Flourless Ginger Cake for Sweet Potato Recipes Lovers
I mash warm sweet potato and breathe in that deep earthy scent. Ginger wakes up the room. We whisk. The batter turns smooth and bright. A small swirl feels like a win already. The oven hums. I set the pan in the center and wait with a silly grin.
This cake skips flour yet keeps tender crumb and cozy spice. Maple brings gentle sweet. Fresh ginger gives a friendly nudge. Cinnamon leans in to help. The slice eats soft, not heavy. You taste sweet potato first. Then the warmth lands and lingers.
I serve it plain with tea when the day runs long. Friends ask for seconds and talk slows down. Want a small lift. Add yogurt or a cloud of cream. We keep this one on repeat at Cook Daily Recipe. It fits busy nights and lazy weekends. It just works.
Servings: 8 slices
Ingredients
For the Cake
- 1 cup cooked mashed sweet potato cooled
- 3 large eggs at room temperature
- 1 by 3 cup maple syrup or honey
- 2 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated fresh ginger or one half teaspoon ground ginger
- 1 teaspoon ground cinnamon
- one quarter teaspoon ground nutmeg
- one half teaspoon baking soda
- 1 pinch fine salt
Instructions
For the Cake
- Heat oven to 350 F. Grease an 8 inch pan and line the base with parchment.
- Whisk sweet potato eggs maple syrup oil and vanilla until smooth and glossy.
- Stir in ginger cinnamon nutmeg baking soda and salt until the batter looks even.
- Scrape into the pan. Smooth the top with a spatula.
- Bake 25 to 30 minutes. A toothpick in the center comes out clean or with a few soft crumbs.
- Cool 10 minutes in the pan then lift to a rack and cool fully before slicing.