Flourless Sweet Potato Ginger Cake - Moist, Spicy Delight

Experience the delightful, gluten-free Flourless Sweet Potato Ginger Cake, featuring sweet potatoes and ginger for a moist, spiced dessert.

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Prep Time 20

Cook Time 35

Cooling Time 10

Total Time 1 5

Servings: 8 slices

Course: Desserts

Cuisine: Gluten-Free

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups mashed sweet potatoes Peeled and boiled until tender
1 cup almond butter Can substitute with cashew or sunflower butter
1/2 cup maple syrup Honey can be used as a substitute
3 large eggs Can use flax eggs for a vegan option
1 teaspoon vanilla extract
2 tablespoons freshly grated ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves Used sparingly
1/2 teaspoon salt
1 teaspoon baking soda

Equipment

9-inch round cake pan
pot
bowl
Whisk
Spatula

Method

Step-by-Step Instructions

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
Peel and chop sweet potatoes, then boil until fork-tender. Mash until smooth.
Mix mashed sweet potatoes with almond butter, maple syrup, eggs, and vanilla extract until creamy.
Sift in ginger, cinnamon, nutmeg, cloves, and salt. Mix until spices are distributed.
Gently fold in baking soda to the batter with a spatula.
Pour batter into the cake pan and smooth the top.
Bake for 30-35 minutes or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 10gVitamin A: 3000IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Ensure sweet potatoes are mashed smoothly and don't overmix the batter after adding baking soda. Store in an airtight container for best longevity.

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