Скачать или смотреть Heavenly Sweet Potato Cake | A Taste of God’s Goodness!

"Taste and see that the Lord is good!" (Psalm 34:8) This sweet potato cake isn’t just a dessert—it’s a reminder of God’s abundant blessings! Just like how He turns simple things into something glorious, this cake transforms humble ingredients into a heavenly delight. Watch as this sweet treat comes to life, filling your home with warmth, comfort, and the goodness of the Lord. Don’t miss this!

#FaithInTheKitchen #BiblicalBaking #TasteAndSee


Moist, tender, and naturally sweetened, this Olive Oil Sweet Potato Cake is the perfect cozy treat! Made with wholesome ingredients, it’s gluten-free, dairy-free, and packed with flavor. 🍠✨

🌟 Why You’ll Love It:
✔ Naturally sweetened with maple syrup or coconut sugar
✔ Extra moist from mashed sweet potatoes & olive oil


⅔ cup olive oil, plus more for oiling baking dish
1 cup cooked and blended sweet potato from 1 large or 2 medium potatoes
1 cup maple syrup
¼ cup coconut sugar
3 eggs
2 tsp vanilla extract
1 ½ cups almond flour
1 cup gluten free oat flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt

Caramel sauce:
½ cup coconut oil
½ cup maple syrup
¼ cup almond butter
Pinch of sea salt

To make cake, preheat oven to 350°F.

In a large bowl, combine olive oil, sweet potato, maple syrup, coconut sugar, eggs and vanilla and whisk well.

Add in almond flour, oat flour, baking soda, baking powder and salt. Fold dry ingredients into wet ingredients, mix until no clumps remain and transfer to an oiled 9 inch round cake pan.

Bake for 50-60 minutes until a toothpick stuck into the center of the cake comes out clean.

While the cake is baking, combine coconut oil, maple syrup, almond butter and a pinch of salt in a small sauce pan and stir well. Once coconut oil has melted and ingredients are fully incorporated, turn off heat and allow caramel sauce to cool.

Remove cake from the oven and allow it to cool before slicing and drizzling with caramel sauce.
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