Sweet Potato Cake (Gluten-Free)
GF Sweet Potato Cake is moist, soft, and topped with an amazing cream cheese frosting. Perfectly spiced is a great fall dessert recipe!
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About this recipe
GF Sweet Potato Cake is super easy to make and perfect for fall tea time or dessert. For more fall treats I leave the link to these sweet potato cupcakes that are amazing!
It’s made with almond flour and topped with a tangy cream cheese frosting that adds richness and pairs very well. The cake is very moist, soft, and perfectly spiced.
It’s a great idea to add to your sweet potato recipes. This easy GF cake recipe will become a favorite.
Ingredients
The main ingredients of this recipe are:
- Flour: store-bought almond flour, brown rice flour, and corn starch. You can also use homemade almond flour.
- Sweet potato: fresh sweet potato puree.
- Oil: sunflower oil.
- Eggs: room temperature eggs are better.
- Milk: whole milk.
- Spices: ground cinnamon, ginger, and nutmeg. But feel free to play with spices.
How to make GF Easy Sweet Potato Cake
Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of an 8-inch Springform Cake Pan (20cm).
For the cake:
Make a sweet potato puree and let it cool (this step is in case you don’t use canned puree). It’s better to roast the sweet potatoes in the oven.
Whisk almond flour, brown rice flour, cornstarch, baking powder, baking soda, salt, and spices. Set aside.
In a large bowl beat the oil with the sugar. Add the sweet potato pure and mix. Add the eggs one by one beating well after each addition, and the vanilla extract. Mix well.
Add sifted dry ingredients to the wet ones along with the milk and mix until combined.
Pour the mixture into the prepared pan.
Bake for 50 minutes, keep in mind that all ovens are different. To know if it’s ready insert a toothpick into the center of the cake, it should come out clean, with no streaks of batter.
Let cool before removing.
Top cold cake with cream cheese frosting and finish up with chopped toasted walnuts (optional).
For the frosting:
In a medium bowl, beat softened butter, softened cream cheese, powdered sugar, and lemon juice with an electric mixer until getting the desired consistency.
Storing
Keep leftovers covered in the refrigerator. You can freeze it in an air-tight container or freezer bag.
Variations
- Flour: this recipe takes almond flour, brown rice flour, and cornstarch. You can try different GF flour, like potato starch, white rice flour, and so on.
- Dried fruits: add toasted dried fruits to the batter, like walnuts or almonds.
- Topping: you can leave the cake as it is, with no cream cheese frosting, it’s delicious too. Another option is to add chocolate chunks to the batter, it pairs very well.
Sweet Potato Cake (Gluten-Free)
Ingredients
For the cake
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 3/4 cup sweet potato puree
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup brown rice flour
- 1/2 cup almond flour
- 1/2 cup corn starch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 cup milk
- 1/3 cup chopped toasted walnuts
For the frosting
- 7 ounces cream cheese, softened at room temperature (200gr)
- 1/3 cup unsalted butter, softened (80gr)
- 1/2 cup and 2 tablespoons powdered sugar (100gr)
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of an 8-inch Springform Cake Pan (20cm).
For the cake:
- Make a sweet potato puree and let it cool (this step is in case you don’t use canned puree). It’s better to roast the sweet potatoes in the oven.
- Whisk almond flour, brown rice flour, cornstarch, baking powder, baking soda, salt, and spices. Set aside.
- In a large bowl beat the oil with the sugar. Add the sweet potato pure and mix. Add the eggs one by one beating well after each addition, and the vanilla extract. Mix well.
- Add sifted dry ingredients to the wet ones along with the milk and mix until combined.
- Pour the mixture into the prepared pan.
- Bake for 50 minutes, keep in mind that all ovens are different. To know if it’s ready insert a toothpick into the center of the cake, it should come out clean, with no streaks of batter.
- Let cool before removing.
- Top cold cake with cream cheese frosting and finish up with chopped toasted walnuts (optional).
For the frosting:
- In a medium bowl, beat softened butter, softened cream cheese, powdered sugar, and lemon juice with an electric mixer until getting the desired consistency.
Notes
- Keep leftovers covered in the refrigerator. You can freeze it in an air-tight container or freezer bag.
