Flourless Sweet Potato Ginger Cake topped with fresh ginger and spices

Flourless Sweet Potato Ginger Cake Quick Easy Comfort

9 janvier 2026 par Chef Hanna Zest

Introduction

This flourless sweet potato ginger cake is fast, forgiving, and perfect for busy afternoons when you want warm spice without fuss. It uses pantry-friendly ingredients and skips any flour so mixing is one-bowl simple. If you like ginger-forward sweets, this shift from traditional cakes delivers the same cozy feel with less effort. Try it after a weeknight dinner or bring it to a friend’s gathering for an impressive yet speedy dessert. For another ginger-forward idea, see gingersnap pumpkin icebox cake for a chilled twist.

Why This Recipe Works

This recipe leans on mashed sweet potatoes for structure and moisture, which replaces flour while keeping the crumb soft. Almond butter adds healthy fats and a tender, nutty backbone so the cake never feels dry. Pure maple syrup keeps things simple as both a sweetener and flavor enhancer, melting into the batter with minimal effort. Baking soda gives a gentle lift without needing eggs plus extra leaveners. Freshly grated ginger brings bright heat that pairs perfectly with the warming spices. Use room-temperature ingredients and a single bowl to save time and minimize cleanup. For another quick dessert option that balances spice and ease, check this gingersnap pumpkin icebox cake.

Flavor and Texture

Expect a moist, dense cake with a tender, almost fudge-like crumb thanks to the sweet potato and almond butter. The ginger gives a zing up front while cinnamon, nutmeg, and cloves round out the warmth. Because there is no flour, the texture is slightly more compact but still soft and satisfying. Maple syrup keeps the cake pleasantly caramelized on the edges after baking. This cake shines served slightly warm with a light topping to contrast the spice.

Ingredients

– 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
– 3/4 cup almond butter
– 1/2 cup pure maple syrup
– 3 large eggs
– 1 tsp vanilla extract
– 1 tbsp freshly grated ginger
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/4 tsp salt
– 1 tsp baking soda

Step by Step Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
2. If not already prepared, peel and boil the sweet potatoes until tender, then mash them with a fork or potato masher.
3. In a large mixing bowl, combine the mashed sweet potatoes, almond butter, maple syrup, eggs, and vanilla extract. Stir until smooth and well combined.
4. Add the freshly grated ginger, cinnamon, nutmeg, cloves, and salt, and mix well.
5. Sprinkle the baking soda over the batter and gently fold it in until just incorporated.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. Once cooled, serve the cake plain or with a dollop of whipped cream or a dusting of powdered sugar if desired.

Quick Tips and Shortcuts

Use pre-cooked or canned mashed sweet potatoes to shave 15–20 minutes from prep time. Warm the sweet potatoes slightly to make them mash faster and mix more smoothly with the almond butter. If you’re short on fresh ginger, 1 teaspoon of ground ginger can work in a pinch, though fresh offers brighter flavor. A silicone spatula cleans easily and helps get every bit of batter into the pan for an even bake. To speed cooling, place the cake on a wire rack in a cooler spot of the kitchen or near an open window.

Storage and Meal Prep

Store cooled cake in an airtight container at room temperature for up to two days or refrigerate for up to five days. Slice and freeze portions in freezer-safe bags for quick breakfasts or snacks; thaw in the fridge overnight. Reheat slices briefly in a toaster oven or microwave for a warm treat. If packing for lunches, add a small container of yogurt or a nondairy topping to keep things fresh.

Short Closing Note

This flourless sweet potato ginger cake is built for speed and flavor with minimal cleanup. It’s versatile enough for dessert, brunch, or a portable snack.

Conclusion

For a similar gluten-free spice profile and a different texture to explore, see Gluten-Free Gingerbread Cake (Moist & Floofy!) • The Bojon Gourmet for more inspiration.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.