Name: Flourless Sweet Potato Ginger Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups mashed sweet potatoes (cooked and cooled); 3 large eggs; 1/3 cup maple syrup or honey; 1/4 cup melted coconut oil; 1 tablespoon freshly grated ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 teaspoon vanilla extract; 1/2 teaspoon baking soda; 1 teaspoon apple cider vinegar; 1/4 teaspoon salt

This flourless sweet potato ginger cake is a moist, spiced dessert that brings out the natural sweetness of sweet potatoes with a warming touch of ginger. It’s grain-free, easy to make, and perfect for cozy evenings or holiday gatherings. The dense and satisfying texture makes each slice feel indulgent, yet it’s made with wholesome ingredients.

Flourless Sweet Potato Ginger Cake

Why You’ll Love This Recipe

I love how this cake delivers incredible flavor and moisture without the need for flour. The sweet potatoes add a rich, earthy sweetness, while fresh ginger brings a pleasant zing that elevates the taste. It’s naturally gluten-free, and I find it’s a great option for friends or family with dietary restrictions. Plus, it’s simple to whip up, making it ideal for busy days when I still want something homemade and delicious.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mashed sweet potatoes (cooked and cooled)
Eggs
Maple syrup or honey
Coconut oil (melted)
Freshly grated ginger
Ground cinnamon
Nutmeg
Vanilla extract
Baking soda
Apple cider vinegar
Salt

directions

I start by preheating the oven to 350°F (175°C) and greasing a loaf pan or lining it with parchment paper.
In a large bowl, I mix together the mashed sweet potatoes, eggs, maple syrup, melted coconut oil, vanilla extract, and freshly grated ginger until smooth.
Then I add in the cinnamon, nutmeg, salt, and baking soda, stirring well to combine.
I finish the batter by mixing in the apple cider vinegar, which helps activate the baking soda for a better rise.
I pour the batter into the prepared pan and smooth the top.
The cake goes into the oven for about 45–50 minutes, or until a toothpick inserted into the center comes out clean.
I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This cake makes about 8 slices and takes approximately 15 minutes to prepare and 45–50 minutes to bake. Cooling time is another 30 minutes.

Variations

I like to experiment by adding chopped pecans or walnuts for extra crunch. Sometimes I swap the ginger for pumpkin spice if I want a slightly different flavor profile. If I’m craving something a little sweeter, I’ll stir in a handful of dark chocolate chips. For a dairy-free topping, I often serve it with a dollop of whipped coconut cream.

storage/reheating

I store the cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I warm individual slices in the microwave for about 15–20 seconds. It also freezes well—wrapped tightly in plastic wrap and foil—for up to 3 months. I just thaw it in the fridge overnight before serving.

FAQs

How do I cook the sweet potatoes for this cake?

I usually bake the sweet potatoes at 400°F for about 45 minutes until they’re fork-tender, then let them cool before mashing.

Can I use canned sweet potatoes?

Yes, I can use canned sweet potatoes, but I make sure they’re unsweetened and thoroughly drained before mashing.

What can I substitute for coconut oil?

I sometimes use melted butter or another neutral oil like avocado oil if I don’t have coconut oil on hand.

Is this cake suitable for people with gluten intolerance?

Yes, since it’s flourless, it’s naturally gluten-free—just make sure all other ingredients are certified gluten-free if needed.

Can I make this cake vegan?

I haven’t tested it with egg replacements, but flax eggs or a commercial egg substitute might work with some texture variation.

Conclusion

This flourless sweet potato ginger cake is a cozy, flavorful treat that’s as nourishing as it is delicious. I love how simple it is to make, and the warm spices paired with sweet potatoes always hit the spot. Whether I’m sharing it with guests or enjoying a quiet slice with tea, this cake never disappoints.