Originally posted November 16, 2018. Updated February 17, 2022.
At our house, we absolutely LOVE sweet potatoes. We feel about sweet potatoes the way others feel about pumpkin spice everything. So this sweet potato pound cake is a definite favorite that has people fighting over the last slice. I hope you enjoy it as much as we do!
Why You'll Love This Sweet Potato Cake
- It's gluten free and dairy free.
- It has the perfect texture of pound cake.
- It stays moist for days thanks to the sweet potatoes.
- It can be served with or without the icing and is delicious either way.
Mixer - I recommend a stand mixer or electric mixer for this recipe.
Bundt pan - you'll need a 12 cup bundt pan for this recipe. If you don't have a bundt, you can also make it in 2 standard sized loaf pans.
- Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill flour in my cake recipes. You can use the flour blend of your choice but may have different results. For the best outcome, weigh your flour. The measure should be 345 grams.
- Baking Powder
- Butter - I use either Miyokos or Country Crock Plant butter for all of my baking. You can also use dairy butter if you're not dairy free. It's a 1-to-1 substitution.
- Olive Oil - Any light flavored cooking oil will work.
- Milk - I typically use coconut milk (the kind in the carton) for cakes. But any non-dairy or dairy milk will work.
- Mashed Sweet Potatoes - I typically roast extra sweet potatoes when making them for dinner and then use the leftovers to make this cake. You can also make the sweet potatoes in the microwave, instant pot or boil them. Just make sure they are mashed and not seasoned.
How to Make a Sweet Potato Pound Cake
- Step 1 - Combine the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Whisk together to mix.
- Step 2 - In the bowl of an electric mixer, add butter and sugar. Beat on medium high speed for 3 minutes.
- Step 3 - Add the oil and beat another minute until the mixture is smooth and fluffy.
- Step 4 - Add vanilla.
- Step 5 - Add the eggs, one at a time, beating for 60 seconds between each addition.
- Step 6 - Turn mixer to lowest speed. Add half of the flour mixture, followed by half of the milk and sweet potatoes.
- Step 7 - Repeat with second half of flour mixture, followed by remaining milk and sweet potatoes.
- Step 8 - Pour into greased and floured bundt pan.
- Step 9 - Bake
What is a Pound Cake?
A pound cake traditionally was made with 1 pound of each ingredient - one pound butter, one pound flour, one pound sugar, etc. So the ratio of the cake was 1-1-1-1, which makes for a buttery, rich and dense cake.
Pound cakes are usually made in a bundt pan or the same amount of batter can be used in two loaf pans. A pound cake would normally not have a thick coating of frosting like a layer cake, although I have seen some exceptions. Usually a drizzle of light icing or a sprinkle of powdered sugar is enough to show of the flavors inside the cake.
Pound cakes are great served with coffee and perfect for a potluck. When made into a bundt they will serve up to 16 people, unless you like your slices extra large (umm, me!).
I made this cake in the traditional fluted bundt cake pan which we call a bump and wrinkle pan in my family, because of the shape of the wide hump and the small hump. That's also how we measure our slice sizes (I'll take a bump, please).
Tips for Making the Best Gluten Free Pound Cake
- Make sure to have all of your ingredients at room temperature - that includes the milk and sweet potato.
- Follow the mixing instructions exactly. You need to beat the fat and eggs well to get a light cake.
- Make sure to alternate adding the flour and liquid. This allows to flour to be coated in fat before the liquid goes in, keeping the cake moist.
- Grease and flour your pan well. If you're unsure how best to do that, check this post.
- Let the cake cool for 15 minutes in the pan before turning it out onto a cooling rack. The cake will continue to cook as it cools down and it will be less likely to break when you remove it.
Frequently Asked Questions
This cake should be stored in an airtight container (I use a cake keeper) at room temperature. The cake will stay fresh for 3-4 days. There is no need to reheat the cake as it is served at room temperature.
Yes, sweet potatoes are definitely gluten free.
For my recipes, I always bake my sweet potatoes. I find baking provides the most caramel flavor as the sugar in the potatoes cooks down.
To bake, wash and dry the potatoes. Then use a fork to prick the potato with holes to release the steam. Place them one a baking sheet lined with aluminum foil and bake at 400 degrees for about an hour. You will know they are ready when you can squeeze the sides of the potato and it’s soft.
If you prefer not to bake, you can peel and cut the potatoes into cubes and boil them until soft.
If you love sweet potatoes, check out these great recipes!
To pin this recipe for later, click the save button on any image in this post or the recipe card. Please tag me @wellfedbaker on Instagram if you make this recipe!
Gluten Free Sweet Potato Pound Cake
For the cake
- 1 ½ Cup Mashed Sweet Potato
- ½ Cup Olive Oil
- ⅓ Cup Vegan Butter
- 1 ¾ Cup Sugar
- 1 teaspoon Vanilla
- 4 Eggs
- 2 ⅓ Cup Gluten Free 1-to-1 Flour Blend I use Bob’s Red Mill
- 3 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon Salt
- ½ Cup Non-Dairy Milk
For the icing (optional)
- 2 Cup Powdered Sugar sifted
- 6 Tablespoon Non-Dairy Milk or Dairy Free Heavy Whipping Cream
- ½ Cup Pecans toasted and chopped
For the cake
- Preheat oven to 350 degrees. Grease and flour a bundt pan.
- In a large bowl, combine flour, baking powder, baking soda, spices and salt. Stir well.
- In the bowl of an electric mixer, combine sugar and butter. Beat on medium speed for 3 minutes.
- Add the oil and beat for another 1-2 minutes until it is smooth and fluffy. Scrape down the bowl.
- Add the vanilla.
- Add the eggs one at a time, mixing about 60 seconds between each addition. Scrape down the bowl
- Turn mixer to lowest speed. Add half of the flour mixture, followed by half of the sweet potatoes and half of the milk. Repeat with the remaining flour, sweet potatoes and milk.
- Pour batter into prepared pan and rest for 10 minutes before baking.
- Bake in preheated oven for 60 minutes or until toothpick comes out clean and top springs back when gently poked.
- Remove from oven and cool 10-15 minutes in the pan. Then turn out onto a wire rack to cool completely before icing.
For the icing
- In a small bowl, combine sugar and milk. Stir until all dry ingredients are mixed in. Drizzle over the cooled cake.
- Sprinkle with toasted pecans.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.