I took a weekend trip upstate to visit an old friend I hadn’t seen since my teaching days. She’s a retired art teacher who now runs a cozy pottery studio and grows the most beautiful sweet potatoes you’ve ever seen.
One chilly afternoon, while we drank spiced tea and swapped stories about retirement, she handed me a basket of still-dusty sweet potatoes fresh from her garden. I remember the earthy smell on my hands as I packed them in my tote, already thinking about the flavors I wanted to bring out.
Back home, I wanted to bake something that felt warm and nourishing, like that visit. I didn’t want anything too sugary or heavy. Just something honest. Something that reminded me of fall sweaters, old books, and slow mornings. I peeled one of those sweet potatoes, mashed it, and combined it with ginger, cinnamon, and a bit of maple syrup. The kitchen smelled like comfort itself.
This cake came together so naturally. No flour, no fuss—just ingredients that felt like home. It’s tender with a gentle spice, not too sweet, and perfect with a mug of tea or coffee. Every time I bake it now, I think of that little studio, the laughter echoing off clay-covered walls, and the quiet joy of reconnecting with someone who knows your past like a well-worn novel.
Short Description
A moist, flourless sweet potato cake with warm ginger spice, sweetened naturally and made with wholesome ingredients. It’s a gluten-free treat that’s cozy, comforting, and perfect for tea time or dessert.
Key Ingredients
- 1 cup (200g) mashed sweet potato – about 1 medium potato, cooked and mashed
- 3 large eggs
- ¼ cup (60ml) maple syrup or honey
- ¼ cup (60g) melted coconut oil or butter
- 1 tsp vanilla extract
- ½ cup (60g) almond flour
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp baking soda
Tools Needed
- Mixing bowls
- Whisk
- Rubber spatula
- 8-inch round or square cake pan
- Parchment paper
- Oven
- Toothpick (for doneness test)
Cooking Instructions
Step 1: Prep the Pan and Oven
Preheat your oven to 350°F (175°C). Line an 8-inch round or square cake pan with parchment paper and lightly grease the sides.
Step 2: Mash the Sweet Potato
If not already done, cook the sweet potato until fork-tender (roast, steam, or microwave). Peel and mash it until smooth. Measure 1 cup (200g) and let it cool slightly.
Step 3: Combine Wet Ingredients
In a large bowl, whisk the mashed sweet potato, eggs, maple syrup or honey, melted coconut oil (or butter), and vanilla extract until smooth and well-blended.
Step 4: Mix in Dry Ingredients
Add the almond flour, ground ginger, cinnamon, nutmeg, and baking soda. Stir with a spatula just until combined—don’t overmix.
Step 5: Bake
Pour the batter into the prepared pan and smooth out the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. The top should feel set and slightly springy.
Step 6: Cool and Serve
Let the cake cool in the pan for 10 minutes, then lift it out and place it on a wire rack to cool completely. The texture improves as it cools, so don’t rush this part.
Why You’ll Love This Recipe
– Gluten-free and grain-free
– Naturally sweetened
– Packed with warming spices
– Moist and tender with no flour needed
– Easy to make in one bowl
– Great for breakfast, snack, or dessert
– Freezer-friendly and travel-friendly
Mistakes to Avoid & Solutions
Using hot sweet potato
Hot mash will scramble the eggs. Let it cool before mixing.
Solution: Wait until it’s just warm to the touch.
Overmixing the batter
It can make the cake too dense.
Solution: Stir gently and just until everything is combined.
Skipping parchment paper
This cake can stick since it’s flourless.
Solution: Always line your pan and grease the sides well.
Using raw sweet potato
Raw sweet potato won’t work here.
Solution: Cook it first—roasting adds the best flavor.
Not checking doneness
It might look set on top but still be wet inside.
Solution: Use a toothpick to test the center.
Serving and Pairing Suggestions
Serve this cake slightly warm or at room temperature. It pairs beautifully with:
– A dollop of Greek yogurt or whipped coconut cream
– Drizzle of maple syrup or almond butter
– A cup of chai, spiced tea, or light roast coffee
– Fresh berries on the side
– Sprinkle of crushed pecans or walnuts for crunch
It’s perfect for brunch tables, teatime snacks, or plated simply for dessert. Great served family-style in slices or cut into squares for a more casual setting.
