Flourless Sweet Potato Ginger Cake – Moist, Easy

I grew up learning that comfort could be warm, soft, and spiced just right. This Flourless Sweet Potato Ginger Cake isn’t just easy it’s healing.

Inspired by those quiet evenings with mismatched plates, it fits beautifully into healthy cakes for kids, holiday gluten-free cake recipes, and even healthy dessert cookbooks.

A Step-by-Step to the Best Flourless Sweet Potato Ginger Cake

Ingredients for Flourless Sweet Potato Ginger Cake

• 1 cup cooked, mashed sweet potato
• 3 large eggs
• 1/3 cup maple syrup or honey
• 2 tablespoons coconut oil or melted butter
• 1 teaspoon vanilla extract
• 1 teaspoon grated fresh ginger (or ½ tsp ground)
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon baking soda
• 1 pinch salt

If you’re looking for more healthy baking for kids or no-fuss cakes that lean into natural ingredients, check out my banana oat blender muffins they’re just as easy, just as loved.

Baking It with Feeling: My Real-World Method

• Preheat your oven to 350°F (175°C). I usually grease my 8-inch round pan with coconut oil, but butter or nonstick spray works too whatever’s closest.

• In a large mixing bowl, whisk together the mashed sweet potato, eggs, maple syrup, coconut oil, and vanilla until the mixture is smooth and golden. It should look creamy and feel like the start of something comforting.

• Stir in the grated ginger, cinnamon, nutmeg, baking soda, and a pinch of salt. I always pause here and smell the batter. That sweet-earthy scent reminds me why I love gluten-free dessert recipes they don’t need to be complicated to feel special.

• Pour the batter into your greased pan and use a spatula to smooth out the top. It spreads thick, like it’s ready to rise and become something more.

• Bake for 25 to 30 minutes. I usually start checking at 25. Insert a toothpick into the center if it comes out clean or with a few soft crumbs, it’s done. The top should be set, not jiggly.

• Let the cake cool in the pan for about 10 minutes. Then I run a knife around the edges and lift it out gently. Let it cool fully on a wire rack or don’t. Some nights, we slice it warm and eat it standing over the counter.

• Serve it as-is or add a dollop of Greek yogurt or whipped cream. It’s one of those bakes that doesn’t need frosting to feel finished. It already knows who it is.

Flourless Sweet Potato Ginger Cake Variations and Custom Ideas

Quick swaps with whatever’s in your kitchen

Best Flourless Sweet Potato Ginger Cake Recipe:

• No maple syrup? Use honey or mashed banana natural sugar alternatives that work
• No coconut oil? Butter, ghee, or olive oil all do the job
• No fresh ginger? Ground ginger gives the same warmth
• I’ve even tossed in leftovers from this sweet potato pineapple donut rings recipe and it still came out soft and sweet

Simple ways to make it your own

Best Flourless Sweet Potato Ginger Cake Recipe:

• Add chopped pecans or shredded coconut for crunch.
• Stir in orange zest for a fresh, citrus twist.
• Want a boost? Add chia or flax it’s easy gut-friendly baking.
• I make minis with this and serve them beside no-bake protein cookies for a sweet, snacky plate

Serving and Storing Flourless Sweet Potato Ginger Cake

How to serve it best

Best Flourless Sweet Potato Ginger Cake Recipe:

• Serve warm with Greek yogurt or a dollop of whipped cream
• Slice into small squares for snack boxes or school treats
• Dress it up with a drizzle of almond butter or maple glaze
• I pair it with no-bake tropical coconut pudding when guests come clean, cozy, unexpected
• It’s real healthy baking for kids sweet enough to love, light enough to feel good about

How to store it right

Best Flourless Sweet Potato Ginger Cake Recipe:

• Let it cool completely before wrapping this keeps the texture perfect
• Store in an airtight container in the fridge for up to 4 days
• Warm slices in the toaster oven for a just-baked feel
• It freezes beautifully wrap tightly and label for busy weeks
• I pack slices next to gluten-free protein balls when we need easy wins that feel like homemade

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FAQs Flourless Sweet Potato Ginger Cake

Conclusion

This Flourless Sweet Potato Ginger Cake isn’t just a recipe it’s a ritual. It’s something warm at the end of a long day, something simple that still feels like you’ve done something good for yourself or your family.

Whether you serve it for dessert, snack time, or slice it for lunchboxes, it always fits. Like my mom’s cooking it holds, it comforts, it stays.

Flourless Sweet Potato Ginger Cake – Moist, Easy

• Author: Stuffani Borjat
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8 slices
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

This flourless sweet potato ginger cake is naturally sweetened, gluten-free, and gut-friendly—an easy, cozy dessert that works for snack time, lunchboxes, or warm gatherings.

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Ingredients

1 cup cooked, mashed sweet potato
3 large eggs
1/3 cup maple syrup or honey
2 tablespoons coconut oil or melted butter
1 teaspoon vanilla extract
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1 pinch salt

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Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round or loaf pan with coconut oil, butter, or spray.
2. In a large mixing bowl, whisk together sweet potato, eggs, maple syrup, oil, and vanilla until smooth.
3. Stir in grated ginger, cinnamon, nutmeg, baking soda, and a pinch of salt. Mix well until even.
4. Pour batter into the prepared pan and use a spatula to smooth the top.
5. Bake for 25–30 minutes. Check at 25 minutes. A toothpick should come out clean or with soft crumbs.
6. Let cake cool in the pan for 10 minutes. Run a knife around the edges and gently remove.
7. Cool fully on a wire rack before slicing.
8. Serve plain, or with a dollop of Greek yogurt or whipped cream.

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Notes

This cake can be made with pumpkin or carrot purée if sweet potato isn’t available.

Use honey or banana as a natural sugar alternative.

Store cooled cake in an airtight container for up to 4 days in the fridge.

Freeze slices wrapped in parchment and foil for up to 2 months.

Reheat in a toaster oven for best texture.

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Nutrition

• Serving Size: 1 slice
• Calories: 145
• Sugar: 8g
• Sodium: 120mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 55mg

Keywords: flourless sweet potato ginger cake, easy gluten-free cake, natural sugar alternatives, gut-friendly baking recipes, healthy baking for kids