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Close-up of a moist Flourless Sweet Potato Ginger Cake drizzled with honey.

Flourless Sweet Potato Ginger Cake

A moist and flavorful cake combining sweet potatoes and ginger, perfect for a gluten-free treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: Fusion
Calories: 250
Ingredients Method Notes

Ingredients
  

Main
  • 2 cups cooked and mashed sweet potatoes
  • 1/2 cup almond butter (or any nut butter)
  • 1/2 cup honey or maple syrup
  • 3 large eggs
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup chopped crystallized ginger (optional) optional

Method
 

  1. Preheat oven to 350°F (175°C) and grease an 8-inch round pan.
  2. Mix mashed sweet potatoes, almond butter, honey, and eggs until smooth.
  3. Add ginger, baking powder, cinnamon, and salt; stir well.
  4. Fold in crystallized ginger if using.
  5. Pour batter into pan and bake for 30-35 minutes until a toothpick comes out clean.
  6. Cool for 10 minutes, then transfer to a wire rack to cool completely. Serve as desired.

Notes

This cake is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.