Last Sunday, I went into the kitchen with no plans on what I was creating.  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.  I didn’t wash a single dish as I went, and I got cinnamon & almond flour all over the counters.
 

 
While not fancy and super officialy “blogger-ish”, I must admit:  this will always be my favorite kind of cooking.
 
And when your favorite kind of cooking leaves you with one of your favorite recipes you’ve ever, ever made… it means that all of the dishes & mess were probably worth it.  
 
*(reason #1 when explaining the kitchen to your loved ones)*
 
 
This cake turned out just right-  the perfect level of sweetness & spice, with that perfect light texture (similar to a light muffin or a carrot cake).
 
And the frosting…..  let’s talk about the frosting.  I have since made this frosting two more times just for slathering on everything:  bananas, apples, cookies, Paleo brownies, my finger, you name it.  It is light & fluffy and creamy and perfect.  I think I will be creating a solo post just to talk all about it.  Until then, find it below and maybe consider making a double batch!
 
 
I hope you guys enjoy this cake as much as we did.  And just a note:  I declare it perfectly okay to be eaten for breakfast, snack, dinner, or dessert.  Basically any time ever.
 

 

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 350ºF.  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:  eggs, ghee, apple sauce, coconut sugar, sweet potato, and vanilla.  You could also use a blender to make this extra quick!
  • In a medium bowl, combine the remaining cake ingredients:  almond flour, coconut flour, spices, sea salt, and baking soda. 
  • 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 350ºF 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.  Blend all listed ingredients, pulsing until super smooth.
  • Remove the cake from the oven, and allow it to fully cool.  Spread the frosting over top, then sprinkle with sliced almonds and cinnamon.  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