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A moist, warmly spiced sweet potato cake made without milk or wheat flour, using almond and oat flours for a tender, naturally gluten-free crumb.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups mashed roasted sweet potato
  • 1.25 cups almond flour
  • 1/2 cup oat flour
  • 1/3 cup maple syrup
  • 2 eggs (or flax eggs)
  • 1/4 cup oil
  • 1 tsp vanilla extract
  • 1.5 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp baking powder
  • 1/4 tsp salt

Equipment

  • mixing bowls
  • whisk
  • Baking Pan
  • Spatula

Method
 

  1. Preheat oven to 350°F and line a baking pan with parchment paper.
  2. Whisk sweet potato, maple syrup, eggs or flax eggs, oil, and vanilla until smooth.
  3. Stir in almond flour, oat flour, spices, baking powder, and salt until just combined.
  4. Spread batter into the prepared pan and smooth the top.
  5. Bake 28–32 minutes or until the center is set. Cool before slicing.

Nutrition

Calories: 220kcalCarbohydrates: 22gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 160mgPotassium: 330mgFiber: 4gSugar: 10gVitamin A: 120IUVitamin C: 5mgCalcium: 10mgIron: 6mg

Notes

For a vegan version, replace eggs with flax eggs. Add nuts or raisins for extra texture.

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