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Sweet Potato Ginger Cake

Sweet Potato Ginger Cake: A Moist Gluten-Free Wonder

Sweet Potato Ginger Cake is a moist, gluten-free dessert that harmonizes earthy sweet potatoes with ginger and spices.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: Gluten-Free
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Mashed Sweet Potatoes
  • 1 cup Almond Butter
  • 1/2 cup Pure Maple Syrup
  • 3 large Eggs
  • 1 teaspoon Vanilla Extract
For the Spices
  • 1 tablespoon Freshly Grated Ginger
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Cloves
For the Baking Process
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Soda

Equipment

  • 9-inch round cake pan
  • Pot
  • Mixing Bowl
  • whisk
  • spatula

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 sweet potatoes; boil in salted water until tender. Mash until smooth.
  3. Combine mashed sweet potatoes, almond butter, maple syrup, eggs, and vanilla in a bowl until creamy.
  4. Stir in ginger, cinnamon, nutmeg, cloves, and salt until well-mixed.
  5. Fold in baking soda gently without overmixing.
  6. Pour batter into the cake pan and smooth the top.
  7. Bake for 30-35 minutes until a toothpick comes out clean.
  8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 120mgPotassium: 250mgFiber: 2gSugar: 8gVitamin A: 2000IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Store in an airtight container. Can last at room temperature for 2 days or in the fridge for up to a week.

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