Experience the delightful harmony of flavors in this Olive Oil Sweet Potato Cake, a moist and rich dessert that celebrates the comforting sweetness of sweet potatoes. Perfect for fall gatherings or a cozy evening at home, this cake is not only delicious but also incorporates healthy ingredients like olive oil, making it a guilt-free treat.
Ingredients
Scale:
2 cups all-purpose flour (or gluten-free flour blend for a gluten-free option)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup cooked and mashed sweet potatoes (about 1 large sweet potato)
1/2 cup extra virgin olive oil
3/4 cup brown sugar (or coconut sugar for a healthier alternative)
1/4 cup maple syrup
3 large eggs (or flax eggs for a vegan alternative)
1 teaspoon vanilla extract
Powdered sugar for dusting (optional)
Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk together until well blended.
In another bowl, mix the mashed sweet potatoes, olive oil, brown sugar, maple syrup, eggs, and vanilla extract. Beat with a mixer on medium speed until smooth and creamy.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely.
Once cooled, dust with powdered sugar and sprinkle with chopped nuts if desired before serving.
