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Sweet Potato Cake with a Cashew Yogurt Frosting

Author Samah Dada



  • 3/4 cup steamed, cooled, and mashed sweet potato
  • 2 cups almond flour
  • 1/2 cup oat flour
  • 2 tbsp coconut flour
  • 2 eggs
  • 1/3 cup maple syrup
  • 3 tbsp almond butter
  • 1/4 cup coconut oil
  • 2 tbsp Pacific Foods Unsweetened Almond Original Plant-Based Beverage
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking soda


  • 5.5 oz cashew yogurt can use vanilla or plain
  • ½ tsp cinnamon
  • ¼ tsp vanilla extract
  • 1 tbsp maple syrup if using unsweetened yogurt


  1. Preheat your oven to 350 degrees. In a medium bowl, mix together beaten eggs, maple syrup, almond butter, vanilla extract, and melted & cooled coconut oil.

  2. Now add steamed, cooled, and mashed sweet potato. Mix until the sweet potato is fully incorporated into the maple-almond butter mixture.

  3. Now, combine the almond flour, oat flour, and coconut flour with the cinnamon and baking soda. Whisk together. Combine the wet ingredients with the dry ingredients until everything is fully incorporated.

  4. Transfer to a greased 8x8 pan or one lined with parchment paper. Tap pan on counter until batter is completely even. Bake for 25-30 minutes until edges are golden brown and cake has risen. Let cake cool completely.

  5. For the frosting, mix all ingredients together. Once cake has cooled, spread frosting on cake. Sprinkle with cinnamon and crushed nuts. Enjoy!