Imagine a dessert that combines the rich, velvety texture of sweet potatoes with the classic decadence of a pound cake - all without a trace of gluten! This isn't just another recipe; it's a game-changing culinary experience that will transform your gluten-free baking forever. Whether you're managing celiac disease, exploring dietary alternatives, or simply craving a moist, flavor-packed treat, this Sweet Potato Pound Cake is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup mashed sweet potatoes
- 1 cup sugar
- 1/2 cup butter, softened
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan using gluten-free flour to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add the mashed sweet potatoes to the butter-sugar mixture and blend until fully incorporated.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure each egg is completely integrated before adding the next.
- Stir in the vanilla extract and mix until combined.
- In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, and cinnamon to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes.
- Carefully remove the cake from the pan and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or serve with a dollop of whipped cream.
Tips
- Use fresh, well-mashed sweet potatoes for the most consistent moisture and flavor.
- Ensure all ingredients are at room temperature before mixing to create a smoother batter.
- When measuring gluten-free flour, use the spoon and level method to avoid dense cake texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Check the cake's doneness with a toothpick - it should come out clean or with minimal crumbs.
- Allow the cake to cool completely before slicing to prevent crumbling.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- For extra richness, consider adding a cream cheese glaze or caramel drizzle on top.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 95mg
