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Front view of a sweet potato slice with cream cheese frosting on a white plate.

Moist Sweet Potato Cake (Gluten-Free)

Josefina Almond Yes
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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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Cakes
Cuisine International
Servings 8

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.

Notes

Keep leftovers covered in the refrigerator. You can freeze it in an air-tight container or freezer bag.
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