cake light and fluffy; overmixing can lead to a denser texture. Experiment with Spices: Feel free to add other spices like cardamom or cloves for a unique flavor profile that complements the ginger. {{image_2}} You can spice up your cake with new flavors. Adding cardamom or cloves brings warmth and depth. These spices pair well with the sweet potatoes. You can also add chocolate or cocoa powder for a rich twist. Chocolate adds a dessert-like quality that many love. If you want to make this cake vegan, you can swap the eggs. Use flaxseed meal mixed with water instead. This keeps the texture smooth and moist. You can also find gluten-free alternatives for the nut butter. Just check labels to ensure no gluten sneaks in. Adding fruits like grated apples or pears gives the cake a juicy bite. This makes each piece moist and tasty. You can also change up the nuts. Try using pecans or hazelnuts for different flavors. Each nut adds its own unique crunch and taste. To keep your cake fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. This helps prevent it from drying out. Store it in the fridge for best results. The cake will last up to five days in the fridge. If you want to save some cake for later, freezing is a great option. First, let the cake cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap, and place them in a freezer-safe bag. Make sure to remove as much air as possible. The cake can stay in the freezer for up to three months. To defrost, take the slices out and place them in the fridge overnight. You can also leave them at room temperature for a few hours. This will help the cake keep its taste and texture. When you want to enjoy a slice of cake, reheating is easy. The best method is to use a microwave. Heat a slice on medium power for about 15-20 seconds. Check if it is warm enough, and add more time if needed. If you prefer a crispy edge, use an oven. Preheat the oven to 350°F (175°C). Place the cake on a baking sheet and heat for about 10 minutes. This method keeps the cake soft while giving it a nice texture. Enjoy your delicious cake just like fresh! A flourless cake is a cake made without any flour. Instead of flour, it uses ingredients like sweet potatoes, nut butter, or eggs to provide structure. This type of cake is often moist and rich. It is perfect for those who want to avoid gluten or need a different texture. Flourless cakes can be just as tasty as traditional ones. Yes, you can swap sweet potatoes for other veggies. Carrots or pumpkin can work well too. Both will give a sweet flavor and moist texture. Just make sure to cook and mash them first. This will keep the cake soft and delicious. To lower the sugar, use less honey or maple syrup. You can replace some sweetener with mashed bananas. They add natural sweetness without extra sugar. Another option is to use a sugar substitute like stevia. Just be sure to adjust based on the product's sweetness level. Many toppings go well with this cake. A dusting of powdered sugar adds sweetness. Whipped coconut cream gives a rich touch. Fresh ginger slices or cinnamon make lovely garnishes too. You might also try a drizzle of chocolate sauce for a fun twist. Yes, you can make the cake nut-free. Simply replace almond butter with sun butter or soy nut butter. These options provide similar creaminess without nuts. Check for nut allergies if you serve it to others. This way, everyone can enjoy the cake! This blog post covered how to make a flourless sweet potato ginger cake. I shared the ingredient list and great substitutes. You learned step-by-step instructions for baking, along with tips to get it just right. Plus, I offered ideas for variations, storing leftovers, and answering common questions. Baking this cake can be a fun adventure. It’s healthy and delicious, making it perfect for any occasion. Try it, and enjoy the unique flavors!

Flourless Sweet Potato Ginger Cake

A moist and flavorful cake made with roasted sweet potatoes and ginger, perfect for a healthy dessert option.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 180 kcal

Ingredients
  

  • 2 medium sweet potatoes, roasted and mashed
  • 1/2 cup natural almond butter
  • 1/2 cup honey or maple syrup
  • 3 large eggs
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup chopped walnuts or pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with cooking spray or line it with parchment paper.
  • In a large mixing bowl, combine the roasted and mashed sweet potatoes with almond butter, honey (or maple syrup), eggs, grated ginger, and vanilla extract. Mix well until the mixture is smooth and homogenous.
  • In another bowl, whisk together the baking soda, cinnamon, nutmeg, and salt.
  • Gradually add the dry ingredients to the sweet potato mixture, stirring until well combined. If desired, fold in the chopped walnuts or pecans for a delightful crunch.
  • Pour the batter into the prepared cake pan, spreading it evenly.
  • Bake in the preheated oven for 30-35 minutes, or until the cake is firm to the touch and a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Once cooled, you can dust the top with a little powdered sugar or serve with a dollop of whipped coconut cream for an extra treat. Garnish with thin slices of fresh ginger or a sprinkle of cinnamon for a festive touch.
Keyword flourless, ginger cake, healthy dessert, sweet potato