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This Flourless Potato Ginger Cake redefines gluten-free baking with its moist texture and warming spices. Sweet potatoes bring natural sweetness while ginger adds a zesty kick – no flour required!
When my grandmother first made this Flourless Potato Ginger Cake decades ago, gluten-free wasn’t a trend – it was necessity. Her secret? Using nutrient-rich sweet potatoes as both base and binder. Today, this heritage recipe remains my favorite autumn comfort food.
Get Ready to Cook
Gather your ingredients and prepare for a kitchen filled with the intoxicating aroma of ginger and spices!
What to Expect
- Time: 45 minutes (15 prep + 30 bake)
- Difficulty: Beginner-friendly
Before You Begin
Pro Tips: Bake sweet potatoes ahead for quicker prep. Taste mashed potatoes first – their natural sweetness varies by variety.
Ingredients You’ll Need
| 2 cups | mashed sweet potatoes (about 2 medium) |
| 3⁄4 cup | almond butter |
| 1⁄2 cup | pure maple syrup |
| 3 | large eggs |
| 1 tsp | vanilla extract |
| 1 tbsp | freshly grated ginger |
| 1 tsp | ground cinnamon |
| 1⁄2 tsp | ground nutmeg |
| 1⁄4 tsp | ground cloves |
| 1⁄4 tsp | salt |
| 1 tsp | baking soda |
Step-by-Step Guide
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan
- Peel and boil sweet potatoes until fork-tender. Drain and mash thoroughly
- In large bowl, combine mashed potatoes, almond butter, maple syrup, eggs, and vanilla. Mix until smooth
- Add ginger, cinnamon, nutmeg, cloves, and salt. Stir until fully incorporated
- Gently fold in baking soda using spatula (don’t overmix)
- Pour batter into prepared pan, smoothing the top
- Bake 30-35 minutes until toothpick comes out clean
- Cool 10 minutes in pan, then transfer to wire rack
Pointers for Perfection & How to Store
Flavor Tip: This Flourless Potato Ginger Cake tastes even better the next day as spices meld! Store covered at room temperature for 3 days or refrigerate for 5 days.
Try this other gluten-free favorite: Gluten Free Chocolate Cookie Cake
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Flourless Potato Ginger Cake
- Total Time: 45
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Flourless Potato Ginger Cake is a warm, comforting dessert that achieves a perfectly moist crumb without any grains. By using mashed sweet potato and almond flour, it creates a naturally sweet and dense texture similar to a sticky toffee pudding. Spiced with warming ginger, cinnamon, and nutmeg, it is a healthy, gluten-free treat perfect for fall.
Ingredients
1 cup (approx. 200g) cooked, mashed sweet potato (about 1 medium potato)
3 large eggs, room temperature
1/2 cup superfine almond flour
1/4 cup maple syrup or honey
1/4 cup melted coconut oil (or butter)
1 teaspoon vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
Instructions
1. Prep & Roast: Preheat oven to 400°F (200°C). Pierce the sweet potato with a fork and roast for 45-60 minutes until very tender. Let cool, peel, and mash until completely smooth. (Alternatively, you can steam or boil the potato, but roasting adds better flavor).
2. Lower Heat: Reduce the oven temperature to 350°F (175°C). Grease an 8-inch round cake pan or springform pan and line the bottom with parchment paper.
3. Mix Wet Ingredients: In a large bowl, whisk together the mashed sweet potato, eggs, maple syrup, melted coconut oil, and vanilla extract until well combined and smooth.
4. Add Dry Ingredients: Stir in the almond flour, ground ginger, cinnamon, nutmeg, baking soda, and salt. Mix until the batter is uniform.
5. Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25–30 minutes, or until the cake is set and a toothpick inserted into the center comes out clean (or with just a few moist crumbs).
6. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Serve: Slice and serve warm or cold. It pairs beautifully with a dollop of whipped cream, yogurt, or a drizzle of extra maple syrup.
Notes
Potato Prep: Ensure the mashed sweet potato is completely smooth (use a food processor if needed) to avoid lumps in your cake.
Spices: For an extra kick, you can add 1 teaspoon of freshly grated ginger in addition to the ground spices.
Storage: This cake stays incredibly moist. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12
- Sodium: 210
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 2
- Protein: 5
- Cholesterol: 70
Your Burning Questions Answered!
1. Can I use pumpkin instead of sweet potato?
Yes, but reduce maple syrup slightly as pumpkin is less sweet.
2. How do I know when the cake is fully baked?
Edges pull from pan sides and center springs back when gently pressed.
3. Is this Flourless Potato Ginger Cake dairy-free?
Absolutely! Just skip whipped cream topping for fully dairy-free version.
Dig In & Enjoy!
This Flourless Potato Ginger Cake proves gluten-free desserts can be indulgent and flavorful. The ginger’s warmth paired with sweet potato’s earthiness creates magical autumn flavors. For more delicious ideas, follow me on Pinterest