This sweet potato spice cake is a delicious, paleo, gluten free version of the classic that you love. Made with sweet potatoes, almond flour, coconut flour, and the only added sugar comes from maple syrup. Topped with an easy 2 ingredient icing, you’ll have a hard time not devouring all of this spice cake in one sitting!

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Sweet Potato Spice Cake Recipe Tips:

For this recipe, you need either a hand mixer, stand mixer, or an immersion blender to mix it well. A lot of times I actually like to mix recipes with a spatula but you really need a high powered mixer of some sort for this recipe to make sure the sweet potato mixes in well.

I like to use parchment paper to line my baking dish so that way the cake is easy to remove. You either need to use parchment paper or grease your pan with non stick spray or oil. If you don’t your cake will stick which is never ideal!

You also want to let the sweet potato spice cake cool completely before removing it from the pan and adding the topping.

What You Need For This Spice Cake:

Linking some of the products you need on Amazon if you click on the item!

Almond Flour

Coconut Flour

Maple Syrup

Ghee

The rest of the ingredients are probably products you have on hand (like spices) or fresh produce! Check out the full recipe at the bottom of this post.

Other Breakfast Recipes:

Cinnamon Swirl Banana Bread

4 Ingredient Oatmeal Cookies

Strawberry Crumble Bars

Hope you guys enjoy this paleo, gluten free sweet potato spice cake! Best served warm with a big cup of coffee!

Sweet Potato Spice Cake

Prep Time

5 minutes

Cook Time

45 minutes

Serves

9

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Ingredients

1 1/2 cup mashed cooked sweet potato

1 1/2 cups almond flour

1/2 cup coconut flour

3 eggs

1/2 cup maple syrup

1/3 cup ghee

1 1/2 tsp baking powder

1/2 tbsp cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

1/2 tsp allspice

Topping:

1 cup greek yogurt

2 tbsp maple syrup

Method

1. In a large bowl, whisk the eggs
2. Then add in the peeled & mashed sweet potato. I like to mix it at this point to help get the sweet potato more blended.
3. Then add in everything else and mix together with a hand mixer or stand mixer. You need some type of mixer to blend in the sweet potato.
4. Line a cake pan (I used an 8×8 but you can use a different size!) with parchment paper, pour the batter in.
5. Bake at 350F For 45 minutes
6. Remove, let cool, and then add the topping

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