Flourless sweet potato ginger cake topped with spices and served on a plate.

Flourless Sweet Potato Ginger Cake, Quick, Easy, Moist

24 janvier 2026 par Chef Hanna Zest

Introduction

This flourless sweet potato ginger cake is a fast, pantry-friendly dessert that still feels special. It comes together with just a few bowls and minimal cleanup, so it’s great for busy weeknights or a last-minute gathering. If you like bold sweet potato flavor, try pairing the cake idea with savory recipes like Crispy Sweet Potato Red Lentil Patties for a complete menu. The cake is naturally gluten free and keeps well, so you can bake once and enjoy slices across a couple of days. Ready, simple, and warmly spiced.

Why This Recipe Works

This recipe strips the process down to essentials so you get great results fast. Using mashed sweet potatoes gives moisture and natural sweetness while almond butter provides structure and healthy fats in place of flour. Eggs and baking soda give the rise you need without complicated leavening. Freshly grated ginger boosts brightness and aroma in a way that ground spices alone can’t match. The method avoids multiple bowls and precise folding techniques—just mix until combined and bake. The timing is predictable, so you can set a timer and move on to other tasks.

Flavor and Texture

Expect a soft, dense crumb that still feels light because of the moist sweet potato base. The almond butter lends a subtle nutty backbone that pairs beautifully with maple syrup sweetness. Warm spices cinnamon, nutmeg, and cloves create a cozy fall profile without being overpowering. Fresh ginger cuts through the richness with a fresh, spicy lift that keeps each bite interesting. Served plain or with a small dollop of whipped topping, the cake balances sweet, spicy, and earthy notes.

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 leftover baked sweet potatoes to skip the boiling step—just mash and measure. If you only have smooth peanut butter, it will work in a pinch but expect a different flavor profile. Grate the ginger directly into the bowl to capture all the juices and aroma. Room temperature eggs mix more evenly and help the batter finish smooth faster. To test doneness without a skewer, the top should spring back slightly when pressed.

Storage and Meal Prep

Store the cooled cake in an airtight container at room temperature for up to two days or refrigerate for up to five days. Slice and wrap individual portions for easy grab-and-go snacks or lunchbox treats. The cake freezes well—wrap tightly and freeze up to one month; thaw in the refrigerator overnight. Reheat gently in a low oven or microwave for a warm slice.

Short Closing Note

Simple swaps and a short ingredient list make this cake a reliable go-to when you need dessert fast. It’s forgiving, flavorful, and full of comforting spice.

Conclusion

For the original source and a quick reference while you bake, check the full recipe notes on the Flourless Sweet Potato Ginger Cake – Cooked recipe page.

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.