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Gluten-Free Sweet Potato Bundt Cakes With Vegan Cream Cheese Frosting

These cakes are perfect for week night dessert and that they are gluten-free with vegan cream cheese makes them feel guilt-free.
5 from 12 votes
Course Dessert
Cuisine American
Servings 12 Cakes


  • mixer
  • Mini bundt cake pan or cupcake pan


Gluten-Free Sweet Potato Mini Bundt Cakes

  • ¾ cup all-purpose gluten-free flour
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp baking soda
  • tsp nutmeg
  • tsp ground ginger
  • ¾ cup sweet potato puree
  • 7 tbsp coconut sugar
  • ½ cup coconut oil Plus a little extra to grease pan
  • 2 large eggs

Vegan Cream Cheese Icing

  • 16 oz vegan cream cheese
  • 12 tbsp soften unsalted vegan butter
  • 2 tbsp coconut yogurt
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • cups confectioners' sugar


  • 1 cup chopped pecans


Gluten-Free Sweet Potato Mini Bundt Cakes

  • Preheat heat oven to 350 degrees and light grease bundt pan with coconut oil
  • Mix flour, cinnamon, baking powder,baking soda, salt, nutmeg, and ginger together.
  • Mix sweet potato ,sugar, oil, and eggs together in another bowl until smooth.
  • Then stir sweet potato mixture into flour mixture until combined.
  • Scoop 1/4 cup into batter into each bundt cake cake cup.
  • Bake for 15 to 20 minutes or until a toothpick come out clean.
  • Let cakes cool for 10 minutes then remove from pan to completely cool.

Vegan Cream Cheese Frosting

  • Using stand mixer fitted with paddle, beat vegan cream cheese, vegan butter, , vanilla,and salt until smooth on medium. Reduce speed and in parts add sugar, and beat until smooth.
  • Increase speed and beat until frosting is airy and fluffy.


  • Pipe each cake with vegan cream cheese icing and top with chopped pecans. (optional)
Keyword cream cheese, gluten-free, sweet potato, vegan
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