Looking for a dessert that’s healthy, flourless, and bursting with warm, cozy spices? This Flourless Sweet Potato Ginger Cake is a naturally gluten-free option that’s moist, flavorful, and perfect for fall baking—or anytime you’re craving something comforting without the guilt. Whether you’re avoiding gluten, trying to cut back on processed ingredients, or just want to use up that extra sweet potato, this recipe ticks all the boxes. Packed with real ingredients like mashed sweet potatoes, fresh ginger, and maple syrup, this cake offers a wholesome twist on traditional spice cake. It’s perfect for holiday gatherings, weeknight desserts, or as a healthy snack.
Why You’ll Love This Cake
This recipe is naturally gluten-free and can easily be adapted for dairy-free or paleo diets. It’s a perfect treat if you want something hearty but without refined flour. Sweet potatoes provide a rich, moist texture and pair beautifully with the heat of fresh ginger and warming spices like cinnamon and nutmeg. Plus, it’s incredibly easy to prepare. The batter comes together in one bowl and requires no fancy equipment. If you’re new to gluten-free baking, this is a great place to start. You can also check out this guide to gluten-free baking from Minimalist Baker for more tips.
Ingredients You’ll Need
To make this delicious flourless cake, gather the following ingredients:
• 1 ½ cups mashed sweet potato (about 2 medium potatoes)
• 3 large eggs
• ⅓ cup maple syrup or honey
• 2 tablespoons coconut oil (melted)
• 2 teaspoons freshly grated ginger
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• 1 teaspoon apple cider vinegar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• Optional: 2 tablespoons almond flour for added structure
You’ll notice this list keeps things simple and whole. If you want to go all-in on sweet potato desserts, check out this Sweet Potato Brownies recipe as a bonus option for your dessert rotation.
How to Make Flourless Sweet Potato Ginger Cake
Start by preparing your mashed sweet potato. You can either roast the potatoes in the oven until tender or steam them for a quicker option. Once cooked, let them cool, then mash until smooth and creamy.
In a mixing bowl, whisk together the eggs, maple syrup, melted coconut oil, vanilla extract, and freshly grated ginger. Stir in the mashed sweet potatoes until the mixture is fully combined.
In a separate small bowl, mix your dry ingredients: cinnamon, nutmeg, cloves, and baking soda. Fold these into the wet mixture until a smooth batter forms. Add the apple cider vinegar last—this helps the cake rise without traditional leaveners.
If using almond flour, fold it in at this stage for extra structure. Pour the batter into a greased or parchment-lined 8-inch round cake pan. Bake at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Health Benefits of Sweet Potatoes
Sweet potatoes aren’t just tasty—they’re loaded with nutrition. They’re rich in fiber, vitamin A (in the form of beta-carotene), vitamin C, and potassium. These nutrients support immune health, gut function, and vision. Plus, they have a naturally sweet taste, which allows you to reduce added sugars in baking. Want to learn more? This article from Healthline dives into six evidence-based benefits of sweet potatoes that make them a smart choice for everyday meals and treats alike.
Flavor & Texture Profile
The result is a cake that’s tender, moist, and warmly spiced. The ginger provides a sharp, zingy contrast to the creamy sweetness of the sweet potatoes. With no traditional flour, the texture is denser than a typical cake but still delightfully soft. It pairs wonderfully with a dollop of Greek yogurt or coconut whipped cream. If you like sweet and spicy combinations, this will be a hit.
Tips and Substitutions
One of the best things about this recipe is its flexibility. Want to make it a little sweeter or heartier? You can! For a low-sugar version, substitute the maple syrup with monk fruit sweetener or stevia syrup, though the texture may change slightly. Don’t have fresh ginger? Ground ginger works too—just reduce the amount to ½ teaspoon to avoid overpowering the flavor. Coconut oil can be swapped with avocado oil or even melted butter if you’re not dairy-free.
Add-ins like chopped walnuts, raisins, or dark chocolate chips can boost the texture and make this cake feel more indulgent. For those who enjoy a little crunch or contrast, topping the batter with a sprinkle of chopped pecans before baking is a great touch.
If you’re inspired by flavor variations, try pairing this recipe with the cozy Cinnamon Honey Butter Sweet Potato Cornbread for another sweet potato-forward treat with a unique twist.
Serving Suggestions
This cake shines all on its own, but if you’re entertaining or simply treating yourself, consider these serving upgrades:
• Top with a swirl of coconut whipped cream or Greek yogurt
• Drizzle with a spiced maple glaze (mix powdered sugar, maple syrup, and cinnamon)
• Add a dollop of cream cheese frosting if you’re not avoiding dairy
• Serve warm with a scoop of dairy-free vanilla ice cream
• Dust with powdered sugar and add a pinch of cinnamon for a minimalist finish
It also makes a fantastic holiday brunch item alongside coffee, chai, or herbal tea. Try it with lemon verbena or ginger tea to enhance the spiced notes in the cake.
Frequently Asked Questions
Yes! It’s paleo-friendly as long as you stick to natural sweeteners like honey or maple syrup and avoid any grain-based flours.
You can try replacing the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), but expect a denser, slightly moister cake. It may not rise as much without the eggs.
This cake keeps well in the fridge. Store it in an airtight container for up to 5 days. You can also freeze slices—wrap individually and thaw overnight in the fridge or reheat in the microwave for 30–45 seconds.
Absolutely. Just make sure it’s 100% sweet potato with no added sugars or fillers. The texture will be a bit smoother, which actually works great in this recipe.
Yes! It’s subtly sweet and easy to chew. You might consider reducing the ginger a bit if your kids aren’t fans of spicy notes.
Nutritional Notes
This cake is rich in complex carbs and vitamins from sweet potatoes, making it more nutrient-dense than typical flour-based desserts. With no refined sugars and plenty of fiber, it supports stable energy without the sugar crash. It’s also lower in calories than many traditional cakes, especially when portioned thoughtfully. If you’re tracking macros or calories, use a tool like MyFitnessPal to calculate based on your specific ingredients.
Conclusion
This Flourless Sweet Potato Ginger Cake is proof that healthy doesn’t mean boring. With its naturally sweet, spiced flavor and dense, satisfying texture, it’s a dessert you’ll feel good about making and even better about eating. Whether you’re gluten-free by necessity or by choice, this cake brings flavor and function together in one perfect slice.
Try it for your next holiday gathering, meal prep dessert, or wellness-friendly potluck item. And when you do, don’t forget to snap a photo and tag us—we love seeing your creations! If you’re craving more sweet potato goodness, check out our other recipes like Sweet Potato Brownies or Sweet Potato Cornbread.
Ready to bake something that loves you back? This is your new go-to.