Spiced Sweet Potato Bundt with Orange Glaze

Spiced Sweet Potato Bundt Cake with Orange Glaze #GlutenFree

I am pro butter. Always have been, always will be. However, 50% of people diagnosed with celiac disease cannot have butter. In addition to gluten, they are also allergic to a protein found in dairy called casein. Now, if you combine that number of people with all the people who are lactose (also a protein) intolerant, you have a lot of people missing out on that buttery taste.

Spiced Sweet Potato Bundt Cake with Orange Glaze #GlutenFree

This seems incredibly sad to me. No one should have to go through life without butter! In marches clarified butter. What is that, you ask? Well basically it is butter that has all the proteins filtered out. You are left with a butter oil, if you will. There are a million instructions on the internet detailing how to clarify butter but my favorite was this article by Simple Life Mom How and Why You Should be Making Ghee. Oh a side note, another name for clarified butter is ghee.

Spiced Sweet Potato Bundt Cake with Orange Glaze #GlutenFree
Since clarified butter has a very strong flavor, I combine it with a mild oil, in this case coconut oil. And voila, butter is back on the menu! Now please keep in mind, I am not a doctor and I have never met you. Even though many Celiac’s have reported great results with clarified butter, only you know if you are super sensitive. But for a lot of you this could be like finding an old friend.

Spiced Sweet Potato Bundt with Orange Glaze

Yields 12

Adapted from Emeril Lagasse’s Sweet Potato Spice Cake

35 minPrep Time

70 minCook Time

1 hr, 45 Total Time

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For the Cake:

3 cups flour mix A or B

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon allspice

1/4 teaspoon grated nutmeg

2 cups mashed cooked sweet potatoes (about 2 pounds raw sweet potatoes)

1/2 cup clarified butter or ghee (same thing)* plus a little more for greasing the pan

1/2 cup coconut oil

4 large eggs

1 cup lightly packed light brown sugar

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup chopped toasted walnuts or pecans (or more for decoration)

For the orange glaze:

1 1/2 cups confectioners' sugar

2 tablespoons fresh orange juice, or slightly more as needed

1 teaspoon grated orange zest

*For directions on how to clarify butter, visit How and Why You Should be Making Ghee by Simple Life Mom


    To prep:
  1. Preheat the oven to 500 degrees F. With a fork, poke holes in sweet potatoes about 5 or 6 times and place on a lined cookie sheet. Bake until tender (45 minutes). Set aside to cool.
  2. Turn the oven down to 350 degrees F. Evenly spread a heaping cup of walnut or pecan halves on a lined cookie sheet. Bake for 10 minutes stirring once halfway through. Set aside to cool.
  3. Chop the nuts into tiny pieces. Set aside.
  4. For the cake:
  5. Position the rack in the lower third of the oven and preheat the oven to 325 degrees F. Butter and flour (with brown or white rice flour) one 12-cup Bundt pan. Set aside.
  6. In a medium mixing bowl, whisk together the the flour mix, baking soda, baking powder, salt, cinnamon, ginger, allspice, and nutmeg. Set aside.
  7. Scrape 2 cups the sweet potatoes into a food processor. Add the butter and oil and pulse until the consistency of mashed potatoes. Alternately, you can mash them by hand with a potato masher or fork.
  8. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs a few seconds on medium speed. Then add both sugars and whip until light and very thick (about 3-4 minutes). Scrape down the bowl.
  9. Add the vanilla extract to the eggs and beat until thoroughly combined. Scrape down the bowl.
  10. Turn the mixer down to low and add the sweet potato mixture. Beat until thoroughly combined. Scrape down the bowl.
  11. Add the flour mixture. Beat until thoroughly combined. Scrape down the bowl. Note: You have to be careful not to over mix when using wheat flour. If you activate too much gluten, your cake will be tough. However, over mixing is not an issue when you use gluten-free flours. There is no gluten to over activate!
  12. Fold in 1 cup of the chopped walnuts or pecans. Tip: View a video on How to Fold an Ingredient into your Batter.
  13. Pour the batter into the prepared pan. Bang down the pan a few times to level the batter and burst any air bubbles.
  14. Bake for 60 to 70 mins. Cool on rack for 10 to 15 minutes before unmolding.
  15. For the orange glaze:
  16. While the cake is resting in the pan, in a bowl, combine the confectioners' sugar, orange juice, and orange zest. Stir until thoroughly combined. The glaze should be thick but still pourable. Add more orange juice 1/2 teaspoon at a time if necessary.
  17. To assemble:
  18. Unmold the cake onto a cooling rack.
  19. Place the cooling rack with the cake on top of a cookie sheet. Tip from my mother: Cover the cookie sheet with foil, wax or parchment paper for easy cleanup.
  20. While the cake is still warm, pour or drizzle the glaze over the cake. Let it drip down the sides.
  21. Once the glaze has set (about 30 minutes), move the cake to a serving plate.
  22. Cool completely before serving.

Spiced Sweet Potato Bundt Cake with Orange Glaze #GlutenFree

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44 thoughts on “Spiced Sweet Potato Bundt with Orange Glaze

  1. First I just have to say your photos are beyond beautiful! This is one of the most dazzling and eye catching bundt cakes I have ever seen! Reading through your ingredient list I can tell it tastes absolutely amazing too!

    Andrea Wyckoff recently posted…Low Carb Cheese DanishMy Profile

  2. Wow this looks fabulous!!!! I wish we could have dairy here but all dairy is out…there is still protein left in the clarified butter so it is not good for us (annoying!). I love butter too…and cheese, but have recently discovered it as one of my intolerances and my daughter had a CMPA and is now left with an intolerance too. Could you use all coconut oil?
    Vicki Montague – The Free From Fairy recently posted…Chai Spiced Milk (Dairy-free)My Profile

    1. Ugh, that is annoying! In the link, Kelly (Simple Life Mom) says you can filter through a coffee filter. You are right, too many proteins sneak through that cheesecloth. I’m sure you can use all coconut oil though I haven’t tried it. Or perhaps consider a nut oil, like hazelnut oil, maybe that would taste a little more buttery. Good luck! I’d love to know your results!

  3. That sounds so interesting! I never knew that so many people with celiac disease couldn’t have butter either! You’re right about that strong taste. This looks so delicious! Sweet potatoes are seriously a godsend for us, so we put them in everything. Not cake though, I’ll have to give this a shot!
    Cristina @ I Say Nomato recently posted…The Wednesday Showcase #22My Profile

  4. I love sweet potato, but I never thought that some this awesome could be created with it. This cake became my second favorite only to the hazelnut cake that I still dream about till this day:) I can honestly say that every time I try your creations I can’t stop eating them until everything is gone to the last crumb. Guess what? I still crave more after! Thank you for sharing them with us:)

    FYI this recipe gets 6 stars!
    Oleg Pantchenko recently posted…Spiced Sweet Potato Bundt Cake with Orange GlazeMy Profile

  5. This looks delicious. I would have never thought to use sweet potatoes in a cake. Your explanation of Ghee was great.


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