Gluten-Free Sweet Potato Cake with Cinnamon Swirl
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This Gluten-Free Sweet Potato Cake with Cinnamon Swirl is a beautifully flavoured and textured cake. Sweet potato and cream cheese are baked into the butterscotchy sponge whilst ripples of buttery cinnamon swirl through the centre. A generous pouring of thick maple cream cheese icing makes this gluten-free bundt cake one of the best of the season.
This Gluten-Free Sweet Potato Cake was one of the backbones of my cake stall when I used to do the Sunday farmer's market. It was the recipe I would get the most requests for and if I didn't bring it to the market one weekend there would be a riot.
Believe me, all the hype is worth it and despite the amount of times I have made it, it will always be one of my favourites to bake and to enjoy a slice of. It is so moist, full of flavour and such a joy to serve to people who would never think to enjoy sweet potato as a dessert. And it has proved popular all year round, Autumn is when the rich flavours and warm spices of this Gluten-Free Sweet Potato Bundt Cake truly shine.
Why You’ll Love This Gluten-Free Sweet Potato Cake
- Richly flavourful with sweet potato, brown sugar, maple syrup and cinnamon.
- A gluten-free flour blend of sweet rice flour, oat flour and potato starch give the cake beautiful flavour and texture.
- Gorgeous cinnamon swirl which not only looks beautiful but gives the cake an incredible flavour.
- Black pepper is added to the cake to give a gentle warmth
- A gorgeous finish of maple cream cheese frosting is drizzled over the top.
- Oh, and of course it's one of your 5-a-day so you're doing your health a delicious favour 🙂
- No xanthan gum needed.
Watch the Video
Sometimes it helps to see a visual of what I'm talking about. So watch the video to see what it looks like to make your Sweet Potato Cake.
How to make the sweet potato puree
Many recipes might tell you to peel, chop and boil the sweet potato in chunks then mash when cooked. I recommend a different, more flavourful way.
Bake the sweet potato in their skins
This works so much better as it doesn’t allow any excess water in meaning the sweet potato flesh is kept drier and fluffier so reducing the denseness and gumminess of the finished cake. Boiling also has the tendency to water down the taste, by baking the sweet potatoes you are allowing the natural sugars to caramelise giving a sweeter richer flavour.
There are a couple of methods you can choose:
- Oven bake. Wrap each sweet potato individually in foil then bake for 1 hour at an oven set to 200°C / 180°C fan assisted / gas mark 6 / 400°F. Since sweet potatoes can vary in size you need to test for readiness. They are ready when you press gently into the potato and your finger squishes in. Leave them to cool before unwrapping from the foil and their loosened skins. They will be so soft that you can just mash them with a fork.
- Instant Pot (pressure cookier). I’m an IP girl and cooking sweet potatoes is one my top uses for it. Place the sweet potatoes (as they are, in their skins) onto a trivet or Instant Pot sling, and place into the Instant Pot along with 250g (1 cup) water. Seal the lid and set to Pressure Cook for 15-20 minutes (depending on size), I find 17 minutes about right for medium size. Allow 10 minutes natural release then quick-release remaining pressure. Let cool slightly, then peel off the skins and mash with a fork.
Ingredients Needed
Sweet potatoes. You need 2-3 medium sweet potatoes, it’s important to weigh the sweet potato puree before you add to the cake so your cake has the right texture. Choose fresh plump sweet potatoes that are vividly orange.
Oat flour. This wholegrain flour has a mild, buttery flavour and is useful in gluten-free baking for its ability to add moisture and texture to baked goods. It’s used here for fluffiness and flavour. That toasted butterscotch taste is a great backdrop for the recipe. Make sure it is certified gluten-free. Substitution: You can swap for sorghum flour.
Sweet rice flour (glutinous rice flour). This is a delicate white starchy flour which is useful in gluten-free baking because of its ability to create soft and elastic baked goods. It gives good results within the flour blend because it helps bind the mix together so the buns have a little bounce and are not dry and crumbly. Substitution: You can swap for almond flour.
Potato starch (not potato flour). Using a second starchy flour helps reduce the density of the cake. Potato starch helps produce a fluffy texture. Substitution: You can swap for tapioca flour.
Cream cheese. We use cream cheese in the batter for the cake (as well as the icing) as it gives the cake a deep rich tangy flavour which is a perfect accompaniment to the earthy sweet potatoes. It gives the cake a soft tender crumb.
Unsalted butter. We need unsalted so we can control the salt content of the recipe. Weigh the butter, then melt it and allow to cool before using. Make sure to reserve 1 tablespoon of it for the cinnamon swirl.
Brown sugar. Gives lovely gentle molasses flavour and moisture.
Caster sugar. It’s a fine white baking sugar available in the UK. Regular white granulated sugar can be substituted.
