Flourless Cake Batter Blondies

Sweet and soft cake batter blondies made with sweet potato instead of flour!

Recipe By: Madeline
Prep: 10 minutesCook: 40 minutesTotal: 50 minutes
Servings: 9 blondies 1x


  • 1 cup cooked and coooled Japanese Sweet potato
  • 3/4 cup cashew butter
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 1/2 tsp almond extract
  • 2 eggs
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sprinkles + more to top


  1. Cook and cool a Japanese sweet potato and mash with a fork – you can do this quickly in a microwave by puncturing and cooking for 5 mins 30 seconds in a micowave
  2. Preheat oven to 350F and line an 8×8 baking pan with parchment paper
  3. Add 1 cup mashed sweet potato, melted coconut oil, maple syrup, cashew butter, and almond extract to food processor and process until fully combined and fluffy
  4. Crack 2 eggs into the food processor and process again
  5. Add baking powder and salt to the processor and process once more
  6. Remove the blade from the food porcess and add fold sprinkles into the batter with a spatula
  7. Pour batter into the backing pan and top with additional sprinkles
  8. Bake at 350F for 40 minutes
  9. Remove brownies from the oven and allow to cool fully before cutting into 9 even squares
  10. Store in an airtight container in the refrigerator for up to 5 days or freeze for longer
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.