Name: Flourless Sweet Potato Ginger Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 cups mashed sweet potatoes (about 2 medium sweet potatoes); 3/4 cup almond butter (Can substitute with peanut butter or sunflower seed butter.); 1/2 cup pure maple syrup (Honey can be used but will change the flavor.); 3 large eggs (Can substitute with flax eggs for a vegan version.); 1 tsp vanilla extract; 1 tbsp freshly grated ginger (Ground ginger can be used as a substitute.); 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp salt (Essential for balancing sweetness.); 1 tsp baking soda

This flourless sweet potato ginger cake is warm, moist, and naturally sweet with a gentle heat from fresh ginger and classic warming spices. The texture is dense but tender, similar to a rich pumpkin cake, and it holds together beautifully without any flour thanks to mashed sweet potatoes and almond butter. It’s easy to make in one bowl and bakes in under 40 minutes, so it’s perfect for a quick dessert or a cozy brunch centerpiece. Serve it simply with whipped cream or a light dusting of powdered sugar for a quiet afternoon treat. For a savory contrast, try it alongside a plate of crispy oven-baked sweet potato fries to echo the sweet potato flavor in a different texture.

Why You’ll Love This Flourless Sweet Potato Ginger Cake

Flourless and naturally gluten-free when using gluten-free almond butter.
Soft, moist crumb from mashed sweet potatoes—not heavy or gummy.
Bright, fresh ginger cuts through the sweetness for balance.
One-bowl mixing keeps cleanup easy and saves time.
Uses pantry-friendly spices and common ingredients.
Versatile serving options: plain, whipped cream, or a dusting of powdered sugar.
Great for holiday baking, weeknight desserts, or make-ahead snacks.
Nutty almond butter adds richness and healthy fats.

What Is Flourless Sweet Potato Ginger Cake?

This is a simple, flourless cake made by combining mashed sweet potatoes with almond butter, eggs, maple syrup, and warm spices plus freshly grated ginger. It tastes sweet and earthy with a ginger snap zing and mellow notes of cinnamon, nutmeg, and cloves. The cake is baked in a single round pan until set, producing a dense yet tender texture that slices neatly. It’s a comfort-food vibe—perfect for brunch, a cozy dessert after dinner, or a seasonal treat when sweet potatoes are plentiful.

Ingredients for Flourless Sweet Potato Ginger Cake

Main 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

Ingredient Notes (Substitutions, Healthy Swaps)

Almond butter: Swap for peanut butter or sunflower seed butter (for nut-free) in equal measure if needed. Expect a slightly different flavor.
Maple syrup: Honey can be used but will change the flavor profile slightly. Use the same volume.
Eggs: For a vegan version, try flax eggs (3 tbsp flaxseed meal + 9 tbsp water) but texture will be denser and baking time may vary.
Sweet potatoes: Canned pumpkin is not a direct substitute because moisture and flavor differ; use only if you adjust for moisture.
Fresh ginger: Ground ginger can replace fresh at a ratio of 1/4 tsp ground for 1 tbsp fresh, but fresh gives a brighter zing.
Spices: Adjust cinnamon, nutmeg, and cloves to taste. If you prefer milder spice, reduce cloves by half.
Salt and baking soda: Do not omit—the salt balances sweetness and baking soda helps the cake rise and keeps texture light.

Step-by-Step Instructions

Step 1 – Prep and pan
Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan. If your sweet potatoes are not cooked, peel and boil them until tender. Drain well.
Visual cue: The sweet potatoes should mash smoothly with a fork and have no visible lumps.

Step 2 – Mash the sweet potatoes
Mash the cooked sweet potatoes in a bowl until smooth with a fork or potato masher. Let them cool a few minutes if hot.

Step 3 – Combine wet ingredients
In a large mixing bowl, combine the mashed sweet potatoes, almond butter, maple syrup, eggs, and vanilla extract. Stir until smooth and well combined.

Step 4 – Add spices
Add the freshly grated ginger, cinnamon, nutmeg, cloves, and salt to the batter. Mix well so the spices are evenly distributed.

Step 5 – Add leavener and finish batter
Sprinkle the baking soda over the batter and gently fold it in until just incorporated. Avoid overmixing.

Step 6 – Bake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Pro cue: Start checking at 28 minutes. A toothpick with a few moist crumbs (not raw batter) is ideal.

Step 7 – Cool and serve
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. Once cooled, serve plain or with a dollop of whipped cream or a dusting of powdered sugar if desired.

Pro Tips for Success

Measure mashed sweet potato by volume after mashing to ensure 2 cups—not before cooking.
Let mashed sweet potato cool slightly so it doesn’t cook the eggs when mixed.
Use room-temperature eggs for a smoother batter and even bake.
Do not overmix after adding baking soda; overworking batter can make it dense.
Freshly grate ginger for the best brightness; bottled grated ginger lacks punch.
Check doneness with a toothpick—avoid baking until bone dry to keep it moist.
If almond butter is very thick, warm it briefly to make mixing easier (10–15 seconds in microwave).

