Gluten Free Sweet Potato Cake with Dairy Free Cream Cheese Frosting
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This gluten free and dairy free sweet potato cake is such a great fall dessert. Most of the time pumpkin is the hero of the season but this cake proves to be a keeper!
If you need an easy dessert for a fall gathering, this is the one! Everyone will be amazed that it’s sweet potato giving it that moistness and not actually pumpkin.
Not to mention, no one will even notice that it’s gluten and dairy free. The fall spices are locked in and truly give this dessert a special flavor! It isn’t crazy sweet, which is nice. But the dairy free cream cheese frosting takes care of that, lol!
Just like canned pumpkin, grocery stores do sell sweet potato purée. Or you can bake 2 medium sweet potatoes in the oven. Microwaving them is also great if you want a quick option!
I went with gluten free 1:1 flour for this recipe but you could use oat flour instead, if you wish. Oat flour is easy to make at home. Just throw some gluten free old fashioned oats in a blender. Blend on a high speed until it’s the desired fineness of flour you prefer.
Don’t forget to bring the vegan butter and dairy free cream cheese to room temperature. I like to do this while the cake is baking in the oven. This will help the frosting cream together so much easier. Take my word for it!
Be sure to let the sweet potato cake cool completely before frosting. This is how you’ll maintain a crumb free beautiful white frosting. Toss some pecans on top for decoration and cut into pieces when ready to enjoy!
Many Hugs,
Cathleen
Gluten Free Sweet Potato Cake with Dairy Free Cream Cheese Frosting
Ingredients
- 1 ¼ cups sweet potato puree
- 1 ½ cups dairy free milk
- ½ cup avocado oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 2 cups gluten free flour
- 1 cup coconut sugar
- 3 teaspoons pumpkin pie spice
- sprinkle of nutmeg
- 3 teaspoons baking powder
- ½ teaspoons baking soda
- Pinch of sea salt
- ½ cup dairy free cream cheese, room temperature
- ½ cup vegan butter, at room temperature
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F. Line a baking dish with parchment paper.
- Add all the wet ingredients to a large mixing bowl and mix until smooth. Sift the dry ingredients to the bowl and mix well. Try not to over mix. Pour the batter into your baking dish. Bake for 30-35 minutes or until a inserted toothpick comes out clean. Allow the cake to cool completely in the baking dish before applying the frosting.
- To make the cream cheese frosting, cream the dairy free cream cheese and vegan butter together until smooth. Then sift in the powdered sugar little by little. Continue whipping until smooth. Spread frosting liberally and add crushed pecans if desired.
Nutrition Facts
Calories
413.94Fat
21.43Sat. Fat
7.96Carbs
54.46Fiber
3.23Net carbs
51.22Sugar
32.13Protein
4.2Sodium
297.54Cholesterol
29.89Nutritional Info is generated automatically and may not be 100% accurate.