Sweet Potato Cake (Gluten Free, Paleo) (Edit recipe)

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This healthy sweet potato cake is made with pureed sweet potato and almond flour and sweetened with coconut sugar. It's moist and tender with a sweet, nutty flavor. This cake is not only gluten free, but dairy free, paleo and refined sugar free.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

35 minutes

INGREDIENTS

18

Serves: 9

Ingredients

Cake

1.5 cups Almond Flour, (125g) sifted, spooned & leveled
0.333 cup Tapioca Starch, (42g)
0.333 cup Coconut Sugar
2 tsp Grain-Free Baking Powder - Otto's Naturals
0.25 tsp Himalayan Pink Salt
1 tsp Cinnamon, Ceylon
0.5 tsp Ginger, Ground
0.5 cup Sweet Potato, cooked and pureed (125g)
2 whole Eggs
0.25 cup Avocado Oil
0.25 cup Almond Milk
1 tsp Pure Vanilla Extract

Frosting

0.333 cup Palm Oil Shortening, (or butter), room temp
2 Tbsp Pure Maple Syrup
0.5 tsp Pure Vanilla Extract
3 Tbsp Tapioca Starch

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 degrees F. Line an 8" x 8" baking dish with parchment paper and set aside.
In a large bowl, combine the dry cake ingredients. This includes the almond flour, tapioca starch, coconut sugar, baking powder, salt and spices.
In a separate bowl, whisk together the wet cake ingredients. This includes the sweet potato, eggs, oil, milk and vanilla.
Pour the wet mixture into the dry mixture and whisk until smooth.
Pour the batter into your lined baking dish.
Place the cake in your oven and bake at 350 degrees for 35-40 minutes.
After baking, remove the cake from the oven and let it cool to room temperature in the baking dish.
To make the frosting, place all frosting ingredients in a large bowl and mix with an electric whisk.
Once the cake has fully cooled, frost the cake and decorate to your liking.
This cake is best stored in a sealed container in the fridge, up to one week.

Notes

For best results, measure ingredients by weight (when given). To make your frosting sweeter, you can swap the tapioca starch for powdered sugar.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	219
Fat:	16 g
Carbohydrates:	18 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	163 mg
Fiber:	1 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.