Baked Goods Breakfast Cassava Flour Coconut Flour Coconut Milk Desserts Tapioca Starch

Grain Free Sweet Potato Coffee Cake

Grain Free Sweet Potato Coffee Cake

Made with Let’s Do Organic Coconut Flour and Native Forest Organic Simple Coconut Milk by @moriah.sawtelle

If you’re looking for the perfect New Years brunch recipe, this one is for you!

Made grain-free with Let’s Do Organic Coconut Flour and Dairy-Free thanks to Native Forest Organic Simple Coconut Milk!

Slice into a bite of this heaven, perfectly moist and sweet!

 

INGREDIENTS

  • 1 tsp apple cider vinegar
  • 1 cup Native Forest Organic Simple Coconut Milk
  • 3 large eggs
  • 1/2 avocado oil
  • 1 cup + 2 tbsp coconut sugar
  • 1/4 cup maple syrup
  • 1 cup cooked mashed sweet potato
  • 1 tsp vanilla extract
  • 1 teaspoon sea salt
  • 1/4 tsp cream of tartar
  • 1.25 teaspoons baking soda
  • 1.5 tsp Cinnamon
  • 1 tsp Nutmeg
  • .5 cups Let’s Do Organic Coconut Flour
  • 1.5 cups Let’s Do Organic Cassava Flour
  • .5 cups Let’s Do Organic Tapioca Starch⁠

Cinnamon Filling

  • – 1/4 cup coconut sugar
  • – 2 tsp cinnamon
  • – 1/3 cup pecan pieces

Streusel Topping:

  • – 1/4 cup Let’s Do Organic Cassava Flour
  • – 1/3 cup pecan pieces
  • – 2 tbsp Let’s Do Organic Coconut Flour
  • – 3 tbsp coconut sugar
  • – 3 tbsp coconut oil
  • – 2 tsp cinnamon

INSTRUCTIONS

  1. Mix together filling ingredients in a small bowl and set aside. In another small bowl, stir together streusel ingredients, cutting the coconut oil into the sugar and flour until crumbly and well combined, then set that side as well.
  2. Preheat oven to 350 F and line a grease a bundt pan with coconut oil.
  3. Place vinegar in milk and set aside.
  4. Blend, eggs, sweet potato, maple syrup, sugar, and avocado oil in a high-speed blender until well combined and the sugar has begun to dissolve (about a minute.) Pour the batter into a large bowl and stir in vanilla, cream of tartar, baking soda, cinnamon, and nutmeg, then pour coconut milk in and stir to combine
  5. In a small bowl, whisk together cassava flour, tapioca starch, and coconut flour. Pour the flour in to the wet ingredients and fold until combined (don’t overbeat!). Allow the batter to sit for 2-3 minutes to absorb. If the batter is too thick add 2 tbsp dairy-free milk, then pour half of the batter into the prepared pan and smooth the top with a spatula. Sprinkle the filling ingredients evenly over the batter, then top with the remaining half of the batter. Smooth with a spatula, then sprinkle the prepared streusel evenly over the top.
  6. Bake in the preheated oven for 45-50 minutes or until a knife comes out clean. Cover the edges with tinfoil if the top begins to burn before it is finished cooking.
  7. Once out the oven, cool for 10 minutes in the pan, then transfer onto a wire rack to cool completely.
  8. Top with powdered sugar, slice, and enjoy!

Check out Moriah’s blog here!

 

No Comments

Leave a Reply