Flourless Sweet Potato Ginger Cake

Flourless Sweet Potato Ginger Cake Recipe

Often, the best recipes begin with an unexpected ingredient, and that’s exactly the case with this Flourless Sweet Potato Ginger Cake. Drawing from my love for all things sweet and a little spicy, this cake uses sweet potatoes to create a rich, moist texture that’s naturally gluten-free. It’s versatile enough for a cozy weeknight dessert or show-stopping enough for a gathering. Not only do the sweet potatoes add sweetness, but they also bring a wealth of nutrients to the table, making this cake a delightful treat you can feel good about.

What Makes This Recipe Special

There are plenty of reasons why you’ll want to add this Flourless Sweet Potato Ginger Cake to your baking repertoire. First and foremost, it’s a healthier alternative to traditional cakes, relying on wholesome ingredients that won’t leave you in a sugar crash afterward. The sweet potatoes create a wonderful depth of flavor, while the warm zing of ginger adds a touch of warmth that will remind you of cozy fall days.

Additionally, this cake is incredibly easy to make with minimal prep time, making it perfect for busy individuals or families. Just throw everything together in one bowl, and you’re off to the races. It’s also a budget-friendly option; you likely have most ingredients already in your pantry.

“Absolutely delicious! I brought this to a family gathering, and it was a huge hit! The sweet potatoes make it so moist and flavorful.” – A satisfied home baker

Step-by-Step Guide to Cooking It

Preparing the Flourless Sweet Potato Ginger Cake is straightforward, ensuring even novice bakers can shine. Start by preheating your oven and greasing your cake pan. The next steps involve mixing the wet ingredients with the dry ones, creating a batter that holds up beautifully in the oven. This cake is all about ease and deliciousness, with no complex techniques involved.

What you’ll need

• 2 cups mashed sweet potatoes
• 1 cup almond flour
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 teaspoon cinnamon

Tip: You can use canned sweet potatoes if you’re short on time or crave convenience!

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly.
2. In a large mixing bowl, combine the mashed sweet potatoes, almond flour, maple syrup, eggs, and melted coconut oil. Stir until smooth.
3. Add the ground ginger, baking soda, vanilla extract, salt, and cinnamon into the mixture. Combine everything until well-blended.
4. Pour the batter into the prepared cake pan evenly.
5. Bake in the preheated oven for 30-35 minutes, or until you can insert a toothpick in the center and it comes out clean.
6. Once baked, let the cake cool completely before serving.

Best Way to Serve

This Flourless Sweet Potato Ginger Cake shines on its own, but there are plenty of creative ways to enhance its presentation. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. You could also sprinkle some chopped nuts or a drizzle of extra maple syrup for added flavor and crunch. Pair it with a cup of chai tea, and you’ve got a comforting afternoon treat.

Keeping Flourless Sweet Potato Ginger Cake Fresh Longer

To keep your Flourless Sweet Potato Ginger Cake fresh, store it in an airtight container at room temperature for up to three days. If you have leftovers, you can refrigerate them for a week, or freeze slices wrapped in plastic wrap for up to three months. When reheating, let it sit at room temperature for a bit, then microwave for just a few seconds to warm it through.

Pro Chef Tips

1. Make sure to mash your sweet potatoes until they are completely smooth for the best texture. Chunky mash could lead to uneven baking.
2. Experiment with enhancing the spices — a pinch of nutmeg or cloves can add an interesting layer of flavor.
3. If you’d like a sweeter cake, adjust the maple syrup according to your taste preference.
4. Always check your cake a few minutes before the suggested bake time; ovens may vary.

Creative Twists

Feel free to get creative with this recipe! Add some chopped walnuts or pecans for extra crunch, or swirl in some dark chocolate chips if you want a richer flavor. You could also experiment with spices like cardamom or swap out the almond flour for coconut flour, keeping in mind the different absorption rates.

Your Questions Answered

What is the prep time for Flourless Sweet Potato Ginger Cake?

The prep time is approximately 15-20 minutes, making it a quick and simple option for a lovely dessert.

Can I substitute the eggs in this recipe?

Yes! For egg replacements, use flax eggs or applesauce. Just remember that this may slightly alter the texture.

How should I serve this cake?

This cake is amazing on its own, but pairing it with whipped cream or a scoop of ice cream can elevate it further. It also goes well with a cup of tea or coffee!

With its lovely blend of sweetness and warm spices, this Flourless Sweet Potato Ginger Cake is bound to become a favorite. Happy baking!

Flourless Sweet Potato Ginger Cake

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• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: Gluten-Free

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Description

A moist and rich cake made with sweet potatoes and flavored with ginger. Naturally gluten-free and perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 2 cups mashed sweet potatoes
• 1 cup almond flour
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 teaspoon cinnamon

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly.
2. In a large mixing bowl, combine the mashed sweet potatoes, almond flour, maple syrup, eggs, and melted coconut oil. Stir until smooth.
3. Add the ground ginger, baking soda, vanilla extract, salt, and cinnamon into the mixture. Combine everything until well-blended.
4. Pour the batter into the prepared cake pan evenly.
5. Bake in the preheated oven for 30-35 minutes, or until you can insert a toothpick in the center and it comes out clean.
6. Once baked, let the cake cool completely before serving.

Notes

You can use canned sweet potatoes if you’re short on time. Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 300
• Sugar: 15g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 70mg

Keywords: sweet potato, ginger cake, gluten-free, dessert, fall baking, healthy cake