I'm skipping the sweet potato casserole and bringing this Gluten Free Sweet Potato Cake with Toasted Marshmallow Frosting to the holiday table. Why settle for casserole when you can have dessert? Moist tender cake and fluffy sticky frosting create a masterpiece to be remembered.
I'm sure we all grew up with some variation of the sweet potato casserole. Whether it was canned candied yams topped with big puffs of marshmallows or fresh sweet potatoes crowned with a crunchy crumble. This cake takes those familiar flavors and turns it into the cake of your dreams.
Fresh is Best
Gluten Free Sweet Potato Cake with Toasted Marshmallow Frosting. Those words make you stop and take notice.
The heart of this cake begins with mashed sweet potatoes. Not only do they provide natural sweetness and a festive burst of color, they also give this cake its unique texture. Imagine sinking your fork into a moist, tender bite.
Fresh sweet potatoes are the best for this recipe. You can either use roasted or boiled. The roasted sweet potatoes will have a slightly more intense sweetness, but not as much moisture.
What goes better with sweet potatoes than warm spices? This luscious cake is perfumed with cinnamon, nutmeg, allspice, a little something special...ancho chile powder. The ancho chile powder offers an earthy, savory note reminiscent of raisins.
Topping off the warm spices, the layers of this towering treat are brushed with Amoretti Gingerbread Syrup. Can you almost smell it? All of those warm spices baked in, and then the aromatic spices of gingerbread seeping into every bite of cake?
All Of the Marshmallow Fluff!
I did promise toasted marshmallow in this Gluten Free Sweet Potato Cake with Toasted Marshmallow Frosting. This frosting takes the cake from special to spectacular!
This cake is frosted with a Swiss meringue with is the base for making marshmallows. To add even more depth to that marshmallow flavor, I add Amoretti Toasted Marshmallow flavoring.
Amoretti's toasted marshmallow flavoring is naturally sweetened, naturally flavored, free of artificial ingredients, and Gluten Free. Amoretti offers over 3,000 products, from nut flours to natural flavorings and syrups. They have something for all of your baking needs.
Baking Your Gluten Free Sweet Potato and Toasted Marshmallow Frosting Cake
In just a few easy steps you will be shoving the Thanksgiving turkey out of the way and placing this cake in the center of your holiday table. Baking should never be intimidating so let's take this cake step by step.
First, when it comes to mixing your cake, you always want to be gentle and mix until your ingredients are just incorporated. This will always give you that tender, delicate bite. To make sure everything comes together faster and smoothly, allow items such as your Dairy Free butter and eggs to come to room temperature.
To build your layers, evenly distribute your cake batter between three 6" round cake pans. If you don't want to build a layered cake that is fine too. This recipe also works for a 9x13 cake pan.
Allow your cakes to fully cool before frosting them. I completely understand the anticipation, but we wanted toasted marshmallows, not melted.
All About the Frosting in Your Gluten Free Sweet Potato Cake with Toasted Marshmallow Frosting
We're making a Swiss meringue for the frosting. That means you're going to want to create a double boiler. Bring a pot of water to just boiling and then slightly lower to a simmer. Fit a glass bowl over the top. You want to make sure that the water in the pan never touches the bowl. The steam created will gently cook the egg whites.
Once the egg whites hit your glass bowl, start whisking and don't stop. This is going to both add that first dose of air to creating the fluff, but also help the egg whites cook while keeping them from scrambling.
After whisking the egg white mixture in your double boiler for approximately five minutes, or until it gets frothy, you're going to add the mixture to your mixer. Let your mixer do the rest of the work.
The toasted marshmallow frosting gets mixed for another five minutes, or until it's thick, luscious, and creamy. When stiff peaks begin to form, you know it's done.
You can either frost your cake and serve it as is, or, add a little drama. What's toasted marshmallow without a little fire? You can use a kitchen torch to lightly toast your frosting and give it that dramatic flare. The choice is up to you.
When you create a double boiler, it allows you to cook or melt something at a gentle heat without worry of over cooking it. This is useful for making custards, meringues, melting chocolate, etc. The best part is you don’t need any special tools.
Armed with a pot of simmering water and a glass bowl, you can easily create a double boiler at home. The key is to make sure the water never touches the bottom of the bowl. You want the steam created from the seal to do all of the work.
So you love all things marshmallow as much as I do? Make sure you check out my recipe for Gluten Free Decadent S'mores Pancakes. Now let's bake a Gluten Free Sweet Potato Cake with Toasted Marshmallow Frosting!
Gluten Free Sweet Potato Cake with Toasted Marshmallow Frosting
- Mixing Bowl
- 3 6" cake pans, 2 8" cake pans, or 1 9x13 pan
- Double boiler
Gluten Free Spiced Sweet Potato Cake
- 2 ½ cups 1.1 Gluten Free flour
- 2 tsp baking soda
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 tsp allspice
- ¼ tsp ground nutmeg
- ¼ tsp ancho chile powder
- 1 cup Dairy Free butter, softened to room temp
- 1 ½ cups granulated sugar
- ½ cup coconut sugar
- 3 eggs, room temperature large
- 2 tsp pure vanilla extract
- 2 cups mashed sweet potatoes
- 5 oz Dairy Free yogurt
- gingerbread syrup for brushing on cakes
Toasted Marshmallow Swiss Meringue Frosting
- 4 egg whites
- ½ tsp cream of tartar
- 1 cup granulated sugar
- 1 tbsp toasted marshmallow flavoring
Gluten Free Spices Sweet Potato Cake
- Preheat your oven to 350. Spray your cake pans with nonstick baking spray. This recipe makes 3 6" cakes, 2 8" cake pans, or 1 9x13.
- Add the sugars and butter to a bowl and mix until whipped and fluffy, approximately 5 minutes.
- Add the sweet potatoes, eggs, and extract. Mix well.
- Add the remaining ingredients and mix until just combined. Don't over mix.
- Divide the cake batter evenly between the cake pans. Bake for 30-40 minutes or until a toothpick comes out clean.
- Allow to cool completely.
- Brush the tops of the cakes with the gingerbread syrup once cool.
Toasted Marshmallow Swiss Meringue Frosting
- Create a double boiler. Bring a saucepan to a low boil over medium heat and fit a glass bowl over the top. Make sure the water never comes to a rolling boil and doesn't touch the bottom of the bowl.
- Add the egg whites, sugar, and cream of tartar to the bowl and whisk for 5 minutes. The mixture should become lighter and frothy.
- Pour the mixture into a mixing bowl and add the toasted marshmallow flavoring. Mix on hive for approximately 5 minutes. It should grow in volume, become thick and fluffy, and form peaks that hold their form.
- Add in between the cake layers as well as the sides. Cake can be served as is, or the frosting can be toasted with a kitchen torch. Enjoy!