Cakes For the lunchbox Real Food

Gluten Free Celeriac & Sweet Potato Spice Cake


A few days ago my daughter and I were at the local supermarket when I saw a deal I couldn’t resist. For $3.00 we could fill a bag full of selected vegetables to take home. Feeling an adventure in the kitchen was in order I filled the bag with artichokes, fennel and celeriac, none of which I can recall purchasing in their natural state before.
I cooked up and enjoyed the fennel and artichokes for dinner but for the life of me didn’t know what to do with the celeriac. After a bit of internet surfing I found dozens of recipes for celeriac mash and frankly was left uninspired.  So I did what I have never done before and invented my very own cake recipe, a Celeriac & Sweet Potato Spiced Cake to be precise. Now this is a big deal for me. I don’t bake too often and when I do I always follow a recipe to the T.
I am so thrilled to report that the result was outstanding and my cake even got the tick of approval from my family! Try it out, I’d love to hear what you think.


Gluten Free Celeriac & Sweet Potato Spice Cake
Serves 12
Chocked full veggies this cake has a similar taste and texture to carrot cake,.
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
  1. 180g GF self-raising flour
  2. 130g butter, softened
  3. 125g brown sugar
  4. 3 medium eggs
  5. 1 teaspoon ground cinnamon
  6. 1 teaspoon ground ginger
  7. 125g celeriac, peeled & coarsely grated
  8. 125g sweet potato, peeled & coarsely grated
  9. 70g pecans, roughly chopped
For Icing
  1. 250g cream cheese, softened
  2. 3 tablespoons brown sugar
  1. Preheat oven to 160, fan forced
  2. Spray tin with olive oil and cover base with baking paper
  3. Place flour, butter, sugar, eggs, ginger and cinnamon in a mix master and mix until well combined and smooth
  4. Stir through celeriac, sweet potato and pecans
  5. Place into tin and bake for around an hour or until cooked through
  6. Cool in tin for around 10 minutes then remove
  7. Allow to cool completely before icing
To make icing
  1. Beat cream cheese with brown sugar with mixer on medium speed until sugar has dissolved.
  2. Spread over cake once cake has completely cooled.
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