This sweet potato cake is super easy to make and absolutely delicious. It's just the right amount of sweet with hints of nuttiness from the hazelnuts and it just melts in your mouth. It's topped with a matcha frosting that can be made from either sweet potato or white beans — your choice. This tastes amazing out of the oven, but even better after it's been in the refrigerator.

Sweet Potato Matcha Cake [Vegan, Gluten-Free]






For the Cakes:

  • 2 cups steamed peeled sweet potatoes
  • 1/3 cup peeled pears, steamed (or 3 tablespoon pear or applesauce)
  • 1/2 cup, plus 2 tablespoons non-dairy milk
  • 1 tablespoon flax powder
  • 1/4 cup shelled hazelnuts, measured then milled/crushed finely
  • 1/4 cup confectioners' sugar
  • 2 teaspoon vanilla essence/extract
  • 2 teaspoon caramel essence (optional)
  • 1 medium-small banana
  • Cinnamon and nutmeg, to taste
  • Gluten-free flour, for dusting

For the Matcha Frosting:

  • 1/3 cup cannellini/white beans or 1 steamed sweet potato
  • 1/4 cup non-dairy milk
  • 1 teaspoon matcha powder
  • 1 teaspoon vanilla extract
  • Cinnamon, to taste
  • 3 tablespoon sweetener/confectioners' sugar (increase to taste)
  • 1 teaspoon agave nectar (optional)

For the Chocolate Sauce:

  • 2 teaspoon cacao powder
  • 4 teaspoon tahini oil (the stuff that floats on top of a jar of tahini) or coconut oil
  • 1 teaspoon vanilla essence
  • 1-2 teaspoon agave nectar

For the Toppings:

  • Hazelnuts
  • Berries of choice


  1. Steam your pear and sweet potatoes and let cool.
  2. Preheat the oven to 355°F and spray either an 8-inch pie pan or 2 smaller bundt-style tins. If using the latter, spray and then sprinkle some flour on the inside.
  3. Blend your pear, sweet potatoes, and milk until smooth, then add the rest of the ingredients and blend until smooth.
  4. Pour into tin/pan and bake for 40 minutes.
  5. Let it cool for 15 minutes minimum before attempting to remove from tin, if using bundt-style.
  6. Meanwhile, blend your matcha frosting and adjust sweetener to taste. If using a large 8-inch pan, then increase ingredients to 3/4 cup beans, 1/8 cup sweetener, 1/8 cup, plus 4 tablespoon soy milk, 1 teaspoon matcha, and 1 teaspoon agave to cover the entire top surface.
  7. When your cake is cooled spread the matcha frosting on top or blob it on top of your mini bundt-style cakes.
  8. In a small bowl, mix together your chocolate sauce and drizzle liberally.
  9. Top with nuts and berries and serve.