Gluten Free Sweet Potato Cake with Maple Cream Cheese Frosting

Jump to Recipe

Gluten Free Sweet Potato Cake with Maple Cream Cheese Frosting is a cozy, moist, and flavorful dessert perfect for fall. The sweet potato puree keeps the cake tender while warm spices like pumpkin spice and cinnamon add comforting flavor. Naturally sweetened with maple syrup and coconut sugar, it feels wholesome yet indulgent. The tangy maple cream cheese frosting ties everything together for a decadent finish.

For more delicious cake recipes try my pumpkin cake or my salted caramel banana cake.

Why you'll love this recipe

It is moist, tender, and perfectly spiced for fall.
It is naturally sweetened and refined sugar free thanks to maple syrup and coconut sugar.
It has a rich maple cream cheese frosting that feels indulgent but balanced.
It is gluten free and made with wholesome flours like oat and almond.

Ingredients for oat and almond flour sweet potato cake

Eggs – Provide structure, stability, and help the cake rise.
Sweet potato puree – Adds natural sweetness, moisture, and a soft texture.
Milk – Helps thin the batter and adds moisture.
Vanilla extract – Enhances overall flavor and warmth.
Maple syrup – Provides natural sweetness and a subtle caramel-like flavor.
Coconut sugar – Adds sweetness with a hint of molasses flavor.
Oil of choice – Contributes richness and keeps the cake moist.
Oat flour – Provides structure while keeping the cake gluten free.
Almond flour – Adds moisture, tenderness, and a light nutty flavor.
Arrowroot starch or cornstarch – Helps bind ingredients and improves texture.
Baking powder – Gives lift and makes the cake rise.
Baking soda – Works with the acids to add additional rise and lightness.
Pumpkin spice – Adds warm, cozy flavor.
Cinnamon – Boosts the spiced sweetness and depth of flavor.
Cream cheese – Creates a tangy, creamy base for the frosting.
Maple syrup – Sweetens the frosting naturally.
Vanilla extract – Enhances the sweetness and flavor of the frosting.
Salt – Balances the sweetness and enhances flavor.
Unsalted butter – Adds richness and helps create a smooth, fluffy texture.

Instructions

Mix together batter.

Add batter to baking dish and bake.

Beat together frosting.

Frost and serve.

Substitutions

eggs - can be subbed for flax eggs.
butter - you can use real or vegan butter here.
coconut sugar - this can be subbed with another granular sugar. I recommend brown sugar.
cream cheese - you can use vegan cream cheese.
DO NOT substitute out the flours, this will negatively impact the texture of the cake.

Storage instructions

The extra cake can be stored in a sealed container in your fridge for up to 4 days.

Recipe FAQ

Can I make this recipe vegan?

Yes, use a flax egg, vegan butter and vegan cream cheese.

Can I make the frosting without a hand mixer?

You need to use a hand mixer or regular mixer - otherwise the frosting will not emulsify. I do think you could make it in a blender but I have not tried.

Recipe pro-tips

Do not sub out the flours in this recipe, the recipe will not work.

I like to use a good quality cream cheese for the best tasting frosting. I really like Mary's or Good Culture.

Make sure the cake is FULLY cooled before frosting, otherwise you will end up with a big mess.

Other fall desserts to try

If you try this Gluten Free Sweet Potato Cake with Maple Cream Cheese Frosting please leave me a rating and review on this blog post. This is the best way to support me!

Tag me on Instagram so I can repost you!

Subscribe to my newsletter to get my latest recipes straight to your inbox.