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Gluten-Free Sweet Potato Honey Cornbread Cake

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.
5 from 7 votes
Prep Time 10 mins
Cook Time 45 mins
Course Dessert, Side Dish
Servings 16 servings
Calories 303 kcal


  • cake pan


  • 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.
Keyword Baking, cornbread cake, Gluten-free, quick and easy, special diets, Vegan Baking