Moist and flavorful Sweet Potato Gingerbread Bundt Cake is the perfect grain free cake for the holidays! Made with sweet potato and cassava flour for the perfect gluten-free cake.

Sweet Potato Gingerbread Bundt Cake (Paleo, Gluten Free)

December is alllll about the gingerbread recipes for me. So when I realized there was no gingerbread cake on my website, I knew I needed to fix that problem immediately! Thankfully I had been staying with my family which meant I had lots of cake testers on hand to let me know when the cake was finally ready to share. After a few tries, it kept disappearing, so I took that as a sign that some people liked it 🙂

I decided to add sweet potato to this bundt cake since I find it helps with the texture in paleo cakes. While cassava flour does work amazing in grain-free baking, I find it can get a little dense when you’re making something larger like a cake. Adding sweet potato to the ingredients helps to balance out the flour and keeps things moist and delicious. The addition of molasses, cinnamon, nutmeg, and ginger helps to make the most amazing gingerbread cake I never knew I needed in my life! Safe to say, this is now a family staple recipe I’ll be making every December to earn my family’s love.

How to make the best Paleo Bundt Cake

This one-bowl gluten-free bundt cake is pretty much foolproof.  I especially love this recipe because it’s not too sweet, and it’s nut-free (unlike most paleo recipes out there.) The sweet potato also works as a great bandaid to the batter–it keeps things moist and sweet even if you forget a pinch of flour or bake your cake too long.

This recipe is about as easy a cake gets, but here are a few tips for getting a moist, delicious paleo bundt cake:

• Make sure your eggs (and the rest of your ingredients) are room temperature.
• Don’t overmix! You want an ever so slightly lumpy batter. Batter that is beaten too hard gets gummy and tough when it bakes.
• Thaw your coconut butter in the jar in a bowl of hot water if you have time. Microwaving or heating the coconut butter too much can cause it to seize.

Ingredients for Gluten-Free Gingerbread Bundt Cake

Here is everything you need to make this gingerbread cake. If you’ve made any of my other cakes, the ingredient list is pretty much the same!

• Cassava flour: this is my favorite gluten-free flour! You can find it in most stores now. I usually go for Pamelas, Bobs, or Ottos.
• Tapioca Starch: adds a subtly flakiness to the texture.
• Coconut Flour: I find this helps my cassava flour go further and gives a tighter crumb and a bit of fluff to baked goods.
• Coconut sugar: a lower inflammatory sugar option that I use in most of my baking. You can use regular sugar if needed.
• Molasses: Molasses helps give a wonderful gingerbread flavor to the bundt
• Baking soda: for that fluff factor and to give rise to the cake.
• Cream of tartar: makes up for the lack of baking powder in the recipe.
• Avocado oil: You can also substitute coconut oil if needed.
•  Eggs: Remember to use room temp eggs! I have not tested this recipe with flax eggs, but let me know how it goes if you do!
• Full fat coconut milk, or another non-dairy milk such as almond milk, with apple cider vinegar added to make a “buttermilk”
• Cinnamon, nutmeg, and ginger: the three essential spices for a luscious gingerbread bundt cake.
• Sweet Potato: sweet potato adds moisture and sweetness to this bundt.

Paleo Sweet Potato Gingerbread Cupcakes

If you’re in the mood for grain-free cupcakes you can easily use this bundt cake recipe to make it happen! This recipe will make about 10-12 medium-sized sweet potato cupcakes, and you can put a coconut butter glaze on them, or use some easy dairy-free frosting (my favorite is Simple Mills) to top them off. Just make sure you use parchment baking liners to keep the cupcakes from sticking and lower the baking time to 20-25 minutes since these will cook faster than the bundt.

Other Paleo Cake Recipes:

• Best Paleo Chocolate Cake
• Paleo Chocolate Cake with Cashew Butter Frosting
• Paleo Carrot Cake Cupcakes
• Gluten Free Pumpkin Cake

Without further ado, it’s time to make some delicious Sweet Potato Gingerbread Bundt Cake! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!

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Sweet Potato Gingerbread Bundt Cake

Moist and flavorful Sweet Potato Gingerbread Bundt Cake is the perfect grain free cake for the holidays! Made with sweet potato and cassava flour for the perfect gluten-free cake.

COURSE Dessert

PREP TIME 10 minutes

COOK TIME 45 minutes

TOTAL TIME 55 minutes

SERVINGS 10

INGREDIENTS

• 1 cup almond or coconut milk
• 1 tsp apple cider vinegar
• 3 large eggs
• 1 cup sweet potato purée
• 1/4 cup molasses
• 3/4 cup coconut sugar
• 1/2 cup avocado oil
• 1 tsp vanilla
• 1.25 teaspoon baking soda
• 1/2 tsp cream of tartar
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/4 tsp ginger
• 1/2 teaspoon salt
• 1 1/2 cup cassava flour
• 1 tbsp tapioca starch
• 2 tbsp cup coconut flour
• 1 cup coconut butter, for glazing

INSTRUCTIONS

1. Preheat oven to 350 F and line a grease a bundt pan with coconut oil.
2. Place vinegar in milk and set aside.
3. In a large bowl, beat eggs, sweet potato, molasses, honey, and sugar until well combined and the sugar has begun to dissolve. Add avocado oil and beat again for a minute, then stir in coconut milk, vanilla, cream of tartar, baking soda, cinnamon, nutmeg and ginger.
4. In a small bowl, whisk together cassava flour, tapioca starch, and coconut flour. Pour the flour in to the wet ingredients and fold until combined (don't overbeat!). Allow the batter to sit for 2-3 minutes to absorb. If the batter is too thick add 2 tbsp dairy-free milk, then pour the batter into the prepared baking pan and smooth the top with a spatula.
5. Bake in the preheated oven for 35-40 minutes or until a knife comes out clean.
6. Once out the oven, cool for 10 minutes in the pan, then transfer onto a wire rack to cool completely before glazing.
7. To make glaze, melt coconut butter in a jar in hot water or in the microwave in very short intervals. Pour onto the cake.