Name: Flourless Sweet Potato Ginger Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 cup mashed sweet potato (about 1 medium potato, cooked and cooled); ⅔ cup granulated sugar (or light brown sugar); 3 large eggs, room temperature; 1 tsp vanilla extract; 1 tsp ground ginger; ½ tsp ground cinnamon; ¼ tsp ground nutmeg; ½ tsp baking powder; ¼ tsp salt; 2 Tbsp melted butter or oil

Description

A moist and naturally sweet cake made with pureed sweet potato, warm ginger, and aromatic spices—gluten-free comfort in every bite.

Ingredients

1 cup mashed sweet potato (about 1 medium potato, cooked and cooled)

⅔ cup granulated sugar (or light brown sugar)

3 large eggs, room temperature

1 tsp vanilla extract

1 tsp ground ginger

½ tsp ground cinnamon

¼ tsp ground nutmeg

½ tsp baking powder

¼ tsp salt

2 Tbsp melted butter or oil

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Instructions

Preheat oven to 350 °F (175 °C). Grease an 8‑inch round cake pan and line with parchment.

In a large bowl, whisk mashed sweet potato and sugar until smooth.

Add eggs one at a time, whisking until well incorporated. Stir in vanilla extract.

Sift together ginger, cinnamon, nutmeg, baking powder, and salt. Fold into the sweet potato mixture.

Stir in melted butter (or oil) until batter is homogeneous.

Pour batter into prepared pan and smooth the top.

Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Allow cake to cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Prep Time: 10 minutes
Cook Time: 35 minutes