Gluten Free Sweet Potato Cake

Gluten free cake recipes are becoming more and more popular these days as people discover their intolerance’s to gluten laced foods.

A gluten intolerance, or celiac disease is on the rise today! This doesn’t surprise me as they have “upped” the amount of gluten they now put in foods to make it last longer and look fluffier for the consumer.

Consuming gluten for some people can do major damage to your small intestinal tract. Thus causing people to not be able to absorb proper vitamins and nutrients in their bodies. Leading to stomach issues such as bloating, diarrhea, and inflammation of the body to name a few. There is plenty of information out there to back these facts now.

Every time you turn around you see more supermarkets bringing in gluten free breads and pastas and such. There is a good reason for this, people are getting sick!

I often challenge people to try and give up gluten TOTALLY for a least a month and see if they notice the difference. 9 times out of ten for those who make it, ( as many don’t make it) feel amazing.

Often when baking with gluten free flour mixes it’s the same as your traditional flours. The only exception is when making the gluten free bread, they don’t come out as light and fluffy as the wheat based ones. But they are just as tasty.

Lucky for us, the gluten free cake recipes are pretty much the same as the cake recipes we grew up with. They taste almost identical. There really is no difference. They are just better for your health and won’t do harm to your body.

Sweet Potato Coconut Cake

  • 2 pounds sweet potatoes -(US yams*)
  • ½ C mashed ripe banana
  • 1 C packed light brown sugar*
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 4 eggs, beaten
  • 1 C milk: cowʼs or your favorite
  • ¼ C butter, melted
  • 1 tsp vanilla, or 1/4 C dark rum
  • 1 C finely grated coconut
  • ¼ C crystallized ginger
  • ¼ C seedless raisins

Directions:

1. Boil potatoes about 35-45 minutes until barely tender then drain and
cool. (For a more cake-like texture, bake the potatoes instead.)
2. When cool enough to handle, peel the potatoes and cut them up.
Press through a ricer or food mill into a bowl.
3. Preheat oven to 350ºF. Grease a 9 x 5 loaf pan.
4. Add banana, sugar, baking powder, salt, cinnamon, nutmeg, eggs,
milk, butter and vanilla or rum. Beat with a wooden spoon until
blended.
5. Fold in coconut, ginger and raisins.
6. Pour into pan and bake about 1 1/2 hours, until tester comes out
clean.
7. Cool in pan on a wire rack a few minutes, then remove from pan and
cool completely on the rack.
serves 6 to 8
Decorate with a little shredded coconut and a sprinkle of cinnamon sugar.

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