I cherish this flourless sweet potato ginger cake—a moist, naturally sweet dessert that blends roasted sweet potato with a warm spice blend; it’s gluten-free, one-bowl simplicity done right.

Flourless Sweet Potato Ginger Cake

Why You’ll Love This Recipe

I love that it’s wholesome yet indulgent—no flour, refined sugar, or fuss. The natural sweetness of sweet potato combines with cinnamon, nutmeg, and ginger for a cozy flavor. It’s quick, healthy, and perfect for fall, but I bake it year-round when craving something comforting and nutritious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mashed sweet potato (about 1 cup, from ~1 medium roasted)
Eggs
Maple syrup or honey
Melted coconut oil (or butter)
Vanilla extract
Almond flour (or another gluten-free flour)
Ground ginger
Ground cinnamon
Ground nutmeg
Baking soda
Optional: baking powder, salt, chopped nuts

Directions

I preheat the oven to 350 °F (175 °C) and line an 8″ baking pan.
I whisk mashed sweet potato, eggs, maple syrup, coconut oil, and vanilla until smooth.
I stir in almond flour, ginger, cinnamon, nutmeg, and baking soda until evenly mixed.
I pour the batter into the pan and bake for about 25–30 minutes, until a toothpick inserted comes out clean.
I let it cool at least 10 minutes before slicing—it’s easiest and tastiest after it sets.

Servings and timing

Prep time: ~10 minutes
Cook time: 25–30 minutes
Total time: ~40 minutes
Serves: 8–10 slices

Variations

Dairy-free: I stick with coconut oil and use plant-based milk if I add it.
Nutty texture: I fold in chopped nuts (like walnuts or pecans) before baking.
Pumpkin twist: I swap sweet potato with pumpkin puree for a seasonal change.
Muffin form: I bake in muffin tins at same temp for about 20–25 minutes.
Spiced glaze: I drizzle with a maple-lime glaze or dairy-free icing for more sweetness.

storage/reheating

I store slices airtight at room temperature for up to 3–4 days, or refrigerate for up to 5 days. It also freezes well—just thaw and warm gently in the oven or microwave before enjoying.

FAQs

How should I cook the sweet potato?

I like roasting it—prick, roast at 400 °F until tender (about 45–60 min), then mash. It concentrates flavor and keeps the cake moist.

Can I use canned sweet potato?

Yes—just drain excess liquid well so the batter isn’t too wet.

Why use almond flour instead of oat or coconut?

Almond flour gives a tender, moist crumb with a mildly nutty flavor that complements sweet potato perfectly.

How do I know when it’s done?

The top should be set, and a toothpick inserted in the center comes out clean or with just a few crumbs attached.

Can it be made dairy-free?

Absolutely—substitute coconut oil for butter and it remains just as moist and delicious.

Conclusion

This flourless sweet potato ginger cake has become my favorite healthy treat—simple, flavorful, and comforting. Whether I bake it for a cozy autumn evening or a quick gluten-free dessert, it delivers every time. Let me know how yours turns out!