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Sweet Potato Ginger Cake

Sweet Potato Ginger Cake: A Cozy Gluten-Free Treat

Sweet Potato Ginger Cake is a warm and comforting gluten-free dessert filled with natural sweetness and spicy warmth from ginger.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: Gluten-Free
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups mashed sweet potatoes roast until fork-tender
  • 3 large eggs act as a binder
  • 1/2 cup maple syrup substitute with honey if preferred
  • 1 teaspoon vanilla extract opt for pure extract
  • 1 tablespoon grated ginger fresh ginger preferred
  • 1 teaspoon cinnamon adjust to taste
  • 1/4 teaspoon nutmeg use sparingly
  • 1/4 teaspoon salt essential in baking
  • 1 teaspoon baking soda acts as a leavening agent
  • 2 cups almond flour can be substituted with other nut flours
Optional Add-Ins
  • 1/2 cup chopped nuts walnuts or pecans are great choices
  • 1 cup chocolate chips for an indulgent twist

Equipment

  • oven
  • mixing bowl
  • baking sheet
  • cake pan
  • whisk

Method
 

Step-by-Step Instructions for Sweet Potato Ginger Cake
  1. Preheat your oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork, then place them on a baking sheet lined with parchment paper. Roast for 45–50 minutes, or until fork-tender. Allow them to cool slightly, then peel the skins and mash the flesh in a bowl until smooth and creamy.
  2. In a large mixing bowl, combine the mashed sweet potatoes with eggs, maple syrup, and vanilla extract. Add in the freshly grated ginger and whisk until smooth.
  3. In another bowl, mix the almond flour, baking soda, cinnamon, nutmeg, and salt. Gradually fold the dry ingredients into the wet mixture until a thick batter forms. Incorporate optional nuts if desired.
  4. Prepare an 8-inch round cake pan by greasing it. Pour the batter into the prepared pan and spread it evenly. Bake for 35–40 minutes until set in the center.
  5. Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

This cake can be enjoyed plain or dressed up with your favorite toppings like whipped cream.