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Flourless Sweet Potato and Ginger Cake

A moist and warmly spiced gluten free cake made with almond flour, mashed sweet potatoes, olive oil, and fresh ginger.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240

Ingredients
  

Cake Batter
  • 2 cups mashed sweet potatoes roasted and cooled
  • 1.5 cups almond flour
  • 3 eggs large
  • 0.5 cup olive oil
  • 0.5 cup honey or maple syrup
  • 1 tbsp fresh grated ginger or 1 tsp ground ginger
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp sea salt
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • 8-inch cake pan
  • Wire rack
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
  2. Whisk mashed sweet potatoes, eggs, olive oil, honey, and vanilla until smooth.
  3. In another bowl, mix almond flour, baking powder, baking soda, spices, and salt.
  4. Fold dry ingredients into wet ingredients gently until combined.
  5. Pour batter into pan and smooth the top.
  6. Bake for 35–45 minutes until a toothpick comes out clean.
  7. Cool 15 minutes in pan, then transfer to wire rack to cool completely.

Notes

Roasting sweet potatoes enhances flavor. Use fine almond flour for best texture.