Recipe: Sweet Potato Poundcake
Gluten Free Sweet Potato Poundcake
2 C mashed Sweet Potato
1/2 C Olive Oil
1/2 C Butter Flavored Coconut Oil, melted
2 C Sugar
1 tsp Vanilla
4 Large Eggs
3 C GF 1-to-1 Flour (I use Bob’s Red Mill)
2 1/2 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Baking Soda
1/2 tsp nutmeg
1/4 tsp Salt
1/2 C Non-Dairy Milk
Preheat oven to 350 degrees. Grease and flour a bundt pan.
In a large bowl, combine flour, baking powder, baking soda, spices and salt. Stir well.
In the bowl of an electric mixer, combine sugar and oils. Beat on medium speed for 2-3 minutes. Add in the cooked/mashed sweet potato. Mix until well combined. Scrape down bowl. Add the vanilla. Add the eggs one at a time, mixing about 60 seconds between each addition.
Turn mixer to lowest speed. Slowly add the flour mixture, alternating with the milk until it is all mixed in. Let batter rest for 5 minutes before filling the bundt pan.
Bake in preheated oven for 60 minutes or until toothpick comes out clean and top springs back when gently poked.
Remove from oven and cool 10-15 minutes in the pan. Then turn out onto a wire rack to cool completely.
2 C Powdered Sugar, sifted
3 Tbsp Maple Syrup
1/4 C Non-Dairy Milk
1/2 C Pecans, toasted and chopped
In a small bowl, combine sugar, syrup and milk. Stir until all dry ingredients are mixed in. Drizzle over the cooled cake. Sprinkle with toasted pecans.