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–+ servings
Flourless sweet potato ginger cake served on a plate with a fork

Flourless Sweet Potato Ginger Cake

A dense, moist cake infused with warm spices and sweet potatoes, making it a perfect fall dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American, Fall
Servings 8 servings
Calories 280 kcal

Ingredients
  

Main Ingredients

  • 2 cups roasted and mashed sweet potato (about 2 medium sweet potatoes) Measure by weight for consistent results; about 400–450 grams.
  • 4 large eggs, at room temperature Room temperature eggs help the batter emulsify smoothly.
  • 1 cup brown sugar or coconut sugar
  • 1/2 cup plain yogurt or full-fat Greek yogurt Use dairy-free yogurt for vegan options.
  • 1/3 cup neutral oil (canola, vegetable, or light olive oil)
  • 2 tsp baking powder Check for gluten-free certification if needed.
  • 1 tsp baking soda
  • 1 1/2 tsp ground ginger (or 2 tsp freshly grated)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp fine sea salt
  • 1 tsp vanilla extract
  • Zest of 1 orange optional for brightness
  • to taste Powdered sugar or a simple glaze for finishing Optional.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan or cake pan, or use parchment paper for easy release.
  • If you haven’t already, roast whole sweet potatoes at 400°F until tender (about 45–60 minutes). Let cool, peel, and mash until smooth. You can also microwave them for a quicker option.

Mixing Ingredients

  • In a large bowl, whisk the eggs and sugar until combined. Add the mashed sweet potato, yogurt, oil, and vanilla, whisking until smooth and uniform.
  • In a separate bowl, stir together baking powder, baking soda, ground ginger, cinnamon, nutmeg, and salt.
  • Add the dry mix to the wet mixture and fold gently until you can’t see streaks of batter. Stir in orange zest if using.

Baking

  • Pour batter into the prepared pan and smooth the top. Bake for 35–50 minutes, until the cake is set and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
  • Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Dust with powdered sugar, brush with a simple glaze, or serve plain with whipped cream.

Notes

Don't overmix the batter to keep the cake tender. Check doneness starting at 30 minutes and avoid overbrowning. For added texture, fold in chopped walnuts or pecans if desired. This cake is gluten-free and can easily be made nut-free.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 2gSodium: 180mgFiber: 3gSugar: 20g
Keyword Autumn Baking, Flourless Cake, Ginger Cake, gluten-free dessert, Sweet Potato
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