Gluten- and Dairy-Free Sweet Potato Cake Recipe

Sweet Potato Cake Inspiration

Growing up, sweet potato casserole was a Thanksgiving must-have. While I’d pass on the stuffing, you could always count on me to take a generous serving of that sweet, fluffy mash. My plate usually had a little turkey and green beans, and the rest was reserved for sweet potatoes — and of course a second plate for pie: pumpkin and apple. Why choose one when you can have two?

That nostalgia inspired this cake: it’s my attempt to recreate the comforting flavors of Thanksgiving in cake form.

I wanted to recreate a Thanksgiving dinner as a cake, and this Sweet Potato Pie Cake is the result. It uses dairy-free sweet potato cake layers baked on top of flaky pie crusts, filled with honey marshmallow fluff, and finished with a silky dairy-free molasses buttercream.

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This gluten-free, dairy-free sweet potato cake is a cozy fall dessert: layers of spiced sweet potato cake sit on flaky pie-crust bases, filled with homemade honey marshmallow fluff and finished with whipped molasses buttercream. It’s a Thanksgiving crowd-pleaser that’s both nostalgic and unexpected.

Sweet Potato Cake

• 1 package (2 x nine in.) gluten-free dairy-free pie shells *can sub with regular pie crust
• 1 cup canola or vegetable oil
• 1 1/2 cups brown sugar
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup sweet potato, mashed & room temperature
• 2 cups gluten-free flour 1:1 baking blend *can sub all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Honey Marshmallow Fluff Filling

• 1/3 cup water
• 1/3 cup sugar
• 1/3 cup honey
• 1 egg white
• 1/8 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Molasses Buttercream

• 2 cups dairy-free salted butter, room temperature *can sub regular butter
• 6 cups icing sugar
• 1 teaspoon fine sea salt
• 1/4 cup fancy molasses
• optional: large and mini marshmallows
• optional: a drop of orange food color

Instructions

Sweet Potato Cake

1. Preheat the oven to 350ºF and prepare three 6-inch round cake pans with non-stick baking spray and parchment.
2. Remove pie shells from the package and trace the bottom of a 6-inch pan on each shell with a sharp knife. Combine scraps to form the third shell if needed.
3. Place each pie shell in a prepared pan and bake according to package instructions. Let cool while you make the batter.
4. In a stand mixer, whisk together the oil, eggs, brown sugar, and vanilla until combined. Add the mashed sweet potato and mix.
5. Combine the dry ingredients separately (flour, baking powder, baking soda, cinnamon, nutmeg) and add to the mixer on low until just incorporated. Avoid overmixing.
6. Divide the batter between the three 6-inch pans and bake 25–30 minutes, or until a toothpick inserted comes out with a few crumbs. Cool in pans 10 minutes, then invert onto a rack to cool completely.

Honey Marshmallow Fluff Filling

1. In a medium pot, combine water, sugar, and honey and bring to a boil over medium-high heat. Use a candy thermometer to monitor the temperature.
2. Prepare the mixer bowl and whisk attachment by wiping with vinegar and a paper towel to remove any oil. Place the egg white and cream of tartar in the bowl.
3. When the syrup reaches 225°F, start the mixer on low and increase to medium; whisk until soft peaks form (about 3–4 minutes).
4. Remove the syrup from heat at 240°F and slowly pour the hot syrup into the mixer while running on low.
5. Increase the speed to medium-high and whip 6–8 minutes until the mixture is thick and glossy. Add vanilla and combine. Cool completely before using. Store in an airtight container at room temperature up to 7 days.

Molasses Buttercream

1. In a stand mixer with the paddle attachment, beat the butter on high until light and fluffy, about 10 minutes.
2. Add the molasses and beat on high for 2 minutes.
3. Add the icing sugar and salt and mix on low until combined, then increase to medium and beat 4–5 minutes until smooth. Scrape the bowl as needed.

Cake Assembly

1. Place one leveled cake layer on a cake board with the pie crust base down. Spread about ½ cup buttercream on top.
2. Pipe a buttercream border around the edge and fill with half of the marshmallow fluff.
3. Repeat with the remaining layers. Apply a thin crumb coat of buttercream and refrigerate 20 minutes.
4. Finish with another coat of buttercream and smooth the sides. Optionally tint the final coat with a touch of orange coloring and leave some texture for a rustic look. Top with large and mini marshmallows and toast them with a kitchen torch if desired. Serve and enjoy.