Sweet Potato Bundt Cake with Cashew Buttercream
Sweet Potato Bundt Cake with Cashew Buttercream is my take on a traditional classic, the carrot cake. With similar spices and the use of a sweet vegetable, it makes dessert a little healthier. For a grain-free cake, this is one of the softest and moist baked goods I have ever had. This cake can be enjoyed any day of the year, not just during the fall!
Servings: 1 bundt cake
Ingredients
- 3 cups sweet potato, shredded
- 6 eggs
- ½ cup maple syrup
- 1 ½ cup almond flour
- ¾ cup coconut flour
- ⅔ cup cashew milk
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 tbsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- 1 tsp salt
- 1 recipe cashew buttercream
Instructions
- Preheat oven to 350 degrees
- In a medium sized bowl, combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix well
- In another bowl, combine the shredded sweet potato, eggs, maple syrup, cashew milk, and vanilla extract. Mix well
- Pour the sweet potato mixture into the dry ingredient mixture and fold until incorporated
- Pour the sweet potato batter into a greased bundt cake pan. Level out the mixture with a spatula and place in the oven
- Bake for 60 minutes or until the middle of the cake springs back to the touch
- Once the cake is cooled, remove from the pan and top with cashew buttercream
Notes
Optional: Add ⅔ chopped pecans or walnuts