Gluten-Free Sweet Potato Cake with Cinnamon Swirl

overhead shot of slices of Sweet Potato Cinnamon Swirl Cake on a plate with a sifter and sweet potatoes

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 Time30

Cook Time50

Total Time1 20

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
245 g sweet potato puree* about 3 sweet potatoes
245 g cream cheese
1½ teaspoons vanilla extract
200 g caster sugar
200 g light soft brown sugar
225 g butter melted
3 eggs medium size*

Cinnamon Swirl

15 g butter melted
30 g light brown sugar
40 g icing sugar
15 ml whole milk
¼ teaspoon vanilla extract
1 teaspoon ground cinnamon

Maple Cream Cheese icing

200 g icing sugar
30 g salted butter at room temperature
80 g cream cheese
1 tablespoons whole milk
½ teaspoon maple extract/flavouring

Metric - US Customary

Instructions

Pre-heat oven to 180°C / 160°C fan assisted oven / gas mark 4 and grease and flour a 10 inch bundt tin.
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 butter together in a food mixer 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 cocktail stick.
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 50 minutes.
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 maple cream cheese icing.
For the maple cream cheese icing beat the icing sugar together with the salted butter and cream cheese until smooth.
Add the whole milk and maple extract and beat until combined.
Drizzle over the top of the cake.
Spinkle extra cinnamon over the top of the cake.

Notes

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

Wrap each sweet potato individually in foil then bake for 1 hour at an oven set to 180°C. 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.

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