Print
Sweet Potato Spice Cake (Gluten and Dairy Free)

Sweet Potato Spice Cake (Gluten-Free)

A gluten-free, dairy-free, refined sugar free healthy and delicious autumn spiced cake sure to get you in the mood for fall.
Course Dessert
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 10
Author Fiona Saluk

Ingredients

  • 3/4 cup Ground Almonds or almond meal
  • 1/3 cup Oat Flour
  • 1 tbsp Cinnamon
  • 1 tsp baking powder
  • 1/4 cup Applesauce
  • 1/4 cup Coconut Oil or vegetable oil
  • 3.5 cups Sliced Japanese Sweet Potatoes I left skin on
  • 6 tbsp Maple Syrup
  • 2 large eggs
  • 2 tbsp slivered almonds optional

Instructions

  1. Preheat oven to 350° F and grease an 8" cake pan
  2. Whisk together almonds, oat flour, cinnamon, baking powder in a small bowl
  3. In a separate bowl beat the oil, maple syrup, applesauce, and eggs together until well combined, should take 3-4 minutes.
  4. Pour the dry ingredients into the wet and fold until combined.
  5. In your greased pan, pour about a third of the batter, then spread half of the sweet potatoes evenly in the pan. Cover the layer with batter being sure to reserve the last third for the top.
  6. Place the rest of the sweet potatoes on the second layer of batter before pouring all the remaining batter evenly spread on top. You may need to use a wooden spoon to move around the batter, don't worry if it doesn't seem like enough.
  7. Place in the oven and cook for 45 minutes (knife should come out clean from the center)
  8. Remove from oven when ready and let cool in the pan for about 5 minutes.
  9. Flip over on a cooling rack (you may need to gently use a knife to separate the cake from the sides)
  10. Top with slivered almonds, slice and enjoy!