Moist Sweet Potato Cake (Gluten-Free)
This GF Sweet Potato Cake is moist, soft, and made with alternative flours. It delivers a tender texture and rich taste, and the smooth cream cheese frosting adds the perfect finishing touch. Perfect easy GF cake recipe for holidays, family gatherings, or simply as a treat at home.
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About this sweet potato dessert idea
This GF Easy Cake is soft, moist, and topped with a rich and smooth cream cheese frosting. For more GF sweet potato recipes, here is the link to these sweet potato cupcakes that are amazing!
The cake is made with alternative flours, among them almond flour, and topped with a cream cheese frosting that adds richness and pairs very well. It’s perfectly sweetened and spiced, and it will become a favorite sweet recipe with vegetables. It’s ideal for holidays, family gatherings, or simply as a treat at home.
Can I make this cake ahead of time?
Yes, you can bake the cake in advance, and top the cake before serving.
Ingredients
The main ingredients of this recipe are:
- Flour: almond flour, brown rice flour, and corn starch.
- Sweet potato: canned sweet potato puree, or homemade puree.
- Oil: sunflower oil.
- Eggs: room temperature eggs are better.
- Milk: whole milk for the best consistency and flavor.
- Spices: ground cinnamon, ginger, and nutmeg.
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 in a medium bowl. Set aside.
In a large bowl, beat the oil with the sugar. Add the sweet potato puree 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, keeping in mind that all ovens vary in temperature. 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 the 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 you get the desired consistency. Let chill in the refrigerator for at least 20 minutes before spreading onto the cake.
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 flours, like potato starch, white rice flour, and so on. Or replace with a gluten-free all-purpose flour blend.
- Dried fruits: add toasted almonds, walnuts, or pecans for crunchiness.
- Chocolate: Add chocolate chips to the butter for a twist.
- Spiced cake: increase all the spices for a strong flavor.
- Topping: Leave the cake on its own, it’s delicious too.
For more GF sweet recipes with vegetables
Moist 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 (200g), softened at room temperature
- 1/3 cup unsalted butter, softened (80g)
- 1/2 cup and 2 tablespoons powdered sugar (100g)
- 1 tablespoon fresh 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 in a medium bowl. Set aside.
- In a large bowl, beat the oil with the sugar. Add the sweet potato puree 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 the cold cake with cream cheese frosting and finish up with chopped toasted walnuts (optional).
For the cream cheese frosting:
- In a medium bowl, beat softened butter, softened cream cheese, powdered sugar, and lemon juice with an electric mixer until you get the desired consistency. Let it chill in the refrigerator for at least 20 minutes before spreading it onto the cake.