Ingredients
For the Cake
2 cups (400g) mashed cooked sweet potato (about 2 medium potatoes, baked or steamed)
¾ cup (250ml) pure maple syrup (or coconut nectar for lower glycemic index)
½ cup (120ml) coconut oil, melted (or avocado oil for neutral taste)
2 large eggs, room temperature (see vegan option below)
1 tsp vanilla extract
1½ cups (180g) blanched almond flour (fine grind, not almond meal)
½ cup (60g) oat flour (use certified gluten-free if needed)
1 tsp baking soda
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp sea salt
✅ Vegan Option: Replace eggs with flax eggs — mix 2 tbsp ground flaxseed + 5 tbsp water per egg; let sit 10 mins.
For the Optional Maple Glaze
¼ cup (30g) powdered sugar (or blend maple sugar into a fine powder)
1–2 tbsp unsweetened almond milk (or more maple syrup)
Pinch of cinnamon
✅ Dairy-Free Tip: Ensure powdered sugar is vegan (some brands use bone char).
Step-by-Step Instructions
1. Prep the Sweet Potatoes
Bake or steam sweet potatoes until fork-tender (~45 mins baking at 400°F / 200°C).
Scoop out flesh and mash until completely smooth—no lumps!
Measure 2 cups and let cool slightly before using.
💡 Make-ahead tip: Cook sweet potatoes 1–2 days ahead and store in the fridge.
2. Mix Wet Ingredients
In a large bowl:
Whisk together mashed sweet potato, maple syrup, melted coconut oil, eggs (or flax eggs), and vanilla until smooth, creamy, and glossy.
✅ Use a hand mixer for extra silkiness.
3. Combine Dry Ingredients
In a separate bowl:
Whisk almond flour, oat flour, baking soda, cinnamon, ginger, nutmeg, and salt to combine.
Gradually fold dry mixture into wet ingredients. Stir gently just until combined—do not overmix!
✅ Batter will be thick but pourable.
4. Bake to Perfection
Preheat oven to 350°F (175°C).
Grease an 8-inch round cake pan or line with parchment paper.
Pour batter in and smooth the top with a spatula.
Bake 35–40 minutes, until:
A toothpick comes out clean
Edges pull away slightly from the pan
Top springs back when lightly pressed
Let cool in pan 15 minutes, then transfer to a wire rack to cool completely.
5. Glaze & Serve
Once fully cooled:
Make glaze: Whisk powdered sugar, almond milk, and cinnamon until smooth. Add more liquid for thinner drizzle.
Drizzle over cake or dust with cinnamon-sugar for a simpler finish.
Slice with a sharp knife and enjoy!
Serve with:
A dollop of coconut whipped cream
Fresh apple slices or pears
Your favorite herbal tea or coffee
✅ Leftovers? Store covered—the moisture deepens overnight!
You Must Know
Use blanched almond flour —it’s lighter and smoother than almond meal.
Don’t skip cooling —warm cake crumbles when cut.
Tastes better the next day? Reheats beautifully in oven or air fryer.
Freezer-friendly —cool completely and freeze up to 3 months.
Storage Tips
Store at room temperature in an airtight container for up to 3 days.
In the fridge: Up to 5 days (bring to room temp before serving).
Freeze whole or sliced: Wrap tightly and thaw overnight.
Ingredient Substitutions
Almond flour
Sunflower seed flour or tiger nut flour
Nut-free or paleo alternatives
Oat flour
Buckwheat or cassava flour
For different texture
Maple syrup
Honey (not vegan) or date syrup
Adjust consistency as needed
Coconut oil
Avocado oil or ghee (if dairy tolerated)
Neutral fat options
Eggs
Chia eggs or applesauce (less structure)
Vegan binding agents
Serving Suggestions
Serve family-style on a wooden board with linen napkins.
Great for Thanksgiving or fall gatherings.
Double the batch and freeze half for future joy.
Pack in lunchboxes (great at room temp).
Cultural Context
Rooted in modern whole-foods baking and ancient root vegetable traditions, this recipe celebrates how simple ingredients—sweet potatoes, nuts, spices—can become something deeply satisfying. Found at creative kitchens, wellness tables, and holiday feasts alike, it honors the joy of sharing food made with love—and free from compromise.
Pro Tips
Double the recipe? Yes—perfect for feeding a crowd. Use two pans.
Want more spice? Add cardamom or cloves.
Make ahead: Assemble unbaked cake and refrigerate overnight. Bake when ready.
Label your dish: People will ask for the recipe.
Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I use canned sweet potato puree?
A: Yes—but check for added sugars or preservatives. Homemade is best.
Q: Why did my cake sink?
A: Likely underbaked or opened the oven too early. Follow time and resist peeking!
Q: Is this gluten-free?
A: Yes—if using certified GF oat flour and verifying all ingredients.
Q: Can I make cupcakes?
A: Absolutely! Fill lined tins ⅔ full. Bake at 350°F for 18–22 mins.
Q: Can I air fry leftovers?
A: Not the whole cake—but reheat slices at 350°F for 6–8 mins.
Allergy Information
Contains: tree nuts (almonds), eggs (unless using flax), gluten (only if non-GF oats used).
Gluten-free option: Use certified GF oat flour.
Nut-free: Substitute almond flour with sunflower seed flour.
Always check labels—especially on processed sugars and oils.
Nutrition Facts (Per Slice – Approximate)
Based on 8 servings (no glaze)
Calories: 280
Fat: 18g
Saturated Fat: 8g
Carbohydrates: 26g
Fiber: 4g
Sugar: 14g
Protein: 6g
Sodium: 220mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
This cake doesn’t shout. It sits quietly on the plate, warmly inviting, saying everything a great treat should: “Cut me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with sweet potato, soul, and someone who says, “Let’s make it together.”
