Sweet Potato Pecan Upside Down Cake (gluten-free + egg-free + dairy-free)

Ali Segersten (author) Dec 14, 2025
Desserts American Southern Baked Goods Cakes and Cupcakes Holiday Recipe
SWEET POTATO PECAN UPSIDE DOWN CAKE GLUTEN-FREE DAIRY-FREE EGG-FREE-1
SWEET POTATO PECAN BUCKWHEAT UPSIDE DOWN CAKE GLUTEN-FREE DAIRY-FREE EGG-FREE-2
SWEET POTATO PECAN BUCKWHEAT UPSIDE DOWN CAKE GLUTEN-FREE DAIRY-FREE EGG-FREE-3
Difficulty
Average Recipe
Prep Time
25 minutes
Cook Time
2 hours
Servings
8

This sweet potato pecan upside-down cake is light and tender, and perfect for holiday gatherings. Cooked sweet potato and fresh orange give the cake natural sweetness and moisture, while raw buckwheat flour adds a gentle, nutty depth. It’s completely gluten-free, egg-free, dairy-free, oil-free, and refined sugar–free—yet still feels satisfying and celebratory. The caramelized pecan layer adds richness and contrast, making this cake equally suited for a nourishing holiday dessert or a cozy brunch enjoyed with coffee or tea.

Pecan Layer

1½ cups raw pecans
10 tablespoons coconut milk (full-fat canned)
10 tablespoons coconut sugar
1½ teaspoons vanilla extract
½ teaspoons cinnamon
⅛ teaspoons sea salt

Cake

1½ cups raw buckwheat flour
¾ cups blanched almond flour
¼ cups tapioca flour
2 teaspoons baking powder
¾ teaspoons baking soda
½ teaspoons sea salt
2 tablespoons ground golden flaxseeds
4 tablespoons hot water
1 cups cooked sweet potatoes
1 cups coconut milk (full-fat canned)
½ cups coconut sugar
¼ cups orange juice
1 teaspoons orange zest

Related Recipes