Eggs. This recipe uses medium size, about 60g each with shell (50g each without shell). These are often classified as large eggs in the US. I recommend weighing your eggs to ensure the correct amount.
Vanilla extract. You don’t need to use the best quality vanilla extract here as there's already a lot going on with the flavours and it won't make a difference. A supermarket brand is just fine.
Black pepper. Something else which might surprise you in this recipe is the use of black pepper. I love using freshly ground black peppercorns in some of my bakes as it adds a deep rich spice note. It doesn’t interfere with any of the flavours but just enhances the background kick. The baking process also removes its heat so don’t worry if you don’t like things too spicy.
Baking powder. A leavening agent which causes the cake to rise and become light and fluffy. Do check your baking powder is gluten-free before use.
Bicarbonate of soda. Also known as baking soda, this is a white crystalline powder that is commonly used as a leavening agent in baking.
Salt. I like to use kosher salt in my baking as it has a round gentle flavour. Using salt in your baked goods lifts and sharpens all the other flavours.
Icing sugar. (powdered sugar). You need this for the maple icing.
Maple extract. So note that it’s extract and not maple syrup. I first came across maple extract in a recipe by The Pioneer Woman for her famous cinnamon rolls. I have to say using extract does make all the difference to the flavour of this icing. You can switch for maple syrup but the quantities are totally different, you need to use a fair amount of syrup to really get the flavour of maple into your icing which then distorts the liquid ratio in the recipe (so you don’t need much milk at all) and adds extra sweetness in obviously as well. The maple extract, on the other hand, imbues the icing with its beautifully rich flavour without any of the former problems. It’s not easy to buy in shops but I use this Maple Flavouring from Amazon and it works brilliantly here.
How to Make Gluten-Free Sweet Potato Cake
For full recipe instructions go to the recipe card at the end of this post.
Cinnamon swirl: Mix melted butter, sugar, icing sugar, vanilla and cinnamon together, then pour in milk a little at a time to make a smooth paste. and set aside.
Sweet potato cake: Beat sweet potato puree, cream cheese and vanilla together.
Mix wet ingredients: melted butter, sugars and eggs.
Dry ingredients: Sift the flours together with baking powder, bicarbonate of soda, salt and pepper.
Add to the wet ingredients, alternately with the sweet potato mixture until you have achieved a smooth thick cake batter.
Baking the cake: Spoon ⅓ cake mixture into the bundt tin and smooth. Dot in half cinnamon swirl mixture and swirl around with a skewer.
Repeat with the next ⅓ cake mixture and then the next half of the cinnamon swirl.
Finally add the last of the cake mixture. Smooth over and bake for 1 hour. Allow to cool to room temperature.
Maple cream cheese icing: Beat the icing sugar with the butter, cream cheese and maple extract. Add the whole milk a little at a time to form a thick drippy icing that is pourable enough to drip down the bundt cake. Spoon the icing over the cake. Set then dust with cinnamon.
Expert Tips
You can prepare the sweet potato puree up to 2 days prior to making the cake. The sweet potato needs to have cooled down so it’s a good job to get done beforehand. Store the sweet potato in the fridge until you need it.
Make sure to let the melted butter rest before adding in with the rest of the ingredients. It needs to be at room temperature.
You can make this cake in a large mixing bowl using a handheld electric mixer or in your stand mixer.
The best way to grease your bundt tin is by using baking spray. Then sprinkle in a tablespoon of gluten-free flour (it doesn't matter which one), twisting and turning the tin around so that it covers the baking spray in an even layer. Finally turn the tin upside down and knock out the excess flour - you should be left with a light dusting.
Allow the icing to set before slicing and serving the cake.
Shop the recipe: Swirl Bundt Tin, Release A Cake Spray.
FAQs
This usually happens when the cinnamon mixture is too wet, so add the milk in a little at a time until a thick paste has formed. Also make sure to swirl the cinnamon paste around evenly so it’s not in one big lump and is distributed in 2 layers of batter, not just one.
This cake uses starchy flours for binding rather than any gums. Sweet rice flour is super sticky and also has a levity so the cake is also not too dense. We balance it out with a little potato starch and oat flour so it doesn’t become gummy.
If the cake is pre-iced then you can store the cake at room temperature for up to 3 days in a cool dark place in an airtight container. Once the cake is iced and the icing has set then you should store it in the fridge in an airtight container for up to 3 days. However, you should allow the cake to come to room temperature before serving.
Yes, you can freeze the cake successfully for up to 3 months. I recommend freezing without icing – as otherwise it gets a bit messy. But you can freeze safely with the icing. First wrap it tightly in plastic wrap and double wrap in aluminium foil. Then either place in a resealable freezer bag or airtight container. Don’t forget to label including the date. To enjoy, thaw at room temperature overnight, unwrap once thawed and dust with icing sugar before serving.
