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Gluten-Free Sweet Potato Cake

by Nensi Beram
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Gluten-Free Sweet Potato Cake

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

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • 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.

Gluten-Free Sweet Potato Cake

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

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

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.

Gluten-Free Sweet Potato Cake

Tips and how-tos

How to roast sweet potatoes
  • Preheat oven to 200°C.
  • Line a baking sheet with parchment paper.
  • Wash orange-flashed sweet potatoes thoroughly and pat them dry with a dishtowel.
  • Place on a baking sheet and bake for 40-50 minutes (depending on the size) or until sweet potatoes are fork-tender.
  • Check at 35 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes.
  • Let them cool down a bit before peeling.
How to make sweet potato puree
  • Place the skinless sweet potato flesh in a blender or food processor.
  • Process for 30 seconds, or until smooth (you may need to scrape the sides down a time or two to get all of the sweet potato pureed).
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Gluten-Free Sweet Potato Cake

Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us!  Also, if you post it on Instagram,  please tag us with @alltheworldisgreen because we love to see your remakes.


Gluten-Free Sweet Potato Cake

Gluten-Free Sweet Potato Cake

Nensi Beram
Gluten-Free Sweet Potato Cake is a flavorful and easy to make one-bowl cake, great to serve for breakfast, as a healthy snack or a healthy sweet treat. Vegan and gluten-free!
Prep Time 20 mins
Cook Time 50 mins
Cuisine Gluten-free, Vegan
Servings 8
Calories 300 kcal

Ingredients
  

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.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Gluten-Free Sweet Potato Cake
Amount per Serving
Calories
300
% Daily Value*
Fat
 
14
g
22
%
Sodium
 
182
mg
8
%
Carbohydrates
 
41
g
14
%
Fiber
 
4
g
17
%
Sugar
 
12
g
13
%
Protein
 
6
g
12
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword baking with sweet potatoes, sweet potato cake, sweet potato dessert

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