This gluten free sweet potato cake is one of the recipes I make on repeat every fall. It's soft, moist, warmly spiced, and topped with a tangy cream cheese frosting that balances out all that sweet potato sweetness. It's my gluten free take on a classic Southern sweet potato cake, and I promise nobody at your Thanksgiving table will guess it's gluten free.
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.
Cake Pan Size Options
This recipe is written for a 9x13 sheet cake or two 9 inch round layers, but it's flexible if you want a different look:
- 9x13 pan: Bake as directed, about 35 minutes.
- Two 9 inch round pans: Bake 25 to 30 minutes, since the layers are thinner. Let cool completely before stacking and frosting.
- 8x8 pan: Make a half batch of the batter and bake 30 to 35 minutes, checking with a toothpick.
- Cupcakes: This batter makes about 24 cupcakes. Bake at 350°F for 18 to 22 minutes, or until a toothpick comes out clean.
Baking times will vary by oven, so always test with a toothpick a few minutes before the recipe's suggested time.
Top Tip
Do not skip resting the cake for the full 10 minutes in the pan before you invert it onto a cooling rack. Because sweet potato adds so much moisture, the cake is delicate straight out of the oven, and pulling it out too soon can cause it to crack or fall apart. Letting it rest first gives it time to firm up so it comes out clean.
Frequently Asked Questions
Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this gluten free sweet potato cake the mashed sweet potato makes it moist and delicious.
If you are using a cake recipe that isn't turning out moist I would suggest adding a bit more oil or butter. You can also add mashed banana or applesauce to help your baked goods have more moisture.
Yes, gluten free baking in general takes a little bit longer to bake than a cake made with regular wheat flour. However, gluten free baked goods tend to brown faster. So you will want to test the cake with a tooth pick in the center to make sure it's actually done even if it looks browned.
Your cake should be a nice golden brown and a tooth pick inserted in the center of the cake should come out clean. You may need to bake your cake up to 5-8 minutes more. If your cake is already very brown, but not done in the center you will need to lower the oven temperature by 25 degrees and cook a bit longer.
Yes. Use plain canned sweet potato puree (not sweet potato pie filling, which has added sugar and spices). You'll need 1 cup, the same amount as the fresh mashed sweet potato in the recipe.
Yes. Bake the cake 1 to 2 days ahead, wrap it tightly once fully cooled, and store at room temperature. Frost it the day you plan to serve it for the best texture.
Yes, but freeze it unfrosted. Wrap the fully cooled cake tightly in plastic wrap, place it in a freezer safe bag, and freeze for up to 1 month. Thaw before frosting.
Yes. Swap a plant based butter and dairy free cream cheese alternative into both the cake and frosting in equal amounts. The texture will be slightly softer but still delicious.
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Gluten Free Sweet Potato Cake with Cream Cheese Frosting
- Total Time: 1 hour 5 minutes
- Yield: 20 slices 1x
- Diet: Gluten Free
Description
Made with real mashed sweet potato and warm fall spices, this gluten free sweet potato cake bakes up soft, moist, and tender every time. A simple cream cheese frosting and crunch of toasted pecans make it just as at home on a holiday dessert table as it is on a Tuesday night.
Ingredients
Cake:
- 1 cup Unsalted Butter, at room temperature
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- 2 large Eggs
- 1 tsp. Vanilla Extract
- 1 cup mashed Sweet Potato
- ½ cup Milk
- 2 cups Gluten Free Flour
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 tsp. Sea Salt
- 1 tsp. Ground Cinnamon
- ½ tsp. Ground Nutmeg
- ¼ tsp. Ground Cloves
- ½ cup Pecans, roughly chopped for on top of frosting
Frosting:
- 8 ounces Cream Cheese
- ½ cup Unsalted Butter, at room temperature
- 2 tsp. Vanilla Extract
- 2 cups Powdered Sugar, sifted to remove lumps
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.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
If you make this gluten free sweet potato cake, I would love to hear how it turned out. Leave a star rating and a comment below, and tag me on Instagram at @smallfarmbiglife so I can see your creation. Looking for more fall baking to try next? Check out my gluten free pumpkin oatmeal cake or browse all of my gluten free cake recipes for more ideas.
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.
