Gluten and Dairy Free Recipe – Sweet Potato Brownies

A few months ago I started going to a local Cake Club, run by the friend of a friend. The idea is once a month we all get together to eat cake and natter. It’s that simple really. Everyone who comes must bring some form (any form) of cake and each month we have a loose theme to inspire us to try a new recipe. I love that part of it. I mean I love making cake, but how easy is it to just fall back on one or two tried and trusted recipes? Having a theme gently guides you to consider bakes you perhaps wouldn’t have done otherwise. This benefits not only the baker, but also the rest of the group. It’s made for some really interesting evenings, and even more delicious cakes to try!

This month’s theme was Vegetables (and Fruit), a cheeky nod to the healthy eating that tends to go on in January. We also welcomed, for the first time, a member who cannot eat gluten. As soon as I heard these two things I knew I had to make my friend Bethany’s Sweet Potato Brownies. Gluten and Dairy Free, I’ve made them once before, when Oscar was eating a GF diet. This time I have tinkered with the recipe ever so slightly and boy do they make the most moist and intensely chocolately morsels. I urge you to give them a go, whether you need a GF recipe or not.

On a side note, I have found these to bake much more evenly than traditional brownies, which I always manage to over or under cook. Always a plus!

Although you can microwave sweet potatoes (like you do jacket potatoes), I have found that baking them from raw, gives a much sweeter result. Prick the potato all over and bake on a foil covered tray at 230/ Gas Mark 8 for an hour, turning half way through. When done, peel, mash and cool before using.

Sweet Potato Brownies

Makes 16

  • 1 large baked sweet potato (approx 180g)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 55g coconut oil. Often bought in it’s solid state, I’ve found it’s easiest to melt in the microwave on short bursts.
  • 110g soft brown sugar
  • 45g cocoa powder
  • 60g ground almonds
  • ¼ tsp baking powder
  • ½ tsp sea salt
  • 50g good quality dark chocolate chopped into chucks (or chips)
  1. Preheat oven to 180°C /Gas Mark 5 and line a square (9 x 9) cake tin with grease proof/baking paper
  2. Mix sweet potato, eggs, vanilla and coconut oil in a bowl
  3. Mix sugar, cocoa, ground almonds, baking powder and salt in another bowl
  4. Sieve dry mixture to wet ingredients a third at a time. Mix well after adding each third
  5. When the two mixtures are combined, add the chocolate chunks/chips and stir
  6. Pour batter into lined tin
  7. Bake for 30 minutes or until a skewer comes out clean from the middle
  8. Cool in tin for 10 minutes before removing, in greaseproof paper, to cooling rack.
  9. Let cool completely before cutting

These brownies are delicious with a cup of coffee and a sense of smug satisfaction that you’re practically eating one of your five a day.

Sort of 😉

Sweet Potato Brownies – practically a health food 😉


The Boy Makes…The Best GF Banana Bread Ever!

I’ve not had much luck with gluten free cakes so far. They’ve been OK, pleasant enough I suppose and Oscar’s been happy enough to wolf them all down, so they can’t have been that bad. But I don’t know, they just didn’t taste quite right, if you know what I mean. So I decided to give our family favourite a gluten free make over and see if I couldn’t make a really good gf cake.

Ben’s absolute favourite cake is Chocolate Banana Bread. It’s a slightly tinkered with version of this Nigella staple and I’ve made it many times. It’s great fun to make, primarily because I love squishing the bananas, and so I thought Oscar would enjoy it too. We gave it a go two weeks ago and it was such a roaring success, with everyone who tried it, that we’ve made three more since. And not one has hung around for long! It has a moist quality I’ve not found in other gf cakes and using good size overly ripe fruit gives it a wonderful banana sweetness.

So just for you this is our gf version of the best banana bread you’ll ever taste.

As in previous recipes we used my Kitchen Aid, but you could also do this by hand.


  • 175 grams plain gluten free flour (we use Doves Farm)
  • 1/4 teaspoon Xanthan Gum
  • 2 teaspoons gluten free baking powder (we use Waitrose Cooks Ingredient Baking Powder)
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon sea salt
  • 125 grams unsalted butter
  • 150 grams caster sugar
  • 2 large eggs
  • 4 good size ripe bananas (the riper the better!)
  • 1 teaspoon vanilla extract
Line tin with baking parchment

Line tin with baking parchment

  1. Preheat the oven to 170 C/gas mark 3/325 F.
  2. Mash the bananas with a fork until a smooth puree and leave to one side.
  3. Put the GF flour, xanthan gum, baking powder, bicarb and salt in a bow and mix well.
  4. Melt the butter. I do this by microwaving in short bursts.
  5. Add the melted butter and sugar to the mixer bowl and beat until blended. Beat in one egg at a time, then add the mashed bananas and vanilla extract.
  6. With the mixer on slow, add a third of the flour mixture at a time, mixing well each time.
  7. Pour the mixture into a lined loaf tin and bake for 1-11/4 hours.
  8. Leave in the tin to cool for half an hour before inverting cake onto cooling rack and peeling off the paper.
Reminds me of weaning!

Reminds me of weaning!


Mix the dry ingredients together

Mix the dry ingredients together


Beat wet ingredients, then add flour mix a third at a time

Beat wet ingredients, then add flour mix a third at a time


Have a toddler that gets bored half way through and leaves you too it. Hey what? Hang on this is supposed to be The Boy Makes... not leave poor mama to it!

Have a toddler that gets bored half way through and leaves you too it. Hey what? Hang on this is supposed to be ‘The Boy Makes…’ not ‘Leave poor mama to it…’!


Leaving to cool is the hardest part!

Leaving to cool is the hardest part!


Inverted cake, now ready to cut.

Inverted cake, now ready to cut.

We assume it lasts well for a few days in an airtight container blah blah blah….. It’s only lasted a few days wrapped in foil in our house. Absolutely delicious when the boy’s gone to bed, sliced thickly, warmed in the microwave and severed with Vanilla Ice Cream!

Oh there he is!

Oh there he is! My little grubby chops!


BakedPotato Mummy
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