Gluten-Free Sweet Potato Cake with Cinnamon Swirl

Sweet Potato Cake on wire rack covered in sweet maple cream cheese icing and dusted with cinnamon. Cut showing rich sponge inside with cinnamon swirl rippling through.

Gluten-Free Sweet Potato Cake with Cinnamon Swirl

Gluten-Free Sweet Potato Cake with Cinnamon Swirl is deeply flavourful with butterscotch undertones rippled with buttery cinnamon and drizzled with maple cream cheese icing.

Prep Time40

Cook Time2

Cooling time1

Total Time3 40

Course: Dessert

Cuisine: British

Servings: people

Calories: 471kcal

Author: Georgina Hartley

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

Metric - US Customary

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

Eggs. The eggs used in this recipe were medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount which for this recipe would be 200g.

Substitutions:

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.

Sweet Potato Puree: You can make the puree up to 2 days prior to baking the cake, store in the fridge until needed.

How to flour a bundt tin: 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.

How to store: This cake stores very well at room temperature for up to 3 days if kept in a cool dark place in an airtight container.

How to freeze: I recommend freezing the whole cake prior to frosting. Allow to come to room temperature then double wrap in plastic wrap and aluminium foil. Freeze for up to 2 months. Thaw at room temperature overnight before unwrapping and frosting.

Ingredient measurements

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 information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 slice of cake.

Nutrition