Spiced Sweet Potato & Ginger Flourless Cake
This Spiced Sweet Potato & Ginger Flourless Cake is a delightful blend of hearty sweet potatoes and warm spices, making it a perfect dessert for any occasion. It’s naturally gluten-free and packed with flavor, and the addition of ginger gives it a warming kick.
Equipment
- 1 mixing bowl
- 1 fork or potato masher
- 1 measuring cups and spoons
- 1 9-inch round cake pan
- 1 parchment paper (optional)
- 1 oven
Ingredients
- 1 ½ cups cooked sweet potatoes Approx. 2 medium.
- ½ cup almond flour
- ½ cup maple syrup
- 3 large eggs
- ½ teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon salt
- Optional powdered sugar For dusting before serving.
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a mixing bowl, mash the cooked sweet potatoes until smooth using a fork or potato masher.
- Add the maple syrup and eggs to the sweet potatoes, and mix until well combined.
- In another bowl, combine almond flour, baking soda, ground ginger, ground cinnamon, nutmeg, and salt. Stir well to mix the dry ingredients.
- Gradually add the dry mixture to the sweet potato mixture, stirring until thoroughly combined.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10-15 minutes in the pan, then transfer it to a wire rack to cool completely.
- Once cooled, you may dust the top with powdered sugar before serving, if desired.
Notes
You can enhance the flavor with a bit of grated fresh ginger if you like it spicier.
This cake is versatile; it pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days.