8 Servings
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This pretty gluten-free sweet potato cake is so versatile that you can serve it up for all occasions – from family celebrations and birthday parties to Christmas and Mother’s Day.


  • 400 g sweet potato, peeled, chopped
  • 1/3 cup maple syrup, plus 1 tbsp extra
  • 200 g butter, softened
  • ½ cup caster sugar or icing sugar
  • 4 eggs
  • ¼ cup rice flour
  • 2 tsps gluten-free baking powder
  • ½ tsp cardamom
  • 1 cup almond meal
  • ½ cup pecans, chopped, toasted, plus 1/3 cup extra


  • 2 cups icing sugar
  • 1 tbsp milk
  • 1 tbsp rum (optional)

Preheat oven to moderate, 180 C. Grease and line a 20-cm round pan.


Toss sweet potato in syrup, place on lined tray. Bake 30 to 35 mins. Mash.


Beat butter and sugar. Add eggs one at a time, beating well. Fold in sifted combined flour, baking powder and cardamom, then sweet potato mash and almond meal. Stir in pecans. Spoon into pan. Bake 45 to 50 mins. Cool in pan 10 mins. Transfer to a wire rack.


ICING Sift icing sugar in a bowl. Stir in milk and rum, if using. Drizzle over cake.


Toss extra pecans in extra syrup. Transfer to tray, bake 8 to 10 mins. Cool, then break up over cake.

TIP: For kids, replace rum with 1 tsp vanilla essence and 3 tsps orange juice.

Photo: Rob Shaw/BauerSyndication.com.au

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