Description
This Sugar-Free Sweet Potato Honeybun Cake is soft, warmly spiced, and incredibly moist with swirls of cinnamon flavor throughout. Finished with a creamy sugar-free glaze, it’s a comforting dessert perfect for breakfast, brunch, or an afternoon treat.
Ingredients
- 2 cups mashed sweet potatoes
- 2 cups almond flour
- 1 cup oat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 3/4 cup unsweetened almond milk
- 1/2 cup melted coconut oil
- 3/4 cup granulated monk fruit sweetener
- 2 teaspoons vanilla extract
- 1/2 cup brown sugar substitute
- 2 teaspoons ground cinnamon, for swirl
- 2 tablespoons melted butter
- 1 cup powdered sugar substitute
- 2 tablespoons unsweetened almond milk, for glaze
- 1/2 teaspoon vanilla extract, for glaze
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- In a large bowl, whisk together the almond flour, oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the mashed sweet potatoes, eggs, almond milk, melted coconut oil, monk fruit sweetener, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until fully combined.
- Pour half of the batter into the prepared baking dish and spread evenly.
- In a small bowl, mix together the brown sugar substitute, cinnamon, and melted butter to create the cinnamon swirl mixture.
- Sprinkle half of the cinnamon mixture over the batter. Add the remaining batter on top and spread gently.
- Sprinkle the remaining cinnamon mixture evenly over the top and swirl lightly with a knife.
- Bake for 38 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 15 minutes.
- Whisk together the powdered sugar substitute, almond milk, and vanilla extract until smooth.
- Drizzle the glaze over the warm cake before slicing and serving.
Notes
- Add chopped pecans or walnuts for extra crunch.
- Use coconut milk instead of almond milk for a creamier texture.
- Certified gluten-free oat flour can be used to keep the recipe gluten-free.
- Store leftovers in the refrigerator for up to 5 days.
- This cake freezes well for up to 2 months when wrapped tightly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 5 g
- Sodium: 240 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 65 mg
