I love this recipe because it comes together as an easy 9x13 sheet cake. No layering, no fuss, just mix, bake, and frost. If you'd rather make two rounds for a layered look, that works too (see the pan options below). Either way, this gluten free sweet potato cake recipe is one of those desserts that gets more requests every year.

For the sweet potato, I cook a large sweet potato in the Instant Pot for 12 minutes on manual and let the pressure release naturally. It's faster than roasting and gives you perfectly soft, easy to mash sweet potato every time. Once it's cooled, I peel off the skin and mash it right in the bowl, or you can mash it directly in your stand mixer.

If I'm already making dinner, I'll cook a few extra sweet potatoes at once (raising the cook time to 18 minutes), reserve one cup of mashed sweet potato for this cake, and serve the rest as a side dish that same night.

You can find more cake recipes here: Gluten Free Cake Recipes

You can find more Thanksgiving recipes here: Delicious Gluten Free Thanksgiving Recipes

Why You'll Love This Gluten Free Sweet Potato Cake

• It's an easy sheet cake. No layering or crumb coating required, you just bake, cool, and frost right in the pan.
• The Instant Pot does the work. Cooking the sweet potato under pressure is faster than roasting and gives you a soft, easy to mash texture every time.
• It's naturally moist. Mashed sweet potato keeps this gluten free cake tender for days, without a dry or gritty crumb.
• It feeds a crowd. One 9x13 pan yields 20 slices, making it perfect for Thanksgiving, potlucks, or a fall gathering.
• The frosting isn't overly sweet. A tangy cream cheese frosting balances out the natural sweetness of the sweet potato.

Ingredient Notes & Substitutions

• Sweet potato. Fresh, mashed sweet potato (cooked in the Instant Pot or roasted) gives the best flavor and texture. In a pinch, canned sweet potato puree works too. Just make sure it's plain puree, not sweet potato pie filling, which already has added sugar and spices.
• Butter and cream cheese. For a dairy free version, swap in a plant based butter and dairy free cream cheese alternative in both the cake and the frosting. The texture will be slightly softer, but it still works well.
• Spices. Feel free to bump up the cinnamon, nutmeg, or cloves if you like a more warmly spiced cake. This recipe is intentionally on the milder side so the sweet potato and frosting can shine.
• Pecans. Walnuts make a fine substitute if that's what you have on hand, or leave the nuts off entirely for a nut free version.

Storing and Freezing Gluten Free Sweet Potato Cake

To store: Because this cake is topped with cream cheese frosting, store it covered in the refrigerator for up to 5 days. Let slices sit at room temperature for 15 to 20 minutes before serving so the frosting softens back up.

To make ahead: You can bake the cake layer 1 to 2 days in advance. Wrap it tightly in plastic wrap once fully cooled and store at room temperature, then frost the day you plan to serve it.

To freeze: Freeze the unfrosted cake for up to 1 month. Let it cool completely, wrap tightly in plastic wrap, then place in a freezer safe bag or container. Thaw overnight in the refrigerator or at room temperature before frosting and serving. The frosting itself can also be made ahead and refrigerated for up to 3 days. Just let it soften at room temperature and give it a quick stir before frosting the cake.

Baking times will vary by oven, so always test with a toothpick a few minutes before the recipe's suggested time.

Frequently Asked Questions

Supplies

Sweet Potato Cake Ingredients

• Unsalted Butter
• Granulated Sugar
• Brown Sugar
• Eggs
• Vanilla Extract
• Sweet Potatoes
• Gluten Free Flour
• Baking Powder
• Baking Soda
• Sea Salt
• Ground Cinnamon
• Ground Nutmeg
• Ground Cloves
• Milk
• Pecans
• Cream Cheese
• Powdered Sugar

Instructions

Cook your sweet potato, let it cool, remove skin and then mash. I cook my sweet potato in my instant pot for 10 minutes on manual and then let the steam release naturally.

Preheat your oven to 350 degrees.

Grease a 9x13 baking pan or two 9-inch cake pans with butter or coconut oil. Set aside.

In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.

In the bowl of your stand mixer add the butter, granulated sugar and brown sugar. Beat these ingredients together until well combined and fluffy. Add the eggs, vanilla, sweet potato and milk. Blend until ingredients are well combined.

Add the dry ingredients to the wet ingredients and beat together until just combined and your cake batter forms.

Pour the cake batter into the greased baking pan(s) and spread with a spoon or spatula until in an even layer.

Baked at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.

Let the cake stand in the pan for 10 minutes and then invert onto a cooling rack.

Once the cake is cooled combine the frosting.

In the bowl of your stand mixer add the cream cheese, room temperature butter and vanilla. Blend until all lumps are gone. You will want to stop the mixer a couple of times and using a spatula push the ingredients down the side of the mixer bowl and then blend again.

Once those ingredients are smooth add the sifted powdered sugar and beat the frosting until it is smooth.

Frost your completely cooled cake(s) and then if you like sprinkle chopped pecans on top.