Storage and Reheating Tips
Room temperature: Store covered for up to 2 days
Fridge: Keep in an airtight container for up to 5 days
Freezer: Wrap slices individually and freeze for up to 2 months
Reheat: Warm in the microwave for 15–20 seconds or in a toaster oven for a slightly crisp edge
FAQs
1. Can I use canned sweet potato?
Yes, just make sure it’s 100% pure and not sweetened or spiced.
2. Can I replace almond flour with another flour?
Almond flour is key to the texture. Other flours will change the structure, but you can try hazelnut or cashew flour as similar options.
3. Is it okay to make this cake vegan?
Yes, use flax eggs (1 tbsp flax + 3 tbsp water per egg) and maple syrup. Note the texture may be a bit softer.
4. Can I double the recipe?
You can. Use a 9×13-inch pan and extend the baking time by 5–10 minutes. Check with a toothpick.
5. Can I add toppings before baking?
Yes! Chopped nuts or a sprinkle of coconut sugar adds a lovely crunch on top.
Tips & Tricks
Roast the sweet potato instead of boiling—it brings out a deeper flavor.
Don’t skip the spices—they balance the natural sweetness.
A pinch of salt (optional) enhances the flavor even more.
Line your pan well—flourless cakes can be a bit clingy.
Let it cool completely for the best texture—it firms up as it rests.
Recipe Variations
1. Chocolate-Swirled Sweet Potato Cake
Add 2 tbsp cocoa powder to the batter and swirl in ¼ cup melted dark chocolate before baking.
2. Coconut-Ginger Cake
Swap coconut oil for butter and add 2 tbsp shredded coconut to the batter. Top with toasted coconut after baking.
3. Orange Spice Cake
Add 1 tsp orange zest to the batter and reduce ginger to 1 tsp for a brighter, citrusy twist.
4. Banana-Sweet Potato Cake
Use ½ cup mashed banana and ½ cup sweet potato. Reduce syrup to 2 tbsp since banana adds sweetness.
5. Mini Muffins Version
Divide the batter into a greased mini muffin tin. Bake at 350°F for 12–15 minutes. Great for grab-and-go snacks.
Final Thoughts
The scent of this cake always makes the house feel like home. It’s the kind of bake that doesn’t demand much, yet offers so much in return—comfort, warmth, and a deep sense of ease. A recipe like this doesn’t need decoration or drama. Just a plate, a fork, and maybe someone to share it with. I like to think of it as a quiet nod to the old ways—real food, simple steps, full hearts. Sometimes, that’s enough.
Let me know if you’d like a printable recipe card or an Instagram caption to go with it!
Flourless Sweet Potato Ginger Cake
Print ThisIngredients
- 1 cup (200g) mashed sweet potato – about 1 medium potato, cooked and mashed
- 3 large eggs
- ¼ cup (60ml) maple syrup or honey
- ¼ cup (60g) melted coconut oil or butter
- 1 tsp vanilla extract
- ½ cup (60g) almond flour
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp baking soda
Instructions
Step 1: Prep the Pan and Oven
Preheat oven to 350°F (175°C). Line an 8-inch pan with parchment and lightly grease the sides.
Step 2: Mash the Sweet Potato
Cook sweet potato until soft, then peel and mash until smooth. Measure 1 cup (200g) and let it cool.
Step 3: Combine Wet Ingredients
Whisk mashed sweet potato, eggs, maple syrup (or honey), melted coconut oil (or butter), and vanilla in a large bowl.
Step 4: Mix in Dry Ingredients
Add almond flour, ginger, cinnamon, nutmeg, and baking soda. Stir gently until just combined.
Step 5: Bake
Pour batter into pan and smooth the top. Bake for 25–30 minutes, or until a toothpick comes out clean.
Step 6: Cool and Serve
Cool in pan for 10 minutes, then transfer to a wire rack. Let it cool completely before slicing.
