Keto Sweet Potato Pound Cake

If you love sweet potatoes, then this gluten free & dairy free sweet potato pound cake may become your new favorite dessert!

PREP TIME:15

COOK TIME:1

RESTING/COOLING TIME:1 20

TOTAL TIME:2 35

Preheat oven to 350 degrees. Grease and flour a bundt pan.
In a large bowl, combine flour, baking powder, spices and salt. Stir well.

2 ⅓ Cup Gluten Free 1-to-1 Flour Blend,3 teaspoon Baking Powder,1 teaspoon Cinnamon,½ teaspoon Nutmeg,¼ teaspoon Salt
In the bowl of an electric mixer, combine sugar and butter. Beat on medium speed for 3 minutes.

⅓ Cup Vegan Butter,1 ¾ Cup Sugar
Add the oil and beat for another 1-2 minutes until it is smooth and fluffy. Scrape down the bowl.

½ Cup Oil
Add the vanilla.

1 teaspoon Vanilla
Add the eggs one at a time, mixing about 60 seconds between each addition. Scrape down the bowl

4 Eggs
Turn mixer to lowest speed. Add half of the flour mixture, followed by half of the sweet potatoes and half of the milk. Repeat with the remaining flour, sweet potatoes and milk.

1 ½ Cup Mashed Sweet Potato,½ Cup Non-Dairy Milk
Pour batter into prepared pan and rest for 10 minutes before baking.
Bake in preheated oven for 60 minutes or until toothpick comes out clean and top springs back when gently poked.
Remove from oven and cool 10-15 minutes in the pan. Then turn out onto a wire rack to cool completely before icing.

In a small bowl, combine sugar and milk. Stir until all dry ingredients are mixed in. Drizzle over the cooled cake.

2 Cup Powdered Sugar,6 Tablespoon Non-Dairy Milk
Sprinkle with toasted pecans.

½ Cup Pecans

STORAGE: Store leftover cake in an airtight container at room temperature for up to 4 days.

PAN SIZE: This cake recipe can be made in a 12-cup bundt pan or two 9×5 loaf pans. For a loaf pan, bake for 50-55 minutes.