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Last Sunday, I went into the kitchen with no plans on what I was creating. ย I just pulled out what sounded good, tweaked as I went, and scribbled it all down on a pad of paper we keep in the kitchen drawer. ย I didn’t wash a single dish as I went, and I got cinnamon & almond flour all over the counters.
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While not fancy and super officialy “blogger-ish”, I must admit: ย this will always be my favoriteย kind of cooking.
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And when your favorite kind of cooking leaves you with one of your favoriteย recipes you’ve ever, ever made… it means that all of the dishes & mess were probably worth it. ย 
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*(reason #1 when explaining the kitchen to your loved ones)*
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This cake turned out just right- ย the perfect level of sweetness & spice, with that perfect light texture (similar to a light muffin or a carrot cake).
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And the frosting….. ย let’s talk about the frosting. ย I have since made this frosting two more times just for slathering on everything: ย bananas, apples, cookies, Paleo brownies, my finger, you name it. ย It is light & fluffy and creamy and perfect. ย I think I will be creating a solo post just to talk all about it. ย Until then, find it below and maybe consider making a double batch!
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I hope you guys enjoy this cake as much as we did. ย And just a note: ย I declare it perfectly okay to be eaten for breakfast, snack, dinner, or dessert. ย Basically any time ever.
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Print Recipe

Sweet Potato Cake with Cashew Cream Cheese Frosting

Servings: 8
Calories: 416kcal

Ingredients

For the Cake

  • 3 eggs
  • 1/4 cup grass-fed ghee*
  • 1/4 cup apple sauce
  • 1/2 cup coconut sugar
  • 1 medium sweet potato or yam (yield about 1 cup mashed)
  • 2 tsp vanilla extract
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda

For the Frosting

  • 1 cup raw cashews pieces (soaked in warm water for 2-3 hours, then rinsed)
  • 1 tsp vanilla
  • 1/4 cup coconut sugar*
  • dash sea salt
  • 2 tsp lemon juice
  • 2 tbsp coconut oil, melted
  • 3-4 tsp coconut milk, to blend

For the Topping

  • 1/4 cup sliced almonds
  • sprinkle cinnamon

Instructions

  • Preheat the oven to 350ยบF.ย  Line an 8" baking dish with parchment paper for easy clean-up, or grease with a cooking fat of your choice.
  • In a large bowl, combine the wet ingredients and sugar until smooth:ย  eggs, ghee, apple sauce, coconut sugar, sweet potato, and vanilla.ย  You could also use a blender to make this extra quick!
  • In a medium bowl, combine the remaining cake ingredients:ย  almond flour, coconut flour, spices, sea salt, and baking soda.ย 
  • Add the dry ingredients to the large bowl of wet ingredients 1/3 at a time, stirring until well mixed.
  • Transfer the cake batter to the lined baking dish, and bake at 350ยบF for 30 to 35 minutes, or until a toothpick inserted to the center comes out clean.
  • Meanwhile, use a blender or food processor to make your frosting.ย  Blend all listed ingredients, pulsing until super smooth.
  • Remove the cake from the oven, and allow it to fully cool.ย  Spread the frosting over top, then sprinkle with sliced almonds and cinnamon.ย  Slice into squares & serve!

Notes

  • For the ghee, you could easily substitute butter or coconut oil.
  • For the coconut sugar, you could substitute maple syrup or honey, using about 3/4 of the amount listed.
  • This “cake” recipe would also make the most delicious cupcakes!

Nutrition

Calories: 416kcal | Carbohydrates: 32g | Protein: 11g | Fat: 29g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 293mg | Fiber: 5g | Sugar: 14g | Iron: 3mg
Filed   breakfast, Desserts