Chocolate Cardamom Cupcakes with Sweet Potato Frosting – grain-free with vegan option


Carob Cupcakes with Sweet Potato Frosting. These Paleo Cupcakes are frosted with a yummy sugar free frosting. There's an option to make them vegan cupcakes too! I'm tempted to just eat the frosting plain!
{Finding healthy cupcake and frosting recipes that taste great can be a chore, but it can be done. These vegan cupcakes from my recipe box is one great example and this healthy chocolate frosting is simply to die for :).  Today, Candace from Candida-free Candee brings you a fabulous treat. Paleo Cupcakes with a Sugar-Free frosting. Doesn’t get much better than that!}

I need a treat.

There, I said it.

Why the need you ask?

Well, while Christmas brought with it some wonderful visits and wonderful memories, the busyness of it all has worn me out. Stress is not my friend and as nice as the holidays were, I admit I was stressed far more than I’d like.

Add to that some new and overwhelming challenges with my kiddos, candida, and leaky gut and I am really in need of some down-time.

(Note to self: Implement Adrienne’s 6 Tips for Slowing Down for Christmas next year!)

One of my favourite ways to unwind is with a warm cup of tea and a sweet treat. However, one of my least favourite ways to unwind is by cleaning the kitchen.

These days my kitchen is hanging on by a thread in the tidy department and I don’t think I could stand another chore!

Thank goodness for this cupcake recipe! This is a one-bowl recipe (the cake portion) that does not compromise on taste. Fantastic! I can have my cake (or cupcake) and have the kitchen clean before it comes out of the oven!

What’s even better is that this recipe can be made into a cake or cupcakes and is just as delicious with or without the cinnamon sweet potato frosting.

These cupcakes are comforting, a little spicy, just a touch sweet, totally grownup and (incredibly) kid approved. I stumbled upon this recipe one afternoon and thought it looked great.

Unfortunately, the only “pumpkins” I had to use for this recipe were a weird hybrid of spaghetti squash and pumpkin from my in-laws garden and they didn’t have a ton of pumpkin flavour.

With no pumpkin flavour to carry this treat, I knew I needed to find something that would really make this recipe shine.

Note: I have since made this cake with pumpkin, the spaghetti-squash/pumpkin hybrid, and hubbard squash–all with great results!

Carob was an easy flavour choice to assume this role, as you may or may not know, I have recently rediscovered a love for all things carob (see My Mum Lied and Easy Coconut Carob Cups for the story), and I have been excited to try it in everything.

I wasn’t quite in the mood however, for straight up carob as I had just downed the last of my Coconut Carob Cups so I needed something to compliment it. And since I have been craving my Chai Spiced Popcorn a lot lately I thought, why not cardamom? I love its spicy, warm notes and even though I like it anytime of year, there is something about cold weather  that just seems to suits it.

Note: If you’re not a team carob super fan like me, I think you will still like this cake, as the carob is not overpowering. If you don’t believe me, feel free to sub cocoa powder, just use a little less.

The frosting is an inspiration from a mixture of recipes, one being the original glaze from the adapted recipe and the other being from a post here on Whole New Mom (Secret Ingredient Allergy – Friendly Chocolate “Buttercream” Frosting).

I love, love, love cinnamon and who would have thought of using sweet potato?

Genius. Adding natural sweetness, I love it! It may seem like a bit of a job to make this frosting but it is mostly just the baking of the potato that takes up time and that time is hands off.  Plus, to save even more time, just use a canned potato for an uber easy treat!


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So whip up a batch of cupcakes, or dial it in and make it a cake.

Top it with yummy frosting, or take it easy and munch on the delicious cake all by itself.

You won’t be disappointed and your worn out mind and body will relish the pampering of a quiet moment accompanied by a warm and comforting treat.


CandaceCandace is a stay-at-home-mom, wife, graphic designer and food lover. She loves to make healthy, whole foods that are dairy free and candida friendly. She loves being a mom and is passionate about parenting, living healthy and helping others do the same. She shares her recipes and candida fighting tactics at: You can also follow her on Facebook and Twitter.

Shared at Ricki Heller and The Prairie Homestead.


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  1. I’m always looking for frosting recipes without powdered sugar. Might have to give yours a try.

  2. Did you mean 1.5 cups of cooked sweet potato for the frosting? I tried it with the 1/2 cup listed, but am adding more as it doesn’t seem quite right. Thanks!

    • OK so I double checked the recipe and the ratios are correct. However, I forgot that I usually only put frosting on half the cake so the frosting recipe should be doubled or tripled, I will ask Adrienne to update this! Thank you for pointing this out.

  3. Hi, I’d like to ask – would the sweet potato icing last without being refrigerated? I’m thinking of taking these on a plane to my boyfriend and I’m worried it would melt.

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  5. What a great recipe! This cake is so moist and the spices are wonderful. You made my candida diet a lot easier this week!

    • Hi and thanks. Question for you–you said you are on the candida diet but you are a mushroom farm. Typically mushrooms aren’t allowed on the candida diet. Can you explain please? Thanks!