Sweet Potato Cake (Gluten-Free)

This gluten-free sweet potato cake has a moist, tender crumb flavored with cinnamon, ginger, and nutmeg. Made with almond flour and topped with creamy cream cheese frosting, it’s a delicious fall snacking cake.

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Fall sweet potato recipes

Save this gluten-free sweet potato cake for fall baking! Cinnamon, ginger, and nutmeg give it just the right amount of spice, while almond flour keeps the crumb tender and moist. Add tangy cream cheese frosting and toasted walnuts on top, and you’ve got a spiced cake that’s just as good for an afternoon coffee as it is for your Thanksgiving table.

If you love baking with sweet potatoes, try these gluten-free sweet potato muffins for another easy treat.

What goes in: ingredient notes

Some NOTES about the main ingredients of this recipe:

• Almond flour: Adds a subtle nutty flavor and contributes to the cake’s tender texture. You can use store-bought or homemade almond flour, but finely ground almond flour works best for a smoother crumb.
• Sweet potato: You can use canned puree or make your own by roasting sweet potatoes until tender, then mashing or blending them until smooth. Let homemade puree cool before using it.
• Oil: natural oil, like sunflower oil.
• Eggs: room-temperature eggs are better.
• Milk: whole milk for the best consistency and flavor.
• Spices: ground cinnamon, ginger, and nutmeg. This trio gives the cake its signature spiced flavor without overpowering the sweet potato.
• Chopped toasted walnuts: Add a lovely crunch that contrasts with the soft cake and creamy frosting. Toasting them beforehand brings out even more of their nutty flavor.

How to make Gluten-Free Sweet Potato Cake

Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of an 8-inch baking pan.

Make the cake:

If using homemade puree, roast the sweet potatoes until tender, mash or blend until smooth, and let the puree cool completely.

In a medium bowl, whisk together the brown rice flour, almond flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

In a large bowl, beat the oil and brown sugar together. Add the sweet potato puree and mix until combined. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Sift the dry ingredients into the wet mixture, add the milk, and mix until just combined.

Pour the batter into the prepared cake pan and spread it evenly.

Bake for 50 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean, without streaks of wet batter.

Let the cake cool before removing it from the pan. Allow it to cool completely before frosting.

Spread the cream cheese frosting over the cooled cake and finish with chopped toasted walnuts, if desired.

Prepare the frosting:

In a medium bowl, beat the softened butter, softened cream cheese, powdered sugar, and lemon juice with an electric mixer until smooth and creamy.

Because this cake has cream cheese frosting, store leftovers covered in the refrigerator. For longer storage, freeze the cake in an airtight container or freezer-safe bag. For the best results, freeze individual slices and thaw them in the refrigerator before serving.

Good to know: baking tips

• Let the sweet potato puree cool. If you’re making your own, let it cool completely before adding it to the batter. Roasting the sweet potatoes is the best option because it helps remove excess moisture, giving you a thicker puree that won’t make the cake too wet.
• Use finely ground almond flour. It helps create a smoother, more tender crumb. Both store-bought and homemade almond flour work!
• Use room-temperature eggs. They blend more easily with the other ingredients and help create a uniform batter.
• Don’t overmix the batter. Mix until the ingredients are just combined for a tender cake.
• Cool the cake completely before frosting. Cream cheese frosting softens easily, so give the cake enough time to cool before spreading it on top.
• Toast the walnuts for extra flavor. A quick toast brings out their nutty flavor and adds a lovely crunch to each slice.

You might wonder: FAQ

Does this cake taste like sweet potato? The sweet potato adds a subtle sweetness and helps keep the cake moist, but its flavor isn’t overpowering. The cinnamon, ginger, and nutmeg shine through, making this cake taste more like a lightly spiced cake than a savory sweet potato dish!

Can I use homemade sweet potato puree? Absolutely! Roast the sweet potatoes until fork-tender, then mash or blend them until smooth. Roasting is best because it helps remove excess moisture, giving you a thicker puree that works well in this cake. Let it cool completely before adding it to the batter.

Can I make this cake without the cream cheese frosting? Yes. You can serve the cake plain. The frosting adds a creamy, tangy finish, but it is not essential to enjoying the cake.

Can I Make Sweet Potato Cake Ahead of Time? Yes. Bake the cake ahead and let it cool completely. Store it covered in the refrigerator if you’re preparing it in advance, and frost it closer to serving time for the best presentation.

If you like baking with vegetables:

• Carrot Cake
• Chocolate Beetroot Cake
• Chocolate Beet Muffins
• Carrot Cake Cupcakes
• Zucchini Muffins

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