Flavour Variation: Gluten-Free Pumpkin Cake with Cinnamon Swirl
For this alternate version then you only need to make one switch and swap out the same amount of sweet potato puree for your favourite brand of canned pumpkin puree.
Other Cosy Gluten-Free Bakes You’ll Love
This Gluten-Free Spice Cake recipe is a delicious and aromatic bundt cake that is perfect for any occasion from simple tea times to celebrations. Rich with warm spices and drizzled with a simple cream cheese maple frosting.
Gluten-Free Banana Rum Caramel Bundt is a gluten-free sour cream bundt cake, spiked with rum. The whole cake is drizzled with a buttery rum caramel and sprinkled with banana chips for crunch.
This Gluten-Free Pumpkin Cake with Toasted Marshmallow Frosting is a real celebration of our favourite Autumn vegetable. Layers of gluten-free spiced pumpkin sponge are filled with a brown butter pumpkin buttercream and covered in toasted marshmallow clouds.
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Gluten-Free Sweet Potato Cake with Cinnamon Swirl
Ingredients
- 170 g sweet rice flour - glutinous rice flour
- 170 g oat flour
- 35 g potato starch
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 450 g sweet potatoes - 2-3 sweet potatoes
- 245 g cream cheese
- 1½ teaspoons vanilla extract
- 200 g caster sugar
- 200 g light soft brown sugar
- 225 g butter
- 3 eggs - medium size*
Cinnamon Swirl
- 40 g icing sugar
- 30 g light brown sugar
- 1 tablespoon butter - melted (taken from amount above)
- 1 teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- 1 tablespoon whole milk
Maple Cream Cheese icing
- 200 g icing sugar
- 80 g cream cheese
- 30 g unsalted butter - at room temperature
- ½ teaspoon maple extract/flavouring
- ¼ teaspoon salt
- 1-2 tablespoons whole milk
Instructions
- Prepare the sweet potatoes up to 2 days prior to making the cake. Pre-heat the oven to 200°C / 180°C fan assisted / gas mark 6 / 400°F.
- Wrap each sweet potato individually in foil then bake on a baking tray for about 1hour (depending on the size). They are ready when you press gently into the potato and your finger squishes in.
- Leave the sweet potatoes to cool before unwrapping from the foil. Peel the loosened skins away from the flesh and mash the flesh with a fork. Cool or store until needed. You need 245g for the recipe (about 1 cup)
- On the day of baking, pre-heat oven to 180°C / 160°C fan assisted oven / gas mark 4 and grease and flour a 10 inch bundt tin.
- Melt the butter in a small saucepan, remove 1 tablespoon for the cinnamon swirl. Allow to cool.
- Prepare the cinnamon swirl by mixing all the ingredients together in a small bowl and then set aside.
- For the cake, sift together, in a large bowl, the flours, bicarbonate of soda, baking powder, salt and pepper, then set aside.
- Beat together the sweet potato, cream cheese and vanilla extract in another bowl. Again, set aside.
- Beat the sugars and melted butter together in a large bowl until well incorporated.
- Add in the eggs one at a time until the batter is smooth.
- Finally spoon in ⅓ of the flour, beat into the batter then add ⅓ of the sweet potato mixture and beat in. Repeat until all the flour and the sweet potato mixture has been incorporated into the batter.
- Spoon ⅓ of the batter into the prepared bundt tin and smooth down. Dot half of the cinnamon swirl mixture in and swirl with a skewer.
- Spoon the next ⅓ of the batter and repeat with the cinnamon swirl.
- Spoon the rest of the batter in, smoothing the surface.
- Bake for about 1 hour, until an inserted skewer comes out clean.
- Remove from the oven, rest for five minutes and then carefully remove the cake from the bundt tin. Cool completely on a wire rack then drizzle with the following maple cream cheese icing.
- For the maple cream cheese icing beat the icing sugar together with the salted butter, cream cheese and maple extract until smooth.
- Add the whole milk a little at a time to produce a smooth just pourable icing.
- Spoon over the top of the cake and allow to set.
- Spinkle extra cinnamon over the top of the cake.
Video
Notes
- Oat flour. Can be swapped for sorghum flour.
- Sweet rice flour. Can be swapped for almond flour.
- Potato starch. Can be swapped for tapioca starch.
- OR. All 3 flours can be swapped for my Homemade Gluten-Free Flour Blend.
- Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
- US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition
Hmmm one of my favourites (along with your red velvet cake). On the stall on Sunday?
Yes - actually both the Sweet Potato Cinnamon Swirl and the Red Velvet Cake will be on the stall on Sunday! Hope you can pop by!!