Flourless Sweet Potato Ginger Cake
This Flourless Sweet Potato Ginger Cake is a moist, gluten-free treat made with almond flour, maple syrup, and sweet potato—naturally sweetened and warmly spiced.
Ingredients
- 1 cup 200g mashed sweet potato – about 1 medium potato, cooked and mashed
- 3 large eggs
- ¼ cup 60ml maple syrup or honey
- ¼ cup 60g melted coconut oil or butter
- 1 tsp vanilla extract
- ½ cup 60g almond flour
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp baking soda
Instructions
- Preheat to 350°F (175°C). Line and lightly grease an 8-inch round or square pan.
- Bake or steam 1 medium sweet potato until soft. Cool, peel, mash, and measure 1 cup (200g).
- Whisk mashed sweet potato, eggs, maple syrup (or honey), melted coconut oil (or butter), and vanilla until smooth.
- Stir in almond flour, ginger, cinnamon, nutmeg, and baking soda until batter is smooth and well combined.
- Pour into the pan, smooth the top, and bake for 25–30 minutes. It’s ready when a toothpick comes out with a few moist crumbs.
- Cool in pan for 10 minutes, then transfer to a wire rack. Serve warm, room temp, or chilled.