Dominican Sweet Potato Cake (Gluten Free)

It’s around this time of year, when the weather starts it’s decent into cooler temperatures, that we all start to wish for sunnier climbs. I’ve teamed up with Inntravel to share this Caribbean style recipe with you, as they have recently launched a new holiday to Dominica in the Caribbean. If you’re lucky enough to be able to enjoy a holiday to this dream destination, then check out their websitje. If not, this sweet potato cake can bring a taste of the Caribbean to your home! The recipe has been created by Caribbean chef Dean who owns the Caribbean cafe in Leeds.

I started by grating up 900g sweet potatoes. I used a food processor to make this quicker and easier.

I then added 260g light brown sugar, 70ml vegetable oil, 250ml milk (I used almond), 2 eggs, 2 tsp fresh grated ginger, 40g dessicated coconut, 1 tsp cinnamon, 1 tsp salt and 1 tsp nutmeg. I also chose to add 1 tsp allspice.

The most unusual thing about  this cake is that it contains no flour, making it gluten free. I poured the mixture into a lined baking tray.

I baked it on 180C/350F/Gas Mark 4 for 45 minutes.

The cake had a very soft texture, and tasted deliciously exotic with all the spices and coconut. It paired perfectly with ice cream and sultanas. I did some research on this cake as it was so new to me and typically they are made with a white varient of sweet potato that is more starchy, so if you can get hold of that, it will make the texture firmer.

I’m linking this recipe up with Simple & In Season hosted by Feeding Boys, as sweet potatoes are in season October – December.

And to Cook Blog Share hosted by Sneaky Veg Blog.

Dominican Sweet Potato Cake (Gluten Free)


  • 900 g Sweet potatoes
  • 260 g Light brown sugar
  • 70 ml Vegetable oil
  • 250 ml Almond milk
  • 2 Eggs
  • 2 tsp Fresh grated ginger
  • 40 g Dessicated coconut
  • 1 tsp Cinnamon
  • 1 tsp Salt
  • 1 tsp Nutmeg
  • 1 tsp Allspice
  • Ice cream for serving
  • Sultanas for serving


  1. Grate up the sweet potatoes using a food processor
  2. Add the light brown sugar, vegetable oil, almond milk, eggs, fresh grated ginger, dessicated coconut, cinnamon, salt, all spice and nutmeg
  3. Pour the mixture into a lined 12" x 9" baking tray and bake on 180C/350F/Gas Mark 4 for 45 minutes

  4. Slice into squares and serve with ice cream and sultanas

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8 comments / Add your comment below

  1. Love the sound of this Kat! I wonder how it would work if you replaced the sugar with honey or perhaps puréed dates… Might have to experiment. Thanks for linking up yo #CookBlogShare

  2. What a wonderful bake – I'm addicted to sweet potatoes and you've just given me something else to do with them 🙂 Thanks so much for sharing this with me for Simple and in Season – love it!

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