Dessert
Sweet Potato Cake with Honey Caramel
A tender, warmly flavored sweet potato cake made with almond flour, oat flour, olive oil, and maple syrup. Finish it with a rich, pourable almond butter caramel made with honey and coconut oil.
- Preparation
- 20 min + bake (35 min+, in testing)
- Course
- Dessert
- Makes
- One cake · slices vary with pan size (in testing)
- Difficulty
- Moderate
- Pour
- Wildflower
Ingredients
Cake
- ⅔ cup olive oil (about 130 g), plus more for the pan
- 1 cup cooked, blended sweet potato (about 250 g), from 1 large or 2 medium sweet potatoes
- 1 cup maple syrup
- ¼ cup coconut sugar
- 3 large eggs
- 2 teaspoons vanilla extract (about 10 g)
- 1½ cups almond flour (about 180 g)
- 1 cup gluten-free oat flour (about 130 g)
- 1 teaspoon baking soda (about 6 g)
- 1 teaspoon baking powder (about 4 g)
- ½ teaspoon salt (about 3 g)
Honey-almond butter caramel
- ½ cup coconut oil (about 100 g)
- ½ cup honey (about 170 g) — the honey in this recipe lives in the caramel
- ¼ cup almond butter (about 70 g)
- A pinch of sea salt
How
- 1
Cook the sweet potatoes
Bake or steam the sweet potatoes until completely soft. Peel, blend the flesh smooth and measure 1 cup. Let it cool before it meets the eggs.
- 2
Prepare the oven and pan
Heat the oven to 350°F. Oil a cake pan with enough depth for the batter to rise and line the base with parchment.
- 3
Mix the wet ingredients
In a large bowl, whisk the olive oil, sweet potato purée, maple syrup, coconut sugar, eggs and vanilla until fully smooth.
- 4
Combine the dry ingredients
In a second bowl, whisk the almond flour, oat flour, baking soda, baking powder and salt.
- 5
Make the batter
Fold the dry ingredients into the wet until no dry pockets remain. Stop there; overmixing toughens the crumb.
- 6
Bake the cake
Pour into the pan and smooth the top. Bake at 350°F and start checking at 35 minutes; keep going until the center is set and a toothpick comes out without wet batter.
- 7
Cool
Rest the cake in its pan before turning it onto a rack. Let it cool well before saucing.
- 8
Make the honey-almond butter caramel
Warm the coconut oil and honey together over low heat. Off the heat, whisk in the almond butter and sea salt until smooth, warming briefly again only if it needs help coming together. Don't let it get hot.
- 9
Finish and serve
Drizzle the caramel over the cooled cake just before serving, with extra in a small jug on the side.
Still in testing
Pan size, final bake time and number of slices haven't been confirmed in our kitchen yet. A 9-inch round or 8 × 8-inch pan with at least 2-inch sides is a reasonable starting point; bake by doneness, not by the clock.
Storage
Keep the cake covered at room temperature for a day, or refrigerated up to 4 days. The caramel firms in the fridge; warm it gently to pour again.
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