Gluten Free Sweet Potato Skillet Cake

Sweet potatoes combined with banana, gluten-free flours and fall spices like cinnamon, cloves and ginger make for the perfect fall cake. To turn this cake into a dessert simply add creamy cheese frosting after baking and sprinkle with toasted pecans.

NOTE: For best results, let the cake cool completely before serving. If you don’t have a cast iron skillet this batter can be poured into two 9-inch round pans. Bake until a toothpick inserted in the center comes out clean.

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  • 1. Preheat oven 350 degrees.
  • 2. Using a paper towel, rub coconut oil on the inside of a cast iron pan, set aside.
  • 3. In a small bowl mix together the almond meal, coconut flour, baking powder, salt, cinnamon, cloves and ginger until well blended.
  • 4. In a separate bowl, cream together the butter and sugar on high speed until fluffy.
  • 5. Add the eggs, vanilla, sweet potato and banana and mix until well combined.
  • 6. On medium speed beat the dry ingredients into the sweet potato mixture adding small increments of the dry mixture at a time. Beat until well combined, about 4 – 5 minutes.
  • 7. Pour mixture into the prepared cast iron skillet.
  • 8. Sprinkle with toasted pecans and bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
  • 9. Cool before serving.