[NEW] 💥 Sweet potato and olive oil cake
Yes, it does sounds controversial. No, it’s not a mistake hah! This cake is surprisingly light, naturally sweet and quietly nutritious. High in protein, low in guilt, and very much responsible for most of my cake consumption in the States in early 2026. It's surprised everyone with its taste! I highly recommend!
Servings 8 Prep time 15 mins Cooking time 2 hours
Ingredients
- ⅔ cup olive oil, plus more for oiling baking dish
- 1 cup cooked and blended sweet potato from 1 large or 2 medium potatoes
- 1 cup maple syrup
- ¼ cup coconut sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup almond flour
- ½ cup of your favourite unflavoured protein powder
- 1 cup gluten free oat flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
Directions
- Preheat oven to 175°C (350°F).
- Bake the sweet potato(es) for 1 hour.
- Mush 1 cup of sweet potato and mix with the maple syrup so it blends easier and smooths out.
- In a large bowl, combine olive oil, sweet potato mixed with maple syrup, coconut sugar, eggs and vanilla and whisk well.
- Add in almond flour, protein powder, oat flour, baking soda, baking powder and salt. 6. Fold dry ingredients into wet ingredients, mix until no clumps remain and transfer to an oiled or parchment lined 9 inch round cake pan.
- Bake for 50-60 minutes until a toothpick stuck into the center of the cake comes out clean.
- Remove cake from the oven and allow it to cool before slicing, topping with ice cream if desired.
original recipe from @caitlinjesson