Description
A moist, warmly spiced, and naturally gluten-free cake made with sweet potato, almond butter, and fresh ginger — perfect for cozy holidays or everyday treats.
Ingredients
Scale
- 1 cup mashed cooked sweet potato
- 3 large eggs
- 1/2 cup almond butter
- 1/3 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tbsp fresh grated ginger (or 1 tsp ground ginger)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves (optional)
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line an 8-inch pan with parchment or grease lightly.
- In a bowl, whisk mashed sweet potato, eggs, almond butter, maple syrup, and vanilla until smooth.
- Stir in ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
- Pour into the prepared pan and smooth the top.
- Bake 30–35 minutes until the center is set and a toothpick comes out mostly clean.
- Cool completely before slicing. Optionally top with whipped coconut cream or powdered sugar.
Notes
- Use roasted sweet potatoes for deeper flavor.
- Sunflower seed butter works as a nut-free alternative.
- To make sweeter, increase maple syrup to 1/2 cup.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
Keywords: flourless sweet potato ginger cake, gluten-free dessert, paleo cake, healthy baking