Description

This Flourless Sweet Potato Ginger Cake is a rich, moist, and warmly spiced dessert made with roasted sweet potatoes, almond flour, and a beautiful blend of warming spices. Naturally sweetened with maple syrup and coconut sugar, it’s gluten-free, dairy-free, and refined sugar-free—perfect for health-conscious eaters and traditional dessert lovers alike.

Ingredients

Core Foundation Ingredients

2 cups (480g) roasted sweet potato puree (Beauregard or Jewel)

4 large eggs (room temperature)

1¾ cups (175g) fine almond flour

⅔ cup (135g) coconut sugar

⅓ cup (80ml) pure maple syrup

¼ cup (60ml) melted virgin coconut oil

2 tablespoons fresh ginger (finely grated)

2 teaspoons ground ginger

2 teaspoons pure vanilla extract

1½ teaspoons ground cinnamon

1 teaspoon baking soda

½ teaspoon fine sea salt

½ teaspoon ground nutmeg

¼ teaspoon ground cardamom

¼ teaspoon ground cloves

Optional Mix-ins

1 tablespoon orange zest

½ teaspoon ground allspice

¼ teaspoon ground white pepper

2 tablespoons crystallized ginger (chopped)

⅓ cup (40g) chopped toasted pecans

¼ cup (30g) mini dark chocolate chips

2 tablespoons bourbon or rum (optional)

Instructions

Roast Sweet Potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes and roast 45–60 minutes until very tender. Cool, peel, and puree until smooth.

Preheat Oven: Set oven to 350°F (175°C). Grease a 9-inch springform pan and line with parchment.

Mix Dry Ingredients: In a large bowl, whisk almond flour, coconut sugar, baking soda, salt, and all spices. Sift for smooth texture.

Prepare Wet Ingredients: In another bowl, whisk eggs until pale and thick. Add sweet potato puree, maple syrup, melted coconut oil, vanilla, and fresh ginger. Whisk until emulsified.

Combine Batter: Pour wet mixture into dry. Gently fold until just combined. Fold in mix-ins if using.

Bake: Pour into prepared pan. Tap to release air bubbles. Bake for 50–60 minutes until center is set and toothpick comes out with a few moist crumbs.

Cool: Cool in pan 20 minutes. Remove sides, transfer to wire rack, and cool completely before slicing or topping

Notes

Always use roasted, not boiled, sweet potatoes for best flavor and texture.

Bring all ingredients to room temperature for smooth mixing.

Batter should be thick but pourable. Don’t overmix.

Let the cake rest overnight for best flavor development.

Stores 4 days at room temp, 1 week in fridge, or 4 months in freezer (slices separated by parchment).

For vegan version: substitute flax eggs (1 tbsp flax + 3 tbsp water per egg).

Use fine almond flour, not almond meal.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 245
Sugar: 20g
Sodium: 180mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 8g
Cholesterol: 70mg

Keywords: Flourless Sweet Potato Cake, Ginger Cake, Healthy Fall Dessert, Paleo Cake, Gluten-Free Cake, Sweet Potato Dessert, No Flour Cake, Natural Sweeteners, Moist Ginger Cake, Almond Flour Cake