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!