For the past few weeks I have been debating what kind of cake to make myself for my birthday. As much as I enjoy baking, I am super particular with what sweets I'll actually eat. But this year I think I nailed it. Bringing in some seasonal flavors like sweet potato and ginger bread, this mini cakes are a great treat to serve to a crowd. Enjoy these little gems!

Banana Sweet Potato Layer


  • 3 mashed bananas
  • 1 1/2 cup of sweet potato puree (I roasted sweet potatoes and pureed them in the food processor with a few tablespoons of unsweetened almond milk to thin them out)
  • 3/4 cup coconut sugar
  • 1 tablespoon maple syrup
  • 1/2 cup melted coconut oil
  • 3 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 tablespoon ground cinnamon 
  • 1/3 cup coconut flour, sifted
  • 2 tablespoons tahini

Molasses Gingerbread Layer

  • 3/4 cup coconut sugar
  • 1/3 cup dark molasses 
  • 1/2 cup melted ghee (I used Fourth and Heart Madagascar Vanilla Bean)
  • 4 eggs, room temperature
  • 1 teaspoon baking soda
  • 1/3 cup coconut flour, sifted
  • 1/2 cup gluten free flour blend
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg 
  • 1/4 cup plain greek yogurt 

Mascarpone Frosting

  • Mascarpone (16 oz)
  • 3 tablespoons maple syrup
  • 1 teaspoon ground cinnamon

Date Caramel Drizzle


  1.  To make the sweet potato banana cake- combine the coconut oil with the coconut sugar. Then add in the vanilla, eggs, and maple syrup. 
  2. Next stir in the mashed banana and sweet potato. Then add in the tahini.
  3. Lastly, fold in the coconut flour, baking powder, and cinnamon. 
  4. Bake in a muffin tin at 350 degrees for 40 minutes. 
  5. While this bakes, prepare the molasses cake. Combine the coconut sugar, molasses, and ghee. Then add in the eggs and vanilla.
  6. Next mix in the flours, baking soda, and spices. Bake at 350 degrees for 35 minutes.
  7. Once the cakes have cooled, place them in the freezer.
  8. Once solid, let them defrost slightly. Cut the tops of and half each cake. 
  9. Then make the frosting. Combine 16 oz of mascarpone with the maple syrup and 1/2 teaspoon cinnamon. Beat together in a mixer. Stream in 3-5 tablespoons of almond milk to help thin out if needed. 
  10. Then make the data caramel.
  11. To assemble, add on layer of cake, then frosting, then another flavor of cake, then frosting.
  12. Finish off with a drizzle of the data caramel.
  13. Enjoy!