My Sweet Potato and Olive Oil cake is always a crowd favorite, especially around the holidays. This year, in honor of my mom, I was inspired to make a gluten-free bundt cake that is also low in sugar. My mom is a diabetic and was recently diagnosed with an autoimmune disease. Her anti-inflammatory diet is quite tricky on the daily and when it comes to dessert it’s even harder. She needs foods low in sugar, low in dairy and gluten-free. Her birthday also falls on or around Thanksgiving so we always celebrate it on the holiday. It seemed only fair as the baker of the family to come up with a mama friendly dessert…and so this naturally sweetened, gluten-free bundt cake with sweet potato and olive oil was born! Turns out it’s just as delicious as the regular version!
What flour to use? The cake will not hold it’s texture if you use only almond flour and it’s a bit dense if you use only gluten-free flour. I use a mix of primarily gluten-free flour and almond flour. I like the brand Namaste for gluten-free and the Kirkland almond flour.
What makes it sweet? Obviously the sweet potato is naturally sweet…hence the name. Of course for a cake we need a little something more so I use a 2:1 ratio of Volupta brand Erythritol & Monkfruit and coconut sugar. You can also use plain monkfruit sweetener, I like the brand Lakanto.
You can totally use canned pumpkin, however there’s a little more earthiness to the sweet potato which pairs beautifully with the peppery, herby flavor you get with the extra virgin olive oil. Of course the olive oil is the star in this cake, making it so moist and delicious! Theres also a bit of nutty flavor in the oil that compliments the warm fall spices really well.
You can make this cake in any pan but since were talking holiday a bundt pan is a great way to make it festive! What I love about a bundt cake is the rustic yet fancy look you can achieve with little effort.
How To Make Sweet Potato Purée:
You need 2 cups, I usually do about 3 large sweet potatoes, there will be some leftover. All you need to do is pop the potatoes in the slow cooker and turn on high for 4 hours or low for 8. No water or poking necessary it’s that simple! You can also bake them in the oven on a cookie sheet with foil at 450°F for about 40-60 minutes. When they are fully cooked, peel and put them into a blender, food processor or a mixing bowl with hand beaters. You’ll need to add a little water to make it smoother, start with a tablespoon at a time to get the right consistency.
Tips:
- To save time the day of baking you can make your sweet potato purée the day before. I love to make my sweet potatoes in the slow cooker. It gives such a smooth texture you just can’t get in the oven.
- This cake batter makes a great sweet potato bread too! Just pop it in a loaf pan, adjust the baking time accordingly and enjoy with a dab of butter!
More fall recipes:
- Pumpkin Spice Overnight Oats
- Pumpkin Spice Espresso Martini
- Sweet Potato Chicken and Dumplings
- Sweet Potato and Olive Oil Bundt Cake (original)
- Spinach Salad with Brussels Sprouts
- Spinach Pear and Cranberry Salad
This Sweet Potato, Gluten-free Bundt Cake is low in sugar and bursting with delicious olive oil flavor! It's makes a great rustic and festive addition to your holiday dessert table!
Ingredients
Cake
- 2 cups (430g) sweet potato purée (about 3 large sweet potatoes)
- 3 large eggs (150g) at room temperature
- 1/2 cup unsweetened cashew yogurt (any plain, full fat yogurt will work whether dairy free or regular)
- 1 cup (215g) extra virgin olive oil
- 1 teaspoon vanilla
- 2 cups monkfruit sweetener
- 1 cup coconut sugar
- 2 1/2 cups gluten-free flour (I use Namaste)
- 1/2 cup almond flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground clove
- 1 teaspoon ground allspice
- softened butter for pan
- powdered sugar for topping
Instructions
For the cake
- Preheat oven to 350°F and grease a 12 cup bundt pan with butter, don’t forget the center on the pan.
- In a stand mixer add flours, baking soda, baking powder, salt and spices with a paddle attachment on stir for 15 seconds just to combine.
- In a large bowl whisk together the sweet potato, eggs, olive oil, yogurt and vanilla. Once combined gradually whisk in monkfruit and coconut sugar.
- With the paddle on low gradually add the wet mixture to the dry ingredients until just combined. Scrape down the bottom and sides of the bowl with a spatula then mix with the paddle one more time for an evenly mixed batter.
- Pour batter into the pan and smooth until even with an offset spatula. Place pan in oven on bottom rack. Bake for 55-60 minutes, switch pan to top rack halfway through and rotate the pan 180 degrees to ensure the cake is baked evenly.
- Test if cake is done by inserting a paring knife or toothpick, if it comes out slightly moist and crumbly it’s done (it will continue to bake in the pan while it cools). If it comes out wet keep baking. Cool cake in pan on a drying rack for 10 minutes before removing from the pan.
- Place a drying rack on top of the pan and using oven mitts flip the the pan and rack over. Lift the pan and the cake should come out quite easily.
- Dust with powdered sugar.
*If you prefer to top with icing you can find my maple syrup icing recipe here, if making dairy free just swap out the milk for your dairy free milk preference.
Sweet Potato Purée:
- Put 3 large sweet potatoes in the slow cooker and turn on high for 4 hours or low for 8 (no water or poking necessary). To bake in the oven preheat to 450°F, poke sweet potatoes with knife, wrap in foil and place on a cookie sheet with foil. Bake for about 40-60 minutes until soft. When they are fully cooked and cooled, peel and put them into a blender, food processor or a mixing bowl with hand beaters. You'll need to add a little water to make it smoother, start with a tablespoon at a time to get the right consistency. I usually use about a 1/4 cup of water, you will have leftover purée.
*Store cake covered at room temperature up to 3 days for best taste.
