Name: Flourless Sweet Potato Ginger Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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 ground ginger ((1/2 teaspoon if using ground ginger)); 1 teaspoon Ground cinnamon; 1/4 teaspoon Nutmeg; 1/2 teaspoon Baking soda; 1 pinch Salt

Jump to Recipe

Moist, comforting, and bursting with spicy-sweet flavor, Flourless Sweet Potato Ginger Cake is the ultimate cozy treat you never knew your dessert table needed. Imagine that classic, earthy warmth of sweet potatoes whipped into a soft cake, paired with the zing of fresh ginger—all without a speck of flour! It’s one of those recipes that feels both indulgent and wholesome, ready in under an hour. Did you know that sweet potato desserts have ancient roots? Southerners have been baking them into pies for centuries—and now, we’re taking a delicious shortcut with this remarkably simple cake.

I first stumbled upon this gem while looking for a gluten-free option after making my popular Flourless Chocolate Cake. It quickly became a household favorite, rivaling even my classic carrot cake recipe! With its rich flavor and fuss-free prep, you’ll love how easy it is to whip up and share with family. Dive in, and let this vibrant cake bring a little extra sweetness to your table!

What is Flourless Sweet Potato Ginger Cake?

So what’s behind the name Flourless Sweet Potato Ginger Cake? Is it a cake, a vegetable dish, or a happy accident in the kitchen? Honestly, it’s a little bit of everything! This delight gets its quirky title from its starring ingredient—velvety sweet potatoes—blended with tongue-tingling ginger and baked into a soft, flourless treat. Why flourless? Because sometimes, the way to a man’s (or woman’s!) heart is through their stomach—and their dietary restrictions. Trust me, give this cake a try and let your family puzzle over how something so delicious is also gluten-free. Ready to impress with a cake that’s both healthy-ish and irresistible? Let’s get baking!

Why You’ll Love This

The first thing you’ll adore about this Flourless Sweet Potato Ginger Cake is its moist, melt-in-the-mouth texture. Thanks to the natural sweetness and creaminess of mashed sweet potato, each bite is velvety and satisfying, while ginger and cinnamon add irresistible warmth. Not only is this recipe a money-saver—using pantry staples and skipping costly gluten-free flours—but it’s also endlessly versatile. Love decadent toppings? Dress your slice with Greek yogurt, whipped cream, or a sprinkle of chopped pecans for a festive twist.

It’s remarkably similar in ease to my Flourless Chocolate Cake, but offers a lighter, gently spiced alternative that welcomes fall and winter flavors. So grab those leftover sweet potatoes and treat yourself to a cake that’s cozy, healthy, and budget-friendly. Try it today and share the love!

How to Make

Quick Overview

If you’re searching for a dessert that checks all the boxes—easy, wholesome, flavor-packed—this Flourless Sweet Potato Ginger Cake is your answer! With just 10 minutes of prep and a short baking time, it’s perfect for busy days, surprise guests, or simply satisfying a sweet craving without the fuss. The best part? The batter comes together in one bowl, with no fancy equipment or complicated steps, delivering a cake that’s soft, aromatic, and absolutely delicious.

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
Pinch of salt

Directions

Preheat your oven to 350°F (175°C). Grease an 8-inch round or loaf pan with a little coconut oil, butter, or nonstick spray to ensure an easy release.
In a large mixing bowl, whisk together the mashed sweet potato, eggs, maple syrup (or honey), coconut oil (or melted butter), and vanilla extract until smooth and fully combined.
Stir in grated fresh ginger (or ground ginger), ground cinnamon, nutmeg, baking soda, and a pinch of salt. Mix until the batter is even, with no streaks of egg or potato.
Pour the batter into your prepared pan, spreading the top evenly with a spatula.
Bake in the preheated oven for 25 to 30 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the cake cool in the pan for about 10 minutes, then run a knife around the edges and carefully remove. Allow it to cool completely on a wire rack.
Slice and serve as-is, or top each piece with a dollop of Greek yogurt or whipped cream for a little extra indulgence!

What to Serve With

This sweet, spiced cake pairs beautifully with a cozy cup of chai tea, cinnamon-spiced coffee, or a glass of milk. For a richer dessert, add whipped cream, a drizzle of caramel sauce, or a handful of toasted pecans. Want to elevate it for brunch? Serve with a bowl of fresh berries or a side of vanilla yogurt. For holiday feasts, it’s the perfect ending to a roasted chicken or winter vegetable meal, balancing out hearty main dishes with gentle sweetness and spice.

Top Tips for Perfecting

For the smoothest results, use roasted or steamed sweet potato and mash it until there are no lumps left. If you’re short on time, canned sweet potato puree works as a great shortcut—just make sure it’s unsweetened. You can swap honey for maple syrup if you prefer a different flavor profile. Fresh ginger gives the brightest kick, but ground ginger is a handy pantry substitute.

Don’t overbake: a slightly underdone center will ensure a moist cake, so start checking at 25 minutes. If you prefer a firmer texture for easy slicing, let the cake cool completely before cutting. And if you’re feeling adventurous, add a handful of chopped walnuts or chocolate chips for an extra treat!

Storing and Reheating Tips

Store any leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The texture actually improves a bit as it rests, becoming even moister and more flavorful! For longer storage, freeze individual slices wrapped tightly in plastic and foil for up to 2 months.

When you’re ready to enjoy, thaw overnight in the refrigerator or gently warm slices in the microwave for 10-15 seconds. If you’d like that freshly-baked feel, reheat in a low oven (300°F/150°C) for a few minutes until just warmed through.

FAQs

Can I make this cake vegan?
Yes! Replace eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) and use coconut oil instead of butter for a fully plant-based version.

Can I use canned sweet potatoes?
Absolutely. Just make sure they’re plain and unsweetened, then drain and mash before measuring one cup.

What if I don’t have fresh ginger?
You can substitute ground ginger at half the amount (1/2 teaspoon). The flavor is lighter but still delicious!

Can I double the recipe?
Sure! Double all the ingredients and bake in a 9×13 inch pan, increasing the bake time by 5-10 minutes as needed.

Is this cake freezer-friendly?
Definitely. Slice, wrap, and freeze for up to 2 months. Thaw in the fridge or gently reheat before serving.

Conclusion

Flourless Sweet Potato Ginger Cake is a fantastic way to turn humble ingredients into a star-worthy dessert. With its tender crumb, aromatic spices, and naturally sweet flavor, it’s sure to become a new family favorite—especially for those seeking gluten-free treats. Fast, flexible, and full of cozy charm, this cake deserves a spot in your regular baking rotation. Give it a try, and don’t forget to explore more simple, wholesome recipes on the blog. Happy baking!