Delightful Flourless Sweet Potato Ginger Cake Recipe
Enjoy a deliciously unique dessert with this flourless sweet potato ginger cake. This recipe combines sweet potatoes and aromatic spices, creating a moist and flavorful cake that everyone will love. Perfect for any occasion, it caters to those looking for gluten-free and healthier options without sacrificing taste.
Why Make This Recipe
This flourless cake stands out for its wonderful blend of sweet potatoes and warm spices. Not only does it deliver great flavor, but it also provides nutritional benefits. Sweet potatoes are rich in vitamins and fiber, making this cake a healthier choice than traditional desserts. It’s simple to prepare and perfect for gatherings or a delightful treat at home.
How to Make Flourless Sweet Potato Ginger Cake
Ingredients:
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 3/4 cup almond butter
- 1/2 cup pure maple syrup
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp freshly grated ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 tsp baking soda
Step by Step:
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
- If not already prepared, peel and boil the sweet potatoes until tender, then mash them with a fork or potato masher.
- In a large mixing bowl, combine the mashed sweet potatoes, almond butter, maple syrup, eggs, and vanilla extract. Stir until the mixture is smooth and well combined.
- Add the freshly grated ginger, cinnamon, nutmeg, cloves, and salt, and mix thoroughly.
- Sprinkle the baking soda over the batter and gently fold it in until just incorporated.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, serve the cake plain or with a dollop of whipped cream or a dusting of powdered sugar if desired.
How to Serve Flourless Sweet Potato Ginger Cake
This cake can be enjoyed as is or topped with whipped cream for extra indulgence. A light dusting of powdered sugar adds a sweet touch. Pair this cake with a cup of tea or coffee for a delightful snack or dessert option.
How to Store Flourless Sweet Potato Ginger Cake
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for later enjoyment. Wrap individual pieces tightly in plastic wrap and place them in a freezer-safe container for up to 3 months.
Tips to Make Flourless Sweet Potato Ginger Cake
- Ensure the sweet potatoes are very soft before mashing for a smoother batter.
- Experiment with different spices like cardamom or allspice for a unique twist on flavor.
- Consider adding nuts or chocolate chips for added texture if desired.
Variation
You can replace almond butter with sunflower seed butter for a nut-free version. Additionally, try adding in some chopped pecans or walnuts for extra crunch.
FAQs
1. Can I use canned sweet potatoes?
Yes, canned sweet potatoes can substitute fresh ones. Just ensure they are well-drained and mashed smoothly.
2. Is this cake suitable for vegans?
To make this recipe vegan, substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg).
3. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready to be removed from the oven.
Discover more delightful recipes for healthy meals, such as the high-protein chicken salad or crispy garlic chicken fried rice. Enjoy baking!
Flourless Sweet Potato Ginger Cake
Ingredients
For the Cake
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes) Ensure sweet potatoes are very soft for smoother batter.
- 3/4 cup almond butter Can be replaced with sunflower seed butter for a nut-free version.
- 1/2 cup pure maple syrup
- 3 large eggs To make vegan, substitute with flax eggs.
- 1 tsp vanilla extract
- 1 tbsp freshly grated ginger
- 1 tsp ground cinnamon Experiment with different spices like cardamom or allspice.
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 tsp baking soda
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
- If not already prepared, peel and boil the sweet potatoes until tender, then mash them with a fork or potato masher.
- In a large mixing bowl, combine the mashed sweet potatoes, almond butter, maple syrup, eggs, and vanilla extract. Stir until the mixture is smooth and well combined.
- Add the freshly grated ginger, cinnamon, nutmeg, cloves, and salt, and mix thoroughly.
- Sprinkle the baking soda over the batter and gently fold it in until just incorporated.
Baking
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, serve the cake plain or with a dollop of whipped cream or a dusting of powdered sugar if desired.