why make this recipe
Flourless Sweet Potato Ginger Cake is a delightful dessert that combines the natural sweetness of sweet potatoes with the warm flavors of ginger and spices. This cake is perfect for those looking for a gluten-free option, as it does not use any flour. The ingredients are simple and wholesome, making it a great choice for a healthier indulgence. Plus, it’s easy to make and can be enjoyed by everyone, regardless of dietary restrictions.
how to make Flourless Sweet Potato Ginger Cake
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
Directions:
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
- If not already prepared, peel and boil the sweet potatoes until tender, then mash them with a fork or potato masher.
- In a large mixing bowl, combine the mashed sweet potatoes, almond butter, maple syrup, eggs, and vanilla extract. Stir until smooth and well combined.
- Add the freshly grated ginger, cinnamon, nutmeg, cloves, and salt, and mix well.
- Sprinkle the baking soda over the batter and gently fold it in until just incorporated.
- 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.
- 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 the cake plain or with a dollop of whipped cream or a dusting of powdered sugar if desired.
how to serve Flourless Sweet Potato Ginger Cake
This cake can be served in slices as a sweet treat for any occasion. It pairs well with a dollop of whipped cream or a light dusting of powdered sugar for extra sweetness. You can also serve it warm, or at room temperature, making it an adaptable dessert for any setting.
how to store Flourless Sweet Potato Ginger Cake
To store this cake, place it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. You can also freeze the cake for up to 3 months. Make sure to wrap it well in plastic wrap and then aluminum foil to prevent freezer burn.
tips to make Flourless Sweet Potato Ginger Cake
- Ensure the sweet potatoes are completely mashed and smooth for the best texture.
- You can substitute almond butter with peanut butter if you prefer a different flavor, but be aware that this changes the nut profile of the cake.
- For a sweeter cake, you can add more maple syrup or include chocolate chips for extra indulgence.
variation
You can add nuts or dried fruits for additional texture and flavor. Chopped walnuts or cranberries make great additions to the batter. Also, consider adding a bit of cocoa powder if you want a chocolatey twist.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes, but make sure to drain them well and mash them until smooth.
Is this cake suitable for vegans?
This particular recipe contains eggs, but you can replace the eggs with a vegan egg substitute (like flax eggs) to make it vegan-friendly.
Can I make this cake ahead of time?
Absolutely! You can make the cake a day or two in advance. Just store it in the fridge until you’re ready to serve.
Flourless Sweet Potato Ginger Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
- Peel and boil the sweet potatoes until tender, then mash them with a fork or potato masher.
- In a large mixing bowl, combine the mashed sweet potatoes, almond butter, maple syrup, eggs, and vanilla extract. Stir until smooth and well combined.
- Add the freshly grated ginger, cinnamon, nutmeg, cloves, and salt, and mix well.
- Sprinkle the baking soda over the batter and gently fold it in until just incorporated.
- 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.
- 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.
