Sweet Potato Cake
Sweet Potato Cake is the ultimate comfort-food dessert, delivering a velvety crumb that feels decadent yet wholesome. Made with almond meal instead of wheat flour, this naturally gluten-free treat comes together in under an hour while filling your kitchen with warm, buttery aromas.
Ingredients:
- 350 g orange-fleshed sweet potatoes (about 2 medium)
- 100 g finely ground almond meal
- 100 g granulated sugar
- 40 g unsalted butter, softened, plus extra for greasing the pan
- 40 g cornstarch
- 2 large eggs, at room temperature
- Seeds from 1 vanilla bean or 1 tsp pure vanilla extract
- 1 tsp baking powder
- Pinch of fine sea salt
Instructions:
- Prep the sweet potatoes. Peel the sweet potatoes, cut into 2-cm chunks, and place them in a saucepan filled with cold, lightly salted water.
- Cook until tender. Bring the water to a boil and simmer for 15–20 minutes, or until the pieces yield easily to a fork.
- Mash and cool. Drain thoroughly and mash into a smooth purée. Spread the purée out in a shallow bowl and let it cool to lukewarm so it won’t scramble the eggs later.
- Heat the oven. Preheat to 180 °C / 350 °F. Grease a 20-cm (8-in) round cake tin with butter and line the base with parchment paper.
- Create the wet mixture. In a medium mixing bowl, whisk the sweet-potato purée with the sugar, softened butter, and vanilla until creamy and slightly lighter in colour.
- Incorporate the eggs. Add the eggs one at a time, whisking thoroughly after each addition to build structure and ensure an even crumb.
- Add the dry ingredients. Using a silicone spatula, fold in the almond meal, cornstarch, baking powder, and sea salt. Stop as soon as no dry streaks remain to keep the batter tender.
- Fill the pan. Scrape the thick batter into the prepared tin, then smooth the surface with an offset spatula or the back of a spoon.
- Bake. Place the tin on the centre rack and bake for 28–32 minutes. The top should be lightly golden, and a skewer inserted near the centre should exit with just a few moist crumbs.
- Cool gradually. Set the tin on a wire rack and cool for 10 minutes. Run a thin knife around the edges, invert, and peel off the parchment. Flip the cake upright and let it cool completely.
- Serve. Slice the Sweet Potato Cake at room temperature. Enjoy plain, dusted with icing sugar, or paired with crème fraîche, vanilla ice cream, or fresh berries.
Sweet Potato Cake Tips:
- Flavor twists: Fold in orange zest, a pinch of cinnamon, or 1 Tbsp dark rum for extra aroma.
- Texture check: Because the cake is naturally moist, avoid over-baking; the centre should remain slightly fudgy.
- Storage: Keep leftovers in an airtight container at room temperature for 24 hours, or refrigerate up to 4 days. Bring to room temperature before serving.
FAQ:
Q: Can I substitute the almond meal?
A: You can replace almond meal with finely ground hazelnuts or pistachios, but regular wheat flour will change both flavour and the gluten-free profile.
Q: How do I know when the Sweet Potato Cake is done?
A: Look for a lightly golden top and test with a skewer. It should come out with a few moist crumbs, not raw batter—this guarantees a fondant-like centre.
Q: Can I freeze this cake?
A: Yes. Wrap slices tightly in plastic wrap and freeze for up to one month. Thaw at room temperature for 2–3 hours before serving.
Conclusion:
For more indulgent inspirations beyond this Sweet Potato Cake, explore our full library below.