Recipe characteristics
- You can serve it for breakfast, as a healthy snack or a healthy sweet treat
- It’s full of flavors thanks to sweet potato puree and gingerbread spice mix
- It’s quick and easy to make
- Requires only one bowl
- Dietary requirements: vegan and gluten-free.
Notes on ingredients
- Oat flour: It’s naturally gluten-free but if you have celiac disease or gluten sensitivity, stick to certified gluten-free oat flour to avoid possible cross-contamination.
- White rice flour: Rice flour is a delicate neutral tasting gluten-free flour that I use quite often in gluten-free baking. Although it’s naturally gluten-free, if you have celiac disease or gluten sensitivity, always make sure you buy certified gluten-free to avoid any cross-contamination issues.
- Fine almond flour: I used fine almond flour made from blanched almonds. I haven’t tested this cake with almond meal.
- Coconut sugar: It can be subbed with brown sugar, date sugar or regular white sugar (for a less healthy version).
- Sweet potato puree: Sweet potatoes need to be baked and made into a puree in advance. Check How to make sweet potato puree for instructions.
- Coconut cream: Always use full-fat canned coconut milk and chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.
- Aquafaba: When I refer to aquafaba, I am talking about the liquid from a can of chickpeas. If you don’t have it, try subbing it with soy milk.
- Gingerbread spice mix: If you need a substitute, you can just use Pumpkin Pie Spice instead.
- Dark chocolate (85% cocoa): You can roughly chop dark chocolate yourself or buy dark chocolate chips.
Sweet potatoes – a nutritional power house
- Sweet potatoes are considered number one in nutrition of all vegetables.
- They come in a variety of colors. Although the orange variety is the most common, they also come in white, yellow, and purple varieties (my personal favorite).
- They are an excellent source of beta carotene, vitamin C, potassium, and fiber.
- Sweet potatoes are as delicious as they are versatile. They can be prepared in both, sweet and savory dishes.
- They make an excellent addition to a healthy diet and provide a number of health benefits.
Sweet potatoes nutrition facts
1 cup (200g) of baked sweet potatoes contains approximately:
Calories: 180
Fat: 0.3 grams
Carbs: 41.4 grams
Protein: 4 grams
Fiber: 6.6 grams
Vitamin A: 769% of the Daily Value
How to make it
Step 1
Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper and grease it with coconut oil.
Step 2
Melt coconut cream over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
Step 3
In a large bowl, mix together the dry ingredients: oat flour, white rice flour, fine almond flour, coconut sugar, gingerbread or pumpkin spice mix, baking powder, and baking soda. If you have celiac disease or gluten sensitivity, always make sure to buy certified gluten-free oat flour and white rice flour to avoid possible cross-contamination.
Step 4
Add sweet potato puree (check How to make sweet potato puree for instructions), coconut cream, and aquafaba (if you don’t have aquafaba, try subbing it with soy milk) and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed. Fold in roughly chopped dark chocolate with a spatula (or you can add dark chocolate chips instead).
Step 5
Pour the batter into the prepared pan and bake for approx. 45-50 minutes ( or until a toothpick inserted in the middle comes out clean). Note: After approx. 30 minutes, loosely cover the cake with a sheet of aluminum foil to prevent the top of the cake from burning.
Step 6
Remove from the oven and let it cool fully before serving. Once cooled, sprinkle it with powdered xylitol. Slice and serve.
Tips and how-tos
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Gluten-Free Sweet Potato Cake
Ingredients
- 100 g white rice flour
- 100 g oat flour
- 50 g almond flour
- 100-110 g coconut sugar
- 200 g sweet potato puree
- 150 g coconut cream
- 60 ml aquafaba or use approx. 50 ml soy milk instead
- 1 teaspoon gingerbread spice mix
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 50 g dark chocolate
Instructions
- Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper and grease it with coconut oil.
- Melt coconut cream over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
- In a large bowl, mix together the dry ingredients: oat flour, white rice flour, fine almond flour, coconut sugar, gingerbread spice mix, baking powder, and baking soda.
- Add sweet potato puree, coconut cream, and aquafaba and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
- Fold in roughly chopped dark chocolate with a spatula.
- Pour the batter into the prepared pan and bake for approx. 45-50 minutes ( or until a toothpick inserted in the middle comes out clean).
- Note: After approx. 30 minutes, loosely cover the cake with a sheet of aluminum foil to prevent the top of the cake from burning.
- Remove from the oven and let it cool fully before serving.
Serving suggestion
- Sprinkle with powdered xylitol.
- Slice and serve.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
2 comments
Could you make a conversion to US from metric please.
Hi, John! I use grams because it is the most accurate way of measuring, especially in gluten-free baking where even the slightest difference in grams can mess up the recipe. The problem occurs when measuring a dry ingredient, like flour or sugar by volume, it usually results in a variety of different weights. For example, 50 grams of rice flour is equivalent to 0.211 ( ~ 1/4) US cup. So, when measuring 1/4 of a cup, someone might end up with 55, 60, or even 65 grams of flour which could make a big impact on the end result.
A good kitchen scale doesn’t cost much and it will really take your baking to the next level!