Gluten-Free Sweet Potato Honey Cornbread Cake
A soft, slightly sweet, and moist cornbread cake made with gluten-free flour, sweet potatoes, and honey. Perfect as a side to a savory dish or a slightly sweet finish to the end of a meal.
- 1 Cup Gluten-Free Flour Bob's Red Mill 1 to 1
- 1 Cup Cornmeal
- 1/2 Cup White Sugar
- 1 Tsp Cinnamon
- 1/2 Tbsp Baking Soda
- 1/2 Tbsp Baking Powder
- 1/4 Cup Unsweetened Applesauce Replaces 1 egg
- 1 Cup Full Fat Coconut Milk Chilled
- 1/2 Tsp Salt
- 1/2 Cup Plant-Based Butter Melted
- 2 Cups Sweet Potato Puree Canned or Fresh
- 1/3 Cup Honey
If using fresh sweet potatoes you will want to bake them at 400° for 30 minutes. Once they are cooled puree them in a blender and measure out two cups for your recipe. Any leftover potatoes can be frozen for up to a month or refrigerated for 1-2 weeks.
Preheat Oven 375° F and spray cake pan with coconut oil.
Blend together dry ingredients (gluten-free flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon)
Add in wet ingredients starting with sweet potato. Mix applesauce, melted plant-based butter, and honey. Lastly, add the dairy-free milk
Pour mixture into greased 9-inch cake pan.
Bake on 375° for about 40 - 45 minutes. Insert a toothpick into the middle of the cake to check for doneness.
Baking: As ovens vary, check your cornbread cake at 40 minutes.
Storage: Cornbread cake can be frozen after baking and can be kept countertop for 4-5 days.
Reheating instructions: Pop all or a slice of cornbread cake into the oven reheat at 350 degrees for 5-7 minutes.
A lil' extra flavor: Top your cornbread cake with Burleson's creamy honey spread for a real treat.