Gluten Free Sweet Potato Cake with Maple Cream Cheese Frosting
This Gluten Free Sweet Potato Cake with Maple Cream Cheese Frosting is a delicious healthier dessert recipe for fall.
Equipment
Ingredients
Wet
- 2 large eggs
- ¾ cup sweet potato puree
- ¼ cup milk
- 1 teaspoon Nielsen Massey Vanilla extract
- 2 tablespoon maple syrup
- ½ cup coconut sugar
- 2 tablespoon oil of choice
Dry
- 1 ½ cups + 2 tablespoon oat flour gluten free if needed
- 1 cup almond flour
- 1 tablespoon arrowroot starch or sub cornstarch
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
Maple vanilla cream cheese frosting
- 1 cup cream cheese full fat
- ¼ cup maple syrup
- 1 teaspoon Nielsen Massey Vanilla extract
- Pinch salt
- 3 tablespoons softened unsalted butter
Instructions
- Preheat oven to 350 degrees.
- Mix together all of your wet ingredients in a large bowl until smooth. Pour in dry ingredients and mix.
- Pour batter into an 8x8 baking dish lined with parchment paper. Bake for 35-40 minutes.
- Let cake cool for at least 1 hours, otherwise the frosting will melt on the cake. I recommend popping the cake in the fridge for at least 15 minutes at the end of cooling to make sure it is completely cool.
- Add all frosting ingredients to a bowl with a hand mixer or a tabletop mixer. Beat on medium high, until light and fluffy.
- Spread frosting on cake. Slice and enjoy.
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