Aran Goyoaga’s Spiced Sweet Potato Cake with Cream Cheese Frosting

Name: Aran Goyoaga’s Spiced Sweet Potato Cake with Cream Cheese Frosting
Ingredients: Frosting; 8 ounces (225g) cream cheese or dairy-free cream cheese spread, at room temperature; 1 cup (120g) confectioners’ sugar; ½ vanilla bean, split lengthwise and seeds scraped, or 2 teaspoons vanilla extract; ½ cup (115g) unsalted butter or dairy-free butter, at room temperature; ¼ cup (55g) whole-milk sour cream or dairy-free sour cream; Cake; 1 large sweet potato; ⅔ cup (150g) neutral oil, such as grapeseed, plus more for greasing; 4 large eggs; 1 cup (200g) light brown sugar; 1 tablespoon finely grated orange zest; 1½ cups (210g) sorghum flour; 1½ cups (150g) almond flour; ¼ cup (35g) finely chopped candied ginger, plus more for topping; 1 tablespoon ground cinnamon; 1 teaspoon baking soda; 1 teaspoon kosher salt; ½ teaspoon ground nutmeg; ½ teaspoon ground cardamom

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Move aside, pumpkin bread; there's a new loaf in town. It's this recipe for spiced sweet potato cake with cream cheese frosting, and it just so happens to be gluten free.

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Ingredients

Frosting
8 ounces (225g) cream cheese or dairy-free cream cheese spread, at room temperature
1 cup (120g) confectioners’ sugar
½ vanilla bean, split lengthwise and seeds scraped, or 2 teaspoons vanilla extract
½ cup (115g) unsalted butter or dairy-free butter, at room temperature
¼ cup (55g) whole-milk sour cream or dairy-free sour cream
Cake
1 large sweet potato
⅔ cup (150g) neutral oil, such as grapeseed, plus more for greasing
4 large eggs
1 cup (200g) light brown sugar
1 tablespoon finely grated orange zest
1½ cups (210g) sorghum flour
1½ cups (150g) almond flour
¼ cup (35g) finely chopped candied ginger, plus more for topping
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon ground nutmeg
½ teaspoon ground cardamom