This moist and decadent Gluten Free Sweet Potato Cake has rich flavors. It is easy to make as a loaf cake or a sheet cake with my cinnamon buttercream frosting. Try this recipe and see how delicious sweet potatoes can be in desserts!
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I am pretty excited about this new cake recipe. This dessert has some stealthy nutrients from sweet potato, and I give the option to include some extra protein by adding collagen protein.
If you love cake, check out my incredible gluten free cake recipes. I have so many delicious cake flavors to choose from!
Why I love this gluten-free sweet potato cake:
- It has some great, stealthy, healthy stuff, and your kids will never know.
- This cake stays pretty fluffy and is not dense for all of the sweet potatoes.
- You can bake it as a loaf cake, sheet cake, or even cupcakes! I share tasty frosting recipes below.
- Add any fun mixins, including chocolate chips, nuts, etc.
- This is a simple cake with canned sweet potato puree, or you can roast and puree your sweet potatoes from scratch.
If you love cakes baked in a loaf tin, try this Gluten Free Lemon Pound Cake recipe too!
Allergen Information:
This easy sweet potato loaf cake is gluten-free, dairy-free, soy-free, nut-free, and oat-free.
Flour Blends Tested:
1. King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
2. Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten free flour blend – If your blend doesn’t contain either xanthan or guar gum, please add one teaspoon.
- Baking Powder – Use aluminum-free baking powder.
- Sweet Potato – Use canned pureed sweet potato, or roast and puree your own from scratch.
- Eggs – Use size large eggs.
- Oil – Any light oil is okay to use. I used avocado oil.
- Collagen Protein Powder – This is optional if you want a little protein added. Be sure your collagen powder is unflavored.
For more sweet potato goodness, try this easy Gluten Free Sweet Potato Scones recipe, too!
Tips For Success
1. Be very careful not to overmix your wet and dry ingredients. If you overmix the cake batter, your cake will turn out dense.
2. Do not use a stand mixer for the above reason.
3. Use a spray oil for the baking pan. I like to use avocado or coconut spray oil. It helps this cake slide easily out of the pan.
4. If you bake the cake in a loaf pan, it can be difficult to know when it is done. To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake must be baked longer.
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Step-By-Step Photos and Directions:
Step 1: Add all the dry ingredients to a large
I recommend using the spoon or leveling method to measure your gluten-free flour.
Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour. You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Step 2: Add the wet ingredients to a medium bowl. Whisk to combine.
Step 3: Pour the wet ingredients into the dry ingredients and mix gently. Do not overmix your batter. (See Tips for Success above for more reasons you do not want to overmix the batter.)
Step 4: Add the mixins and gently fold them in with a rubber spatula.
Step 5: Grease a loaf pan or a cake pan. Pour the batter into the pan and spread it out to fill it evenly. Sprinkle with additional nuts or chocolate chips.
Step 6: Bake the cake for 25-40 minutes. Sorry for that big range. The baking time will vary depending on the pan you use and how deep the pan is. If you use a cake pan, 25-30 minutes is probably how long it will take to bake this cake. Loaf pans are tall and take longer, so plan for a loaf pan for 35-40 minutes.
Step 7: Remove the cake from the oven and perform the toothpick test to ensure the middle is baked. See Tips For Success above for instructions on the toothpick test.
Step 8: Cool the cake on a wire cooling rack before cutting.
Frosting Recipes:
Want to top this yummy cake with frosting? Use either this Cinnamon Buttercream Frosting recipe from my pumpkin cupcakes or Vanilla Buttercream Frosting.
If you love sweet potatoes as much as we do, you will also want to try my Gluten Free Sweet Potato Pie recipe!
Frequently Asked Questions:
Bake your sweet potatoes in the oven or air fryer as usual. Scoop out the sweet potato flesh into a blender and pulse it with 2 tablespoons of water to soften it more for this recipe.
Store this cake in an airtight container in the refrigerator. It will keep fresh for up to 4 days. If you like it warm, you can soften it in the microwave for 35-40 seconds.
Yes! This cake is easy to freeze, either whole or in slices. After cooling to room temperature, place the cake in a freezer bag, squeeze out the extra air, and seal it. It will keep fresh for up to four months in the freezer.
More Gluten Free Cake Recipes:
- Gluten Free Hummingbird Cake
- Easy Gluten Free Chocolate Pound Cake
- Gluten Free Spice Cake
- Gluten Free Pumpkin Bundt Cake – You can use sweet potato puree instead of pumpkin to make a yummy sweet potato bundt cake!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Sweet Potato Cake
Ingredients
- 2 ¼ cups gluten free flour blend * see notes
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder aluminum free
- 15 ounces sweet potato puree * see note
- 2 large eggs
- ⅔ cup oil I recommend avocado or canola
- ⅓ cup non-dairy milk I used Milkadamia
- ½ cup pecans or walnuts
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Instructions
- Preheat the oven to 350º F.
- Add the dry ingredients to a large bowl and mix.
- In a smaller mixing bowl, add the wet ingredients and whisk to blend.
- Pour the wet ingredients into the dry ingredients and add the chopped nuts.
- Mix gently until just barely mixed. This will help keep your cake fluffy.
- Pour the batter into a greased loaf pan, bundt, or cake pan.
- Bake for 25-40 minutes. This varies widely depending on if you are baking in a cake pan or loaf/bundt pan due to the depth of the pan.
- Remove the cake and test with a toothpick to ensure the middle is baked.
- To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to be baked longer.
- Allow the cake to cool on a cooling rack.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work. I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan or guar gum, add one teaspoon.
- I highly recommend using canned pureed sweet potatoes, but you can definitely roast and use fresh sweet potatoes as well.
- Store in an airtight container in the fridge for up to four days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
