This classic cinnamon coffee cake is completely paleo, gluten free, and nut free! It’s a healthy twist that tastes just like the traditional version!
- 1 extra large Japanese sweet potato (about 12-14 ounces, cooked, cooled, and skin removed)
- 1 cup coconut flour
- 1/2 cup coconut oil (melted)
- 1 16 oz can coconut milk
- 1/3 cup maple syrup
- 2 large eggs (can sub flax eggs for vegan)
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 2 tsp baking powder (can sub in paleo baking powder here (1 tbsp vinegar + 1 tsp baking soda))
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/3 cup coconut oil, melted
- 1 tbsp cinnamon
- Preheat oven to 375F and grease a 9″ cake pan with coconut oil.
- In a large food processor, puree sweet potato.
- Add in the remaining coffee cake ingredients and puree until smooth. Set aside.
- For the streusel, combine coconut flour, maple syrup, coconut oil, and cinnamon in a small bowl.
- Add half of the coffee cake batter to the pan and top with half of the coconut flour streusel,
- Add remaining coffee cake batter on top and finish with the remaining streusel (if you need more, you can make another batch!).
- Place in the oven and bake for 30-40 minutes, or until toothpick comes out clean.
- Category: baked goods, Breakfast, Dessert