This flourless sweet potato cake with a splash of gin is a moist, tender dessert that highlights the natural sweetness and creamy texture of cooked sweet potato. It smells warm and spicy from cinnamon, tastes lightly boozy and bright from the gin, and has a soft, almost custardy crumb thanks to the eggs and almond flour. Serve it plain, dusted with powdered sugar, or with a dollop of whipped cream for a simple, elegant finish. For a savory-sweet dinner pairing idea, try it alongside a savoury sweet potato mash pairing.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 of 8):
- Calories per serving: 220 kcal
- Protein: 4 g
- Carbohydrates: 24 g
- Fat: 11 g
- Fiber: 2 g
- Sugar: 15 g
- Sodium: 60 mg
Why Make This Flourless Sweet Potato Cake with Gin Extract
This cake is quick to make, naturally gluten-free, and uses simple pantry ingredients. The sweet potato keeps the cake moist and gives a silky texture, while gin adds a subtle herbal brightness that lifts the flavors. It’s a great way to use leftover mashed sweet potato and makes a unique alternative to standard butter or pound cakes. The aroma as it bakes is warm with cinnamon and a faint citrusy note from the gin, making it perfect for cozy gatherings or an unexpected weeknight treat.
How to Make Flourless Sweet Potato Cake with Gin Extract
This cake comes together in four simple phases: prepare, mix, bake, and finish. The batter is easy to stir by hand and yields a tender, slightly dense cake that slices cleanly when cooled.
Ingredients:
- 2 cups mashed sweet potatoes
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup melted butter or coconut oil
- 1/4 cup gin
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or nonstick spray and line the bottom with parchment paper to make unmolding easier.
Step 2: Mixing
In a large mixing bowl, combine the mashed sweet potatoes, almond flour, sugar, eggs, melted butter or coconut oil, gin, and vanilla extract. Mix until smooth and uniform.
Step 3: Cooking
Add the baking powder, cinnamon, and salt, and mix until well combined. Pour the batter into the prepared cake pan and spread it evenly. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean and the top is set and lightly golden.
Step 4: Finishing
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve as-is or top with your favorite frosting, whipped cream, a dusting of powdered sugar, or toasted nuts.
How to Serve Flourless Sweet Potato Cake with Gin Extract
Serve slices at room temperature for the best texture. Pair with lightly sweetened whipped cream, a spoonful of mascarpone, or a citrus glaze to brighten the gin notes. For holiday gatherings, top with toasted pecans and a drizzle of maple syrup. This cake also works well warm with a scoop of vanilla ice cream.
How to Store Flourless Sweet Potato Cake with Gin Extract
- At room temperature: Store in an airtight container for up to 2 days.
- Refrigerated: Keep covered in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.
- Frozen: Wrap tightly in plastic wrap and foil, or place slices in an airtight container for up to 3 months. Thaw overnight in the fridge and warm gently before serving.
Expert Tips for Perfect Flourless Sweet Potato Cake with Gin Extract
- Use well-drained, smooth mashed sweet potato for consistent batter texture. If mashed potatoes are watery, cook a bit longer on the stove to remove excess moisture.
- Measure almond flour by spooning it into the cup and leveling—don’t pack it, or the cake will be dense.
- Room-temperature eggs incorporate more easily and help create a smoother batter.
- If you want less alcohol flavor, reduce gin to 2 tablespoons or replace with orange juice for a citrus note.
- Test doneness with a toothpick near the center; a few moist crumbs are okay, but there should be no wet batter.
- For a crisper edge, bake in a dark metal pan; for a gentler bake, use a light-colored pan.
Delicious Variations
- Citrus Gin Cake: Add 1 teaspoon orange zest to the batter and swap gin for orange-infused gin or orange juice (nonalcoholic).
- Maple-Spice: Replace granulated sugar with 1/3 cup maple syrup and reduce butter slightly; add 1/4 teaspoon nutmeg.
- Nutty Crunch: Stir in 1/3 cup toasted chopped pecans or walnuts for texture.
- Booze-Free Version: Omit gin and add 2 tablespoons extra melted butter and 1 teaspoon orange juice for extra flavor.
- Frosted Celebration Cake: Frost with cream cheese icing (cream cheese, butter, powdered sugar, and vanilla) for a richer dessert.
Frequently Asked Questions
Q: Is this cake gluten-free?
A: Yes. The recipe uses almond flour and no wheat flour, so it is gluten-free. Always check labels on your ingredients if you have a severe gluten allergy.
Q: Can I omit the gin or replace it?
A: Yes. Omit gin for a non-alcoholic version or replace it with orange juice, apple juice, or a non-alcoholic gin substitute. Use 2–4 tablespoons depending on taste.
Q: Can I use canned sweet potatoes?
A: Yes. Canned pumpkin- or sweet potato-style purees work in a pinch. Drain any excess liquid and taste for sweetness before adding sugar.
Q: How do I know when the cake is done?
A: A toothpick inserted into the center should come out clean or with a few moist crumbs. The top should be set and slightly golden; it will firm up as it cools.
Q: Can I make this vegan?
A: To veganize, try using a flax or chia egg replacement (1 tablespoon ground flax + 3 tablespoons water per egg) and use coconut oil instead of butter. The texture will be slightly different and may be denser, but it will still be tasty.
Q: Can I double the recipe?
A: Yes. Double the ingredients and bake in a larger pan or two pans. Check bake time—larger pans may need a few extra minutes.
Q: How long will leftovers stay moist?
A: Stored well in the fridge, the cake stays moist for about 4–5 days. Bring to room temperature or warm briefly before serving to soften the crumb.
Conclusion
This Flourless Sweet Potato Cake with Gin Extract is an easy, flavorful dessert that turns simple ingredients into a moist, aromatic treat. It’s naturally gluten-free, flexible with substitutions, and friendly to make-ahead plans. Try the lighter, nut-forward contrast of a related recipe like the flourless almond cake with kombucha macerated berries for more flourless cake inspiration. Give this cake a try—bake one evening, enjoy the warm scent, and share slices with friends.
Print
Flourless Sweet Potato Cake with Gin
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free
Description
A moist and tender cake highlighting sweet potato, with a hint of gin for a unique flavor.
Ingredients
- 2 cups mashed sweet potatoes
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup melted butter or coconut oil
- 1/4 cup gin
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, combine the mashed sweet potatoes, almond flour, sugar, eggs, melted butter or coconut oil, gin, and vanilla extract. Mix until smooth.
- Add the baking powder, cinnamon, and salt, and mix again until well combined. Pour the batter into the prepared cake pan and spread evenly. Bake for 25–30 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve as-is or top with your favorite toppings.
Notes
Can be served plain, dusted with powdered sugar, or accompanied by a dollop of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
