Olive Oil Sweet Potato Cake

A moist, tender cake naturally sweetened with maple syrup, enhanced by olive oil and mashed sweet potatoes. This gluten-free and dairy-free treat is perfect for a cozy dessert.

By @selfloverecipes.ig

Original recipe source

Cook time: 60 minutes

Servings: 8

Ingredients

• 0 olive oil for oiling the baking dish
• 0.67 cup olive oil
• 1 cup sweet potato cooked and blended
• 1 cup maple syrup
• 0.25 cup coconut sugar
• 3 eggs
• 2 tsp vanilla extract
• 1.5 cups almond flour
• 1 cup gluten free oat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 0.5 tsp salt
• 0.5 cup coconut oil
• 0.5 cup maple syrup
• 0.25 cup almond butter
• 0 sea salt pinch

Instructions

1. Preheat your oven to 350°F (175°C) and oil a 9-inch round cake pan with olive oil.
2. In a large bowl, whisk together 2/3 cup olive oil, 1 cup mashed sweet potato, 1 cup maple syrup, 1/4 cup coconut sugar, 3 eggs, and 2 teaspoons vanilla extract.
3. Add 1 1/2 cups almond flour, 1 cup oat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt to the wet ingredients. Fold until no clumps remain.
4. Pour the batter into the prepared cake pan. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
5. While the cake is baking, combine 1/2 cup coconut oil, 1/2 cup maple syrup, 1/4 cup almond butter, and a pinch of sea salt in a small saucepan. Stir over low heat until smooth.
6. Remove the cake from the oven and let it cool before slicing. Drizzle with the caramel sauce and serve.