Having my cake and eating it too!
Low Sugar Sweet Potato Cake iced with sweet potato icing!
With carrots, pineapple, orange zest and spices this cake will have you over the moon!
With that description I bet you can almost taste this amazing-ness!
By replacing some of the oil with the sweet potato mash this cake stays super moist for days!
While it’s true I have a love/hate relationship with no sugar baking
I’ve turned this one into a lower sugar cake option by using monk fruit sugar in place of half the sugar in the original recipe
New Recipe for Sweet Potato Icing is the literal icing on this cake today!
Be careful not to just eat it right out of the bowl before your cake is cooled!
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Notes for Success
Today I am using 6″ cake pans for a slightly smaller three layer cake
However you can easily use 7″ cake pans for a slightly thinner two layer cake instead
Sweet potato icing is so simple to make but will cause this cake to need refrigeration
Alternatively you can use whatever icing you love the most here, like the traditional cream cheese icing!
Baking the sweet potatoes while preparing the cake recipe is my most efficient method.
By roasting the potatoes in their skins at 400F for approximately 30-40 minutes to very tender it’s easy to extract the flesh and discard the skins
For those who prefer the boil their potatoes, by all means peel the potatoes first and then boil away!
Monk fruit sugar is my sugar substitute of choice
However I find that the cake bakes much darker than when using regular granulated sugar so I lowered the temperature to 325F
Regular granulated sugar can be used in place of the monk fruit listed below in the same amount
Admittedly sugar free baking with sugar substitutes makes me angry for two reasons
#1) I consider it a green light to eat then entire cake all by myself
#2) If not done correctly it gives a bitter taste and can dry out your cake recipe
Read more about sugar free baking here to see if this is for you!
Yield: serves 8ppl
Low Sugar Sweet Potato Cake
Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 hour 30 minutes
Ingredients
For the Cake
- Vegetable Oil ½ (117ml)
- Applesauce 4 Tablespoons (56g)
- Sweet Potato mashed 1 cup
- Orange Zest from 1 large orange (approx 2 teaspoons)
- Vanilla Extract 2 teaspoons (10ml)
- Light Brown Sugar ½ cup (100g) *see notes
- Monk Fruit Sugar ½ cup (100g) *see notes
- All Purpose Flour 2 cups (250g)
- Cinnamon ½ teaspoon
- Nutmeg ¼ teaspoon
- Baking Powder 1 teaspoon
- Baking Soda 1 teaspoon
- Salt ½ teaspoon
- Shredded Carrots 1 cup
- Crushed Pineapple drained well ½ cup
- Lightly toasted pecans ½ cup *optional
For the Sweet Potato Icing
- Cooked Mashed Sweet Potato 8oz (226g)
- Pure Maple Syrup or your fav sugar free syrup ¼ cup (56ml)
- Coconut Oil 3 Tablespoons (45ml)
- Plant Milk 1 Tablespoons (15ml)
- Vanilla Extract 1 teaspoons (5ml)
Instructions
- Grease & parchment line 3-6″ cake pans & preheat the oven to 350F
- For the cake batter combine the oil, applesauce, mashed sweet potato, orange zest, vanilla extract, sugar & monkfruit sugar together in a large mixing bowl with a whisk combine everything very well, the mixture will look shiny
- Sift the flour with the baking soda, baking powder, salt & spices and then add that to the wet ingredients
- Whisk to combine & then switch to a spatula & fold in the carrots, pineapple & pecans
- Divide the batter amongst your cake pans & bake in the preheated 350F oven for approximately 25-30 minutes – when a toothpick inserted comes out with moist crumbs not raw batter
- Cool the cakes in the pans until you can safely touch them & then flip them out onto a cooling rack to cool to cold
- Meanwhile prepare the sweet potato icing by combining all the ingredients in a blender or food processor until smooth
- Transfer to a bowl & refrigerate until you are ready to ice your cake
Notes
Low Sugar Sweet Potato Cake must be refrigerated due to the sweet potato icing & will stay fresh loosely wrapped to prevent drying for up to 1 week
Freeze un-iced cake layers wrapped well for up to 2 months
