Sweet Potato Olive Oil Cake (Gluten-Free / Dairy-Free)
Sweet Potato Olive Oil Cake (Gluten-Free / Dairy-Free)
Ingredients
For the Cake
- 3 large eggs
- 1 cup extra virgin olive oil
- 1/2 cup maple syrup
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup Bob's Red Mill Super-Fine Almond Flour
- 1/2 teaspoon salt
- 1 cup sweet potatoes, mashed, from about 2 baked sweet potatoes
For Serving (Optional)
- 1 pint dairy-free vanilla ice cream, as needed
- 1/4 cup caramel sauce, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease and flour (with almond flour) a 9-inch round baking pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, crack the three large eggs. Add the extra virgin olive oil, maple syrup, packed brown sugar, and vanilla extract to the bowl.
⏱️ 3 min
- 3
Whisk the wet ingredients together thoroughly until they are well combined and smooth.
⏱️ 2 min
- 4
Add the Bob's Red Mill Super-Fine Almond Flour and salt to the wet mixture. Stir gently until just combined.
⏱️ 2 min
- 5
Scoop out 1 cup of mashed sweet potato flesh from your pre-baked sweet potatoes and add it to the batter.
⏱️ 3 min
- 6
Mix the entire batter until the sweet potato is fully incorporated and the mixture is smooth. Be careful not to overmix.
⏱️ 2 min
- 7
Pour the prepared batter into the greased and floured (or parchment-lined) 9-inch round baking pan.
⏱️ 1 min
- 8
Bake for 40-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the top is golden brown. If the top browns too quickly, you can loosely tent it with foil.
⏱️ 45 min•🌡️ 350
- 9
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
⏱️ 10 min
- 10
Slice the cake and serve warm. Top with a scoop of dairy-free vanilla ice cream and a drizzle of caramel sauce, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Olive Oil Cake (Gluten-Free / Dairy-Free)
Ingredients
For the Cake
- 3 large eggs
- 1 cup extra virgin olive oil
- 1/2 cup maple syrup
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup Bob's Red Mill Super-Fine Almond Flour
- 1/2 teaspoon salt
- 1 cup sweet potatoes, mashed, from about 2 baked sweet potatoes
For Serving (Optional)
- 1 pint dairy-free vanilla ice cream, as needed
- 1/4 cup caramel sauce, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease and flour (with almond flour) a 9-inch round baking pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, crack the three large eggs. Add the extra virgin olive oil, maple syrup, packed brown sugar, and vanilla extract to the bowl.
⏱️ 3 min - 3
Whisk the wet ingredients together thoroughly until they are well combined and smooth.
⏱️ 2 min - 4
Add the Bob's Red Mill Super-Fine Almond Flour and salt to the wet mixture. Stir gently until just combined.
⏱️ 2 min - 5
Scoop out 1 cup of mashed sweet potato flesh from your pre-baked sweet potatoes and add it to the batter.
⏱️ 3 min - 6
Mix the entire batter until the sweet potato is fully incorporated and the mixture is smooth. Be careful not to overmix.
⏱️ 2 min - 7
Pour the prepared batter into the greased and floured (or parchment-lined) 9-inch round baking pan.
⏱️ 1 min - 8
Bake for 40-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the top is golden brown. If the top browns too quickly, you can loosely tent it with foil.
⏱️ 45 min•🌡️ 350 - 9
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
⏱️ 10 min - 10
Slice the cake and serve warm. Top with a scoop of dairy-free vanilla ice cream and a drizzle of caramel sauce, if desired.
⏱️ 2 min