Description

A moist, spiced cake that captures all the warm flavors of classic cinnamon rolls with the natural sweetness and creaminess of sweet potatoes, perfect for cozy breakfasts or dessert.

Ingredients

1 cup mashed cooked sweet potato (about 1 medium sweet potato)

1/2 cup unsweetened applesauce

1/2 cup brown sugar

1/4 cup maple syrup

1/4 cup coconut oil, melted

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

For the cinnamon swirl:

1/4 cup brown sugar

1 tablespoon ground cinnamon

2 tablespoons melted coconut oil

For the glaze:

1/2 cup powdered sugar

1-2 tablespoons almond milk (or any milk)

1/2 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Grease or line an 8x8 inch baking pan with parchment paper.
In a large bowl, whisk together the mashed sweet potato, applesauce, brown sugar, maple syrup, melted coconut oil, eggs, and vanilla extract until smooth and combined.
In another bowl, sift together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
In a small bowl, mix the brown sugar, cinnamon, and melted coconut oil for the cinnamon swirl.
Pour half of the batter into the prepared pan and smooth the top. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Pour the remaining batter on top, then finish with the rest of the cinnamon swirl mixture, gently swirling it into the batter with a knife or skewer.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely in the pan on a wire rack.
While the cake cools, whisk together the powdered sugar, almond milk, and vanilla extract to make the glaze. Drizzle the glaze over the cooled cake before serving.

Notes

You can add a pinch of ground cloves or ginger for a more complex flavor.

Sprinkle chopped pecans or walnuts on top before baking for added crunch.

For a richer finish, replace the glaze with cream cheese frosting.

Maple syrup can be substituted with honey or agave syrup.

The cake stores well at room temperature for up to 3 days or freezes for longer storage.

To reheat, microwave individual slices for 15-20 seconds.

To make vegan, substitute eggs with flax eggs and use plant-based milk for the glaze.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Breakfast, Dessert, Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx.)
Calories: 280
Sugar: approx. 15g
Sodium: approx. 150mg
Fat: approx. 10g
Saturated Fat: approx. 7g
Unsaturated Fat: approx. 3g
Trans Fat: 0g
Carbohydrates: approx. 40g
Fiber: approx. 4g
Protein: approx. 4g
Cholesterol: approx. 40mg