Flavor Variations

Optional: Orange-Ginger — Add 1 tsp orange zest to the batter for citrus notes that brighten the ginger.
Optional: Maple Glaze — Whisk 1/2 cup powdered sugar with 1–2 tbsp maple syrup and drizzle over cooled cake.
Optional: Spiced Nuts — Top with chopped toasted pecans or walnuts for crunch (sprinkle before serving).
Optional: Coconut Twist — Stir 2 tbsp shredded coconut into the batter for texture and mild tropical flavor.
Optional: Chai Inspired — Replace cinnamon and nutmeg with 1 tsp chai spice blend for an aromatic spin.
Optional: Less Sweet — Reduce maple syrup to 1/3 cup if you prefer a less sweet cake; expect slightly drier texture.

Serving Suggestions

Slice and serve warm with a spoonful of whipped cream or Greek yogurt.
Dust lightly with powdered sugar for a pretty, simple finish.
Pair with hot tea or coffee for an afternoon treat.
Serve as part of a brunch spread with fruit and savory quiches.
Offer small slices with a scoop of vanilla ice cream for a dessert twist.
Make mini cakes in muffin tins for portable snacks and smaller portions.

Make-Ahead, Storage & Reheating

Make-ahead: You can bake the cake a day or two ahead and store it in the fridge covered with plastic wrap.
Prep ahead: Mash the sweet potato up to 2 days earlier and keep refrigerated in an airtight container; warm to room temperature before mixing.
Storage duration: Store covered in the refrigerator for up to 4–5 days.
Reheating: Reheat single slices in the microwave for 15–25 seconds or in a 325°F (160°C) oven for 7–10 minutes. To refresh moisture, cover with foil and add a smear of butter or a spoonful of jam before warming.
Texture changes: Refrigeration firms the cake and may reduce perceived moistness; brief reheating restores tenderness.

Storage and Freezing Instructions

Fridge: Store whole or slices in an airtight container for 4–5 days.
Freeze: The cake freezes well. Wrap individual slices or the whole cake tightly in plastic wrap and then in foil or place in a freezer bag. Freeze up to 3 months.
Thawing: Thaw slices in the refrigerator overnight or at room temperature for a few hours. Reheat gently before serving.
If you prefer not to freeze: keep portions in the fridge and eat within five days for best texture and flavor.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
263 | 7 g | 23 g | 13 g | 3.8 g | 250 mg

Estimates vary by brands and portions.

FAQ About Flourless Sweet Potato Ginger Cake

Q: Why is my batter very thick?
A: Almond butter and mashed sweet potato create a thick batter. That’s normal. If it’s too dry, ensure sweet potato was measured after mashing; add 1 tbsp of water or milk to loosen slightly.
Q: Why did my cake sink in the middle?
A: Overmixing or opening the oven door too soon can cause sinking. Also, too much leavening can cause collapse—measure baking soda carefully.
Q: Can I use canned sweet potato or pumpkin?
A: Canned sweet potato might be okay but check moisture level. Pumpkin is not a direct substitute—texture and moisture differ and may need adjustments.
Q: How do I know when it’s done without a toothpick?
A: The edges will pull slightly from the pan and the top will feel set to the touch. The middle should not be jiggly.
Q: Can I halve the recipe?
A: Yes—use a smaller pan and reduce baking time. Start checking doneness 5–10 minutes earlier.
Q: Is this cake gluten-free?
A: Yes, as written it is flourless and naturally gluten-free, provided your almond butter and other ingredients are certified gluten-free.

TastyInspo Notes

Toast whole almonds and pulse for a crunchy topping to contrast the cake’s softness.
For even slices, chill the cake briefly before cutting and use a sharp knife wiped between cuts.
Serve thin slices with a small spoon of tangy Greek yogurt to cut sweetness.
If you like a glazed finish, warm maple syrup and brush lightly over warm cake for shine and extra flavor.
Use a springform pan for easy removal if you prefer cleaner sides.

Troubleshooting

Problem: Cake is too dry. Fix: Reduce baking time slightly and check for doneness earlier; next time add 1 tbsp liquid (milk or water) to batter.
Problem: Too moist or underbaked center. Fix: Return to oven in 3–5 minute increments until a toothpick comes out clean.
Problem: Bitter or metallic taste. Fix: Ensure baking soda was measured correctly; too much can cause unpleasant taste.
Problem: Bottom or edges burn. Fix: Use a light-colored pan and check oven temperature with an oven thermometer; reduce oven rack heat if needed.
Problem: Batter won’t spread. Fix: Smooth batter with a spatula and tap the pan on the counter to level before baking.

Final Thoughts

This flourless sweet potato ginger cake is an easy, cozy dessert that balances natural sweetness with warming spice and fresh ginger. It’s forgiving, quick to mix, and stores well—ideal for busy cooks and weekend bakers alike.

Conclusion

If you love ginger-forward, gluten-free cakes with a soft, moist crumb, this recipe is a keeper—simple to make and full of autumnal flavor. For more ginger-spiced cake ideas that explore similar textures and warmth, check out Gluten-Free Gingerbread Cake (Moist & Floofy!) – The Bojon Gourmet.