Hey, coffee cake connoisseurs! If you haven’t tried Sweet Potato Coffee Cake (Gluten-Free) yet, you’re missing out on a game-changer. This cake mixes the natural sweetness of sweet potatoes with the comforting crumb of a classic coffee cake. Perfect for when you want to impress without actually trying too hard. It’s like having your cake and your veggies too—bonus points if you keep it all to yourself!
I whip this beauty up whenever I need to feel like a domestic genius or when my coffee needs a sidekick that’s both delicious and nutritious. It’s a secret weapon for brunches and random weekend indulgences. Plus, nothing beats the smug satisfaction of knowing you’ve made a cake that’s both gluten-free and irresistible.
Servings: 8
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Cuisine: American
Ingredients
Cake:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup mashed sweet potato (about 1 medium sweet potato)
- 1/4 cup maple syrup
- 1/4 cup coconut oil (melted)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Topping:
- 1/4 cup chopped pecans
- 2 tbsp coconut sugar
- 1 tbsp coconut flour
Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- 8-inch round or square cake pan
- Measuring cups and spoons
- Oven
Preparation Steps
- Preheat Oven: Set your oven to 350°F (175°C). Grease your 8-inch pan or line it with parchment paper.
- Prepare Topping: In a small bowl, mix 1/4 cup chopped pecans, 2 tbsp coconut sugar, and 1 tbsp coconut flour. Set aside.
- Mix Dry Ingredients: In a large bowl, combine 1 cup almond flour, 1/2 cup coconut flour, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- Blend Wet Ingredients: In a medium bowl, whisk together 1/4 cup melted coconut oil, 1/4 cup maple syrup, 2 large eggs, 1 tsp vanilla extract, and 1/2 cup mashed sweet potato.
- Combine: Stir the wet ingredients into the dry ingredients until well combined.
- Assemble: Pour the batter into the prepared pan. Sprinkle the pecan topping evenly over the batter.
- Bake: Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!
Nutritional Information (per serving)
- Calories: 280
- Total Fat: 20g
- Saturated Fat: 14g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
Vitamins and Minerals (per serving)
- Vitamin A: 120%
- Calcium: 8%
- Iron: 7%
- Magnesium: 10%
- Potassium: 8%
So, there you have it—an indulgent, gluten-free coffee cake that’ll make you look like a kitchen rockstar. Go ahead, have that extra slice. You earned it.
Sweet Potato Coffee Cake (Gluten-Free)
Ingredients
Cake:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup mashed sweet potato about 1 medium sweet potato
- 1/4 cup maple syrup
- 1/4 cup coconut oil melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Topping:
- 1/4 cup chopped pecans
- 2 tbsp coconut sugar
- 1 tbsp coconut flour
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Grease your 8-inch pan or line it with parchment paper.
- Prepare Topping: In a small bowl, mix 1/4 cup chopped pecans, 2 tbsp coconut sugar, and 1 tbsp coconut flour. Set aside.
- Mix Dry Ingredients: In a large bowl, combine 1 cup almond flour, 1/2 cup coconut flour, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- Blend Wet Ingredients: In a medium bowl, whisk together 1/4 cup melted coconut oil, 1/4 cup maple syrup, 2 large eggs, 1 tsp vanilla extract, and 1/2 cup mashed sweet potato.
- Combine: Stir the wet ingredients into the dry ingredients until well combined.
- Assemble: Pour the batter into the prepared pan. Sprinkle the pecan topping evenly over the batter.
- Bake: Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!
Notes
Nutritional Information (per serving)
- Calories: 280
- Total Fat: 20g
- Saturated Fat: 14g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
Vitamins and Minerals (per serving)
- Vitamin A: 120%
- Calcium: 8%
- Iron: 7%
- Magnesium: 10%
- Potassium: 8%
