Sweet potatoes are naturally sweet, rich in nutrients, and surprisingly versatile in baking. When used as the base for a cake, they bring a soft, moist texture and subtle earthiness that’s comforting and wholesome. Best of all, they can easily be transformed into a gluten-free dessert that’s just as delicious — if not better — than traditional cakes.
In this article, you’ll learn how to make a gluten-free sweet potato cake that’s moist, naturally sweet, and bursting with warm spices. We’ll cover ingredient substitutions, topping ideas, flavor variations, and storage tips to make sure your cake is a success.
Why Sweet Potato Cake?
Sweet potato cake is:
- Gluten-free and can be dairy-free or vegan
- Naturally moist and tender, no need for lots of oil or butter
- Sweet without excess sugar
- Rich in fiber, beta-carotene, and antioxidants
- Warm and spiced — perfect for fall or year-round comfort baking
It’s ideal for people with gluten intolerance or anyone looking for a nutritious dessert that doesn’t sacrifice flavor.
Ingredients for Gluten-Free Sweet Potato Cake (One 9-inch Pan)
This cake serves 10–12 slices.
Dry Ingredients:
- 1 ½ cups (150g) almond flour
- ½ cup (60g) oat flour (gluten-free certified)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger (optional)
Wet Ingredients:
- 1 ½ cups (360g) mashed cooked sweet potato (about 2 medium)
- 2 large eggs (or flax eggs for vegan)
- ½ cup (120ml) maple syrup or honey
- ¼ cup (60ml) melted coconut oil or light olive oil
- 1 tsp vanilla extract
- 2 tbsp milk (dairy or plant-based), if needed to thin batter
Optional Add-ins:
- ½ cup chopped pecans or walnuts
- ¼ cup raisins or chopped dates
- ¼ cup unsweetened shredded coconut
- Zest of one orange or lemon for brightness
Optional Frosting:
- Cream cheese frosting (traditional or vegan)
- Coconut whipped cream
- Maple glaze (2 tbsp maple syrup + ¼ cup powdered sugar)
How to Prepare Sweet Potatoes for Baking
- Peel and cube sweet potatoes.
- Boil or steam until soft (about 15–20 minutes).
- Mash until smooth with a fork or blend for extra smoothness.
- Let cool slightly before adding to batter.
Roasting the sweet potatoes instead of boiling adds a caramelized depth of flavor.
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Grease and line a 9-inch round or square pan with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together:
- Almond flour
- Oat flour
- Baking powder
- Baking soda
- Salt
- Cinnamon, nutmeg, and ginger
Set aside.
Step 3: Mix Wet Ingredients
In another bowl, combine:
- Mashed sweet potato
- Eggs or flax eggs
- Maple syrup or honey
- Coconut oil
- Vanilla extract
Whisk until smooth. If the batter seems very thick, stir in 1–2 tbsp of milk to loosen slightly.
Step 4: Combine and Add Mix-ins
Pour the wet mixture into the dry ingredients. Stir until just combined. Gently fold in any optional mix-ins like nuts or dried fruit.
Step 5: Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean.
Let the cake cool completely in the pan before removing and frosting.
Frosting and Topping Options
This cake is flavorful enough to enjoy on its own, but here are some ways to elevate it:
Maple Cream Cheese Frosting:
- 1 block (225g) cream cheese
- 2 tbsp maple syrup
- ½ tsp vanilla
- Beat until creamy and spreadable
Coconut Whipped Cream:
- Use chilled coconut cream + 1 tbsp maple syrup
- Whip until fluffy
Simple Maple Glaze:
- ¼ cup powdered sugar
- 2 tbsp maple syrup
- 1 tbsp milk
- Mix and drizzle over cooled cake
Serving Suggestions
Serve this sweet potato cake:
- Chilled with a hot cup of coffee or tea
- As part of a holiday spread (it’s perfect for Thanksgiving!)
- With a scoop of vanilla or cinnamon ice cream
- As a breakfast cake with yogurt and fruit
Make-Ahead and Storage
- Room temperature: Keeps for 2 days in an airtight container
- Refrigerator: Up to 5–6 days (especially if frosted)
- Freezer: Slice and wrap individually for up to 2 months
To serve from frozen, thaw at room temperature for 1–2 hours or warm slightly in the oven.
Variations and Substitutions
Vegan Sweet Potato Cake
- Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg)
- Use maple syrup instead of honey
- Coconut oil or vegan butter
Spiced Sweet Potato Cake
- Add ½ tsp cloves and 1 tsp allspice for a chai-spice flavor
- Add black pepper for warmth
Chocolate Chip Sweet Potato Cake
- Add ½ cup dark chocolate chips to the batter
- Frost with chocolate ganache
Banana + Sweet Potato Cake
- Use ¾ cup mashed banana + ¾ cup sweet potato
- Add chopped walnuts and cinnamon
Nutritional Benefits
- Sweet potatoes are high in fiber, beta-carotene, and vitamin C
- Almond flour is rich in healthy fats and protein
- This cake contains no refined flour, and can be made refined sugar-free
- It’s lower on the glycemic index, great for sustained energy
Frequently Asked Questions
Can I use canned sweet potato puree?
Yes, just make sure it’s pure sweet potato, not pie filling with added sugar and spices.
Can I use all-purpose gluten-free flour instead of almond/oat?
Yes, but the texture may be lighter and less moist. Adjust liquid if needed.
Can I make it into muffins?
Absolutely. Bake at 350°F for 18–20 minutes. Yields about 10–12 muffins.
What’s the difference between sweet potato and pumpkin cake?
They’re very similar, but sweet potato is slightly sweeter and denser.
Final Thoughts: Comfort Food with a Nutritious Twist
Sweet potato cake is a fantastic example of how healthy baking can still be indulgent and satisfying. With its naturally sweet flavor, soft texture, and warm spices, this gluten-free dessert is one you’ll want to make again and again — whether for a family gathering or a cozy night in.
Packed with real ingredients and plenty of room for creative variations, it’s the kind of cake that makes you feel good before, during, and after eating it.