Bakery, Recipes
Comments 4

Gluten Free Thursday: Sweet Potato And Coconut Loaf Cake

Ok, lately I’ve been trying to bake healthier cakes (well, not always, but frequently!). This is such a trial. This loaf cake is only sweetened with honey and sweet potatoes, which also give colour and texture. The result is a sweet – but not “too sweet” – cake.



The cake is very easy to make. The amount of grated sweet potato used is not that much and most of the time sweet potatoes are quite massive. So, for instance, you may be making a sweet potato dish and with about 120-150 gr. of it left, you can make this cake.



The combination of almond and desiccated coconut is tasty and is also rich in texture. Add to that the texture coming from grated sweet potato, and you have a feast in your mouth with just one slice of cake.




The cake does not rise much and I used a slightly wide loaf pan. However, you can use a narrower pan if you want a bit higher cake. Other than mixing everything fast and in order, there is no trick you should follow. You can have your cake in no time! But remember, as every other gluten free cakes, you need to give it some time before taking out of the pan after it’s baked. And the flavour develops even more the next day! Enjoy!




Difficulty: Easy
(makes 1 loaf, inside of the pan size 23x9cm)


Printable PDF-recipe (no photos)


5 dl (or 2 cups) almond flour (meaning: ground almonds)
3.5 dl + 2 tsp (or 1 1/2 cups) peeled and grated sweet potato
1 dl + 4 tsp (or 1/2 cup) desiccated coconut
2 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
4 large eggs
4 tbsp olive oil
1/2 dl + 6 tbsp (or 1/3 honey)
1 tbsp apple cider vinegar


a handful of pumpkin seeds (or another seed or nut you like) for topping



1. Preheat the oven to 180C. Grease a loaf pan and cover 2 sides and base (at least) with a baking paper.



2. In a medium size bowl, put all dry ingredients (first 6 ingredients in the list above) and whisk a little. Put aside.




3. In a mixing bowl, put eggs and beat in medium speed for about a minute.




4. Add olive oil and honey to the eggs and beat first in medium speed and then in medium high speed for about 3 minutes, until they are incorporated.





5. Add dry ingredients to the egg mixture and start beating in medium speed. While mixer is on, add apple cider vinegar. Beat in medium high speed just until all ingredients are mixed well.





6. Scrape the sides if needed. Transfer the well mixed batter into the greased loaf pan. Smoothen the surface using a spatula.





7. Spread a generous amount of pumpkin seeds (or another seed / nut you like) on top of the cake. Put in the oven, in medium rack, and bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean. When it’s out of the oven, let it cool to room temperature and then take out of the pan. You can then serve it right away or you can bake the cake beforehand (even the day before) and serve later. Enjoy!





  1. Weiss-Nix says

    I will try the recipe in any case! Thank you for sharing, Asli. The illustration with all the images is great. Love it!

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