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Flourless Sweet Potato and Ginger Cake topped with candied ginger and a dusting of cinnamon

Delicious Flourless Sweet Potato and Ginger Cake

A moist and flavorful gluten-free cake made with sweet potato and fresh ginger, perfect for dessert or a sweet snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups mashed sweet potato about 2 medium sweet potatoes
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup maple syrup
  • 1/4 cup melted coconut oil
  • 3 large eggs
  • 1 tbsp freshly grated ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Method
 

  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
  2. Peel and cube the sweet potatoes, then boil until tender. Mash them until smooth and let cool.
  3. In a large mixing bowl, combine the mashed sweet potato, almond flour, coconut flour, maple syrup, melted coconut oil, eggs, grated ginger, cinnamon, baking soda, and salt. Mix until well combined.
  4. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  5. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. Slice and serve with a dusting of powdered sugar or a dollop of whipped cream, if desired.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For a nut-free version, substitute almond flour with oat flour.