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Sweet potato bundt cak with cashew buttercream on top
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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!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 1 bundt cake
Author: lovecheflaura


  • 3 cups sweet potato, shredded
  • 6 eggs
  • ½ cup maple syrup
  • 1 ½ cup almond flour
  • ¾ cup coconut flour
  • 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


  • 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 


Optional: Add ⅔ chopped pecans or walnuts