Gluten-Free Sweet Potato Honey Cornbread Cake | Tastybits

Black Food Bloggers Guide To and Allergy-Friendly Thanksgiving

Who doesn’t love cornbread and cake? This recipe combines the best of both worlds, and it’s gluten-free. My gluten-free sweet potato honey cornbread cake is a riff off of the uber-famous Sweet Potato Honey Cornbread recipe from BlackGirlsWhoBrunch. As my recipe calls for a few different ingredients, the outcome was more cake-like than crumbly, mealy cornbread. The result is just as delicious as your grandmother’s!

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Cornbread and sweet potato-based recipes are very popular during the Fall months. Usually, around late October/November, everyone is sharing their family recipes for cornbread. Consider this post my attempt to get ahead of the curve. This is my first attempt at making a GF version of something with such a specific texture. The light and crumbly texture of cornbread is very distinct—the composition of this recipe yields slightly different results.


Anytime you modify a recipe to make it vegan or gluten-free, you must prepare yourself for a slightly different texture. When I told my husband I was making cornbread, he was instantly overjoyed. He loves cornbread! As a means of managing his expectations, while not ruining the experience, it was important to help him understand how and why the texture of my cornbread cake was different. My sweet potato honey cornbread cake recipe produces a soft, slightly sweet, and moist cake. Making it the perfect side dish or after-dinner treat. My husband and I enjoy it for breakfast with our coffee and tea.

Cornbread Cake Ingredients

  • Gluten-Free Flour
  • Cornmeal
  • Sugar
  • Baking powder & Baking Soda
  • Cinnamon
  • Salt
  • Sweet Potato Puree
  • Unsweetened Applesauce
  • Plant-Based Butter
  • Honey
  • Non-Dairy Milk

Cornbread Cake Directions

Prep your sweet potatoes. If using fresh sweet potatoes you will want to bake them at 400° for 30 minutes. Once they are cooled puree them in a blender and measure out two cups for your recipe. Any leftover potatoes can be frozen for up to a month or refrigerated for 1-2 weeks.

Mix dry ingredients. I prefer to mix my flour, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt together by hand with a whisk.

Add wet ingredients. Using a stand or hand-held mixer add your sweet potatoes, followed by your applesauce, plant-based butter, and honey. Add your chilled non-dairy milk last.

Bake. Pour cornbread cake batter into greased 9″ cake and bake for 45 minutes. Insert a toothpick to check doneness.


My husband and I consumed this cake in less than four days (just like the sweet potato cookies), so I didn’t really have to think about storage. That being said, I am certain it will be just fine on your countertop in a cake carrier or a glass cake stand for 4-5 days. I’d suggest freezing any that remains. Although it’s delicious as is, I suggest reheating it in the oven (350 F degrees/ 5-7 min) after day one. This helps restore the texture and adds a bit of a crunch to the cake.


  • Can other egg substitutes be used in this recipe? I always use applesauce in place of eggs when baking. I find that it adds the perfect amount of moisture. Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder.
  • What type of non-dairy milk works best?  We use oat milk for everything, but almond milk would work as well.
  • Using plant-based butter vs. oil? I use Earth Balance plant-based butter in all of my recipes. The soy-free version, to be exact. You can also use coconut oil in recipes that call for butter. It’s not a 1:1 substitution. Use ¾ the amount of oil for the specified amount of butter in a recipe. For example, if the recipe calls for 1 cup of butter, substitute it with ¾ cup of oil.
  • Can I use my own gluten-free flour mix? Sure! I haven’t mastered the art of gluten-free flours yet. So I rely on Bob Red Mill’s 1 to 1 baking flour.
  • Should I use both the coconut milk and cream from the can of coconut milk? Yes. I usually have leftover coconut milk store in the fridge. A good stir or shake to unify the solid cream and liquid adds more moisture and fat to the cornbread cake.
  • Is this more like a snacking cake or savory side dish? The possibilities are endless. As I mentioned my husband and I enjoy this for breakfast with our coffee and tea. I’ve also eaten it as a slightly sweet snack before bed, and just last night I finished off the last piece alongside a piece of fried chicken (I drizzled a little honey on both!)



please share it with your friends and family and on social media. If you happen to try out this recipe, please tag me. I’d love to share your creations in my stories with credits to you! FacebookInstagram.

Gluten-Free Sweet Potato Honey Cornbread Cake

Gluten-Free Sweet Potato Honey Cornbread Cake

A soft, slightly sweet, and moist cornbread cake made with gluten-free flour, sweet potatoes, and honey. Perfect as a side to a savory dish or a slightly sweet finish to the end of a meal.
5 from 7 votes
Prep Time 10 minutes
Cook Time 45 minutes
Course Dessert, Side Dish
Servings 16 servings
Calories 303 kcal


  • cake pan


  • 1 Cup Gluten-Free Flour Bob's Red Mill 1 to 1
  • 1 Cup Cornmeal
  • 1/2 Cup White Sugar
  • 1 Tsp Cinnamon
  • 1/2 Tbsp Baking Soda
  • 1/2 Tbsp Baking Powder
  • 1/4 Cup Unsweetened Applesauce Replaces 1 egg
  • 1 Cup Full Fat Coconut Milk Chilled
  • 1/2 Tsp Salt
  • 1/2 Cup Plant-Based Butter Melted
  • 2 Cups Sweet Potato Puree Canned or Fresh
  • 1/3 Cup Honey


  • If using fresh sweet potatoes you will want to bake them at 400° for 30 minutes. Once they are cooled puree them in a blender and measure out two cups for your recipe. Any leftover potatoes can be frozen for up to a month or refrigerated for 1-2 weeks.
  • Preheat Oven 375° F and spray cake pan with coconut oil.
  • Blend together dry ingredients (gluten-free flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon) 
  • Add in wet ingredients starting with sweet potato.  Mix applesauce, melted plant-based butter, and honey.  Lastly, add the dairy-free milk
  • Pour mixture into greased 9-inch cake pan. 
  • Bake on 375° for about 40 - 45 minutes.  Insert a toothpick into the middle of the cake to check for doneness.


Baking: As ovens vary, check your cornbread cake at 40 minutes.
Storage: Cornbread cake can be frozen after baking and can be kept countertop for 4-5 days.
Reheating instructions: Pop all or a slice of cornbread cake into the oven reheat at 350 degrees for 5-7 minutes.
A lil' extra flavor: Top your cornbread cake with Burleson's creamy honey spread for a real treat.
Keyword Baking, cornbread cake, Gluten-free, quick and easy, special diets, Vegan Baking













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18 thoughts on “Gluten-Free Sweet Potato Honey Cornbread Cake | Tastybits

      1. I’m making this right now. The recipe doesn’t say when or how to add the coconut milk so I’m going to add it in the order of ingredients. I hope it works!

  1. 5 stars
    I have to try this for thanksgiving with my family! They love sweet potatoes, me not so much but I feel like if it’s mixed with something, I can handle it! I’ll let you know how it turns out.

  2. 5 stars
    I made this today for thanksgiving and it is so very good. My family and I really loved it.l and couldn’t stop eating it. So moist and fluffy and you can taste every ingredient. I will keep this brilliant recipe (who thinks to combine cornbread and cake?!) in my rotation for sure! Thank you!

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