Gluten Free Sweet Potato Cake w/ Creamy Frosting
One thing I have missed, is a really good piece of cake. I am eating so clean now, I wanted to have a fun splurge, but not feel guilty. Sugar messes with my body. And all that jazz….. And this is the cake I made in a dream. And it was just as good when I made it IRL the next day. Husband said, “it’s a keeper!”
If the frosting is too sweet, like it was for me, you can always frost this cake with whipped cream, not sweetened. That would be amazing too. And I will be doing that next time I bake this cake. Which my kids informed me will be soon.
Sweet Potato Cake
2 cups roasted sweet potatoes, mashed (Roast in your oven, skin on, prick the skin to release the heat- roast at 425 degrees for 35-45 minutes until tender. Remove from the oven, cool, peel and mash the caramalized potatoes.)
1/4 cup coconut oil, soft
1/2 cup shredded carrots
1/2 cup shredded zucchini, liquid squeezed out
1 tbsp. vanilla
1/2 cup coconut sugar
1/2 cup 4% fage yogurt
1/2 cup buttermilk or sour coconut milk
1 1/2 cups gluten free flour (Bob’s Red Mill)
Pinch of salt
1 tbsp. roasted cinnamon
1 tsp. fresh nutmeg
1 tsp. baking soda
2 tsps. baking powder
Cream cheese frosting (below)
Preheat your oven to 350 degrees.
Butter and place parchment paper on the bottom of 2- 9″ cake pans.
In a large bowl, combine the mashed sweet potato, coconut oil, vanilla, sugar, eggs, yogurt and sour milk. Stir to combine. Then add the dry ingredients, and carrots and zucchini. Divide the batter into the 2 pans evenly.
Place the cakes in the oven and bake for 30-35 minutes, until the cake springs back when lightly touched, a toothpick comes out clean from the center. Remove from the oven and cool. Make the frosting below.
Cream Cheese Frosting
4 oz. cream cheese
1/2 cup heavy whipping cream or full fat coconut milk (fatty part only)
1 tsp. Maple flavoring
Powdered sugar to thicken about 2 1/2 cups
Pecans (whole, haves and chopped) for garnish
Pumpkin seeds for garnish
Whip the frosting until nice and cream and thick. Frost the cooled cake, middle and top. Garnish with pecans and pumpkins seeds. Keep refrigerated until ready to serve.
Happy Baking! XO
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