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Flourless Sweet Potato Ginger Cake

Flourless Sweet Potato Ginger Cake – A Healthy Delight for All

This Flourless Sweet Potato Ginger Cake is a healthy, gluten-free dessert that's filled with warm spices and natural sweetness.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup cooked, mashed sweet potato substitute with pumpkin or carrot purée if needed
  • 2 large eggs essential binder
  • 1/2 cup maple syrup or honey natural sweeteners
  • 1/3 cup coconut oil or melted butter adds richness
  • 1 teaspoon vanilla extract choose pure for best results
  • 1 tablespoon grated fresh ginger or ground ginger infuses warmth
  • 1 teaspoon ground cinnamon add according to taste
  • 1/4 teaspoon nutmeg optional for extra depth
  • 1 teaspoon baking soda essential leavening agent
  • 1/4 teaspoon salt balances sweetness
For Serving (Optional)
  • 1 cup Greek yogurt or whipped cream for topping
  • fresh fruits or nuts optional for texture and appeal

Equipment

  • 8-inch round or loaf pan
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease your pan with coconut oil or butter.
  2. In a large mixing bowl, whisk together the sweet potato, eggs, maple syrup, coconut oil, and vanilla until smooth.
  3. Add in the grated ginger, cinnamon, nutmeg (if using), baking soda, and salt. Mix until fully incorporated.
  4. Pour the batter into the prepared pan and smooth the top with a spatula.
  5. Bake for 25-30 minutes until a toothpick comes out clean or with a few moist crumbs.
  6. Let the cake cool in the pan for about 10 minutes before inverting onto a wire rack.
  7. Once cooled, slice and serve plain or with Greek yogurt or whipped cream.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 120mgPotassium: 300mgFiber: 2gSugar: 8gVitamin A: 1600IUVitamin C: 4mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 4 days or freeze slices wrapped in parchment for up to 2 months.

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