Gluten Free Sweet Potato Cake

Name: Gluten Free Sweet Potato Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 1/4 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; 2/3 cup oil (I recommend avocado or canola); 1/3 cup non-dairy milk (I used Milkadamia); 1/2 cup pecans (or walnuts)

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This moist and decadent Gluten Free Sweet Potato Cake is full of 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!

A baked gluten free sweet potato cake in a loaf pan.

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Why This Cake Is Great:
Ingredient Notes:
Tips for Success:
Recipe Step-By-Step Directions:
Frosting Recipes:
Tips and Recipe FAQ:
More Gluten Free Cake Recipes:
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💬 Comments

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.

This is a simple cake to make with canned sweet potato puree, or you can roast and puree your sweet potatoes from scratch.

If you love cake, check out all of my incredible gluten free cake recipes. I have so many delicious cake flavors to choose from!

Why This Cake Is Great:

It has some great stealthy healthy stuff, and your kids will never know.
For all of the sweet potatoes, this cake stays pretty fluffy and is not dense.
You can bake it as a loaf cake, sheet cake, or even cupcakes!
Add in any fun mixins you like including chocolate chips, nuts, etc.

If you love cakes baked in a loaf tin, try this Gluten Free Lemon Pound Cake recipe too!

Ingredient Notes:

Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend, Pillsbury Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
Xanthan Gum - If your blend doesn't contain either xanthan or guar gum, please add one teaspoon.
Baking Powder - Use aluminum free.
Sweet Potato - Use canned pureed sweet potato, or you can roast and puree your own from scratch.
Eggs - Use size large.
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.

Tips for Success:

Be very careful not to overmix your wet and dry ingredients. If you overmix the cake batter, your cake will turn out dense.
Do not use a stand mixer for the above reason.
Use a spray oil for the baking pan. I like to use avocado or coconut spray oil. It really helps this cake slide easily out of the pan.
It can be hard to know when the cake is finished baking if you are baking in a loaf pan. 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.

For more sweet potato goodness, try this easy Gluten Free Sweet Potato Scones recipe too!

Recipe Step-By-Step Directions:

Step 1: Add all the dry ingredients to a large mixing bowl. Use a wire whisk to blend the ingredients together.

To measure your gluten free flour, I recommend using the spoon method or leveling method.

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: In a medium bowl, add your wet ingredients. Use a whisk to whip the ingredients.

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 the pan evenly. Drop some additional nuts or chocolate chips on top.

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 do the toothpick test to ensure the middle is baked. See Tips For Success above if you need instructions for 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.

The front view of the baked sweet potato cake loaf.

If you love sweet potatoes as much as we do, you will also want to try my Gluten Free Sweet Potato Pie recipe!

Tips and Recipe FAQ:

How do you puree sweet potato?

Bake your sweet potatoes in the oven or air fryer as you would typically do. Scoop out the sweet potato flesh into a blender and pulse it with 2 tablespoons of water to soften it more for this recipe.

How do you store gluten free sweet potato cake?

Store this cake in an airtight container in the refrigerator. It will keep fresh for up to 4 days. You can soften it in the microwave for 35-40 seconds if you like it warm.

Can you freeze this cake?

Yes! This cake is easy to freeze, either whole or as slices. Be sure the cake is cooled to room temperature, and place it into a freezer bag. Squeeze out the extra air and seal it. It will keep fresh for up to 4 months in the freezer.