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.
With cinnamon and nutmeg, it has a similar warm fall spice flavor as pumpkin desserts but with the sweet caramel undertones of sweet potatoes. I hope you enjoy it as much as we do!
If you're also a big fan of sweet potatoes, then you'll want to try my sweet potato muffins (they've been called the "best muffins ever!") or my favorite sweet potato bread that is filled with crunchy pecans.
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Why You'll Love This Sweet Potato Pound 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.
Equipment Needed
- 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 (9x5) loaf pans.
Ingredient List
- 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 - This leavening agent helps the cake rise and have a nice soft texture inside.
- Cinnamon & Nutmeg - These spices are the perfect compliment to sweet potatoes
- Salt - Helps to balance the sweetness for a nice well rounded flavor.
- Sugar - You can't make a cake without sugar.
- Vegan Butter - I use either Miyokos or Country Crock Plant butter for all of my baking. If you're not dairy free, use regular butter in the same measure.
- Oil - I normally use extra light olive oil for my recipes, but any light flavored cooking oil will work. Do not substitute with butter. The combination of butter and oil is needed to have a moist cake.
- Eggs - The eggs provide the binder and protein to give structure to this cake. Since this recipe uses four eggs, I would not recommend an egg replacement here.
- Vanilla - Vanilla provides depth of flavor to this cake.
- Non Dairy Milk - I use coconut milk (the kind in the carton) for cakes. But you can use your favorite type of dairy free milk. If you're not dairy free, use regular milk in the same measure.
- Sweet Potato Puree - 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.
See the recipe card for complete ingredient list with measurements.
Substitutions & Variations
- Not Dairy Free: If you don't follow a dairy free diet, you can use regular butter and milk in this recipe. The measurements will be the same.
- Nutty Delight: You can experiment with different nuts. Instead of pecans, try walnuts, almonds, or even hazelnuts for a unique flavor and texture.
- Spice It Up: Adjust the spices to suit your taste. If you love a bit more warmth, increase the amount of cinnamon and nutmeg. You could even add a pinch of ginger or cloves for a spicier kick.
- Fruit Fusion: Enhance the cake's flavor with some diced fruits. Dried cranberries would be a fabulous addition!
- Citrus Zest: Grate some citrus zest into the batter for a zesty twist. Orange, lemon, or even lime zest can bring a refreshing and tangy element to the cake.
- Chocolate Lover's Dream: For a chocolatey twist, add some mini chocolate chips or chunks to the batter. The combination of sweet potato and chocolate is a match made in heaven.
- Rum or Bourbon Infusion: If you want to give the cake a grown-up touch, you can infuse it with a tablespoon or two of rum or bourbon. Just mix it into the batter before baking for a subtle boozy flavor.
How to Make a Sweet Potato 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 and 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 (12-cup) 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, read my post on how to grease a cake pan.
- 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.
Storage
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.
Recipe FAQs
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.
This recipe can be made in a 12-cup bundt pan or two 9x5 loaf pans.
More cake recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Sweet Potato Pound Cake
Ingredients
For the cake
- 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
- 1 ¾ Cup Sugar
- ⅓ Cup Vegan Butter room temperature
- ½ Cup Oil
- 1 teaspoon Vanilla
- 4 Eggs room temperature
- 1 ½ Cup Mashed Sweet Potato room temperature
- 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
Instructions
For the cake
- Preheat oven to 350 degrees. Grease and flour a bundt pan.
- In a large bowl, combine flour, baking powder, spices and salt. Stir well.2 ⅓ Cup Gluten Free 1-to-1 Flour Blend, 3 teaspoon Baking Powder, 1 teaspoon Cinnamon, ½ teaspoon Nutmeg, ¼ teaspoon Salt
- In the bowl of an electric mixer, combine sugar and butter. Beat on medium speed for 3 minutes.⅓ Cup Vegan Butter, 1 ¾ Cup Sugar
- Add the oil and beat for another 1-2 minutes until it is smooth and fluffy. Scrape down the bowl.½ Cup Oil
- Add the vanilla.1 teaspoon Vanilla
- Add the eggs one at a time, mixing about 60 seconds between each addition. Scrape down the bowl4 Eggs
- 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.1 ½ Cup Mashed Sweet Potato, ½ Cup Non-Dairy 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.2 Cup Powdered Sugar, 6 Tablespoon Non-Dairy Milk
- Sprinkle with toasted pecans.½ Cup Pecans
Notes
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.
Melanie says
Can I store leftovers in the freezer?
Yes, definitely. I would wrap individual slices in plastic wrap then put them in a container or freezer bag.
Kathy says
Can I use regular GF flour in this cake?
I'm not sure what you mean by regular gluten free flour? I usually use Bob's Red Mill 1 to 1 gf flour. Which type are you thinking of using?
Neida Kamali says
I baked the Sweetpotatoe pound cake for my preagnent daughter inlaw. She has servere Celiac allergies. We had left over Sweetpatoes mash form our dinner. I used 2% regular milk, regular butter instead of vegan butter, and olive oil. It was amazing! My daughter in law and my so. loved it! Its a keeper recipe. Will make it again for the holiday dinner. I can not wait to make you GF Lemon pound cake. Sincerely, Mother In Law
Aw, what a sweet mother in law you are! I'm so glad you enjoyed the cake 🙂
Natalie says
This is one BEAUTIFUL CAKE! I can’t wait to try this recipe. Thank you for providing ways to make desserts for those of us who have special diets.
Rose Willis says
In your list of ingredients you don’t mention baking soda. But in the instructions it says to add baking soda. We added 1tsp to the recipe. We love this cake.
Thanks for pointing out the error. I checked my recipe testing notes and there isn't any baking soda used in this recipe. It was just a typo in the instructions. I am glad to hear you enjoyed the cake! 🙂
Marlie says
Thanks for this recipe! I used it to make a gluten free ube (switched sweet potatoes for purple yam) cake. Lucky I can still have dairy so I switched the vegan ingredients but the taste was great!
Ooh, I bet purple yams made a lovely colored cake 🙂