Description
A moist and flavorful gluten-free cake featuring sweet potato and topped with irresistible maple cream cheese frosting.
Ingredients
Scale
- 2 large eggs
- 3/4 cup sweet potato puree
- 1/4 cup milk
- 1 teaspoon Nielsen Massey Vanilla extract
- 2 tablespoons maple syrup
- 1/2 cup coconut sugar
- 2 tablespoons oil of choice
- 1 1/2 cups + 2 tablespoons oat flour
- 1 cup almond flour
- 1 tablespoon arrowroot starch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- For the Frosting:
- 1 cup cream cheese
- 1/4 cup maple syrup
- 1 teaspoon Nielsen Massey Vanilla extract
- Pinch salt
- 3 tablespoons softened unsalted butter
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together eggs, sweet potato puree, milk, maple syrup, vanilla extract, and oil until smooth.
- In another bowl, combine oat flour, almond flour, arrowroot starch, baking powder, baking soda, pumpkin spice, cinnamon, and coconut sugar.
- Gradually add the dry ingredients to the wet mixture, stirring gently until combined.
- Line an 8×8 baking dish with parchment paper and pour in the batter, spreading evenly.
- Bake for 35-40 minutes until a toothpick comes out clean.
- Cool in the pan for at least 1 hour, or refrigerate for 15 minutes.
- In a mixing bowl, combine cream cheese, maple syrup, vanilla extract, and butter. Beat until light and fluffy.
- Once the cake is cool, frost it with the cream cheese frosting.
- Slice into squares and enjoy!
Notes
For a vegan version, substitute eggs with flax eggs and use dairy-free cream cheese.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Gluten Free, Sweet Potato Cake, Maple Frosting, Fall Dessert, Healthy Baking
