Description
This healthy sweet potato cake is made with almond flour and sweetened with coconut sugar, then topped with a dairy free frosting. It's gluten free and paleo friendly.
Ingredients
Scale
Cake
- 1 1/2 cups blanched almond flour (125g) sifted, spooned and leveled
- 1/3 cup tapioca starch (42g)
- 1/3 cup coconut sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup pureed sweet potato (125g)
- 2 large eggs
- 1/4 cup oil (I used avocado oil)
- 1/4 cup milk (I used unsweetened almond milk)
- 1 tsp vanilla extract
Frosting
- 1/3 cup palm shortening (or butter)
- 2 Tbsp maple syrup
- 1/2 tsp vanilla extract
- 3 Tbsp tapioca starch
Instructions
- 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.