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.
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
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.
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.
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