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Sweet Potato Ginger Cake

Irresistibly Moist Sweet Potato Ginger Cake You’ll Love

This Sweet Potato Ginger Cake combines earthy sweetness with rich flavors in a delightful gluten-free dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American, Gluten Free
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 medium Sweet Potatoes cooked and mashed
  • 1 cup Almond Butter or your favorite nut or seed butter
  • 1/2 cup Maple Syrup or honey/agave syrup
  • 3 large Eggs or flax eggs for a vegan version
  • 1 teaspoon Vanilla Extract use pure for best flavor
  • 2 tablespoons Freshly Grated Ginger
  • 1 teaspoon Ground Cinnamon essential for flavor
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/2 teaspoon Salt to balance sweetness
  • 1 teaspoon Baking Soda leavening agent

Equipment

  • 9-inch round cake pan
  • mixing bowl
  • spatula
  • Pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Peel and chop the sweet potatoes, boil until fork-tender, then mash.
  3. Combine mashed sweet potatoes, almond butter, maple syrup, eggs, and vanilla in a bowl.
  4. Stir in grated ginger, cinnamon, nutmeg, cloves, and salt until well mixed.
  5. Sprinkle baking soda over the batter and gently fold in until just combined.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake for 30 to 35 minutes; check doneness with a toothpick.
  8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
  9. Cool completely before serving or adding toppings.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 29mgSodium: 170mgPotassium: 300mgFiber: 3gSugar: 10gVitamin A: 4000IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Store cake at room temperature for up to 2 days, or refrigerate for up to a week.

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