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sweet potato pound cake

Gluten Free Sweet Potato Pound Cake

by tw

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.

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 loaf pans.

gluten free sweet potato pound cake

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
  • Cinnamon
  • Nutmeg
  • Salt
  • Sugar
  • 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.
  • Eggs
  • Vanilla
  • 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.
sweet potato cake

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
sweet potato cake recipe

How to Store/Reheat Gluten Free Pound Cake

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.

gluten free sweet potato pound cake

If you love sweet potatoes, check out these great recipes!

Gluten Free Sweet Potato Cinnamon Swirl Scones (Dairy Free Option)

Gluten Free Maple Pecan Sweet Potato Bread

#communitycookbookproject – Gluten Free Surprise Chocolate Cake

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! 

sweet potato pound cake

Gluten Free Sweet Potato Pound Cake

If you love sweet potatoes, then this gluten free & dairy free sweet potato pound cake may become your new favorite dessert!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Resting/Cooling Time: 1 hour 20 minutes
Total Time: 2 hours 35 minutes
Servings: 16
Calories: 357kcal


For the cake

  • 1 ½ C Mashed Sweet Potato
  • ½ C Olive Oil
  • C Vegan Butter
  • 1 ¾ C Sugar
  • 1 tsp Vanilla
  • 4 Eggs
  • 2 ⅓ C Gluten Free 1-to-1 Flour Blend I use Bob’s Red Mill
  • 3 tsp Baking Powder
  • 1 tsp Cinnamon
  • ½ tsp nutmeg
  • ¼ tsp Salt
  • ½ C Non-Dairy Milk

For the icing (optional)

  • 2 C Powdered Sugar sifted
  • 6 Tbsp Non-Dairy Milk or Dairy Free Heavy Whipping Cream
  • ½ C 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.


Sodium: 179mgCalcium: 94mgVitamin C: 6mgVitamin A: 5337IUSugar: 39gFiber: 3gPotassium: 174mgCholesterol: 41mgCalories: 357kcalTrans Fat: 1gMonounsaturated Fat: 8gPolyunsaturated Fat: 3gSaturated Fat: 2gFat: 14gProtein: 4gCarbohydrates: 56gIron: 1mg
Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!

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