Sweet Potato Coffee Cake (Gluten-Free)
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.
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%