Sweet Potato Coffee Cake (Print Version)

Tender coffee cake with sweet potato, spices, and a cinnamon streusel topping.

# Ingredients:

01 - 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)

02 - 1 tsp baking powder

03 - 1/2 tsp baking soda

04 - 1/2 tsp salt

05 - 1 tsp ground cinnamon

06 - 1/2 tsp ground nutmeg

07 - 1/2 cup mashed sweet potato (cooked and cooled)

08 - 1/2 cup coconut sugar or brown sugar

09 - 2 large eggs

10 - 1/3 cup melted coconut oil or butter

11 - 1/2 cup plain Greek yogurt or dairy-free yogurt

12 - 1 tsp vanilla extract

13 - 1/2 cup gluten-free flour blend

14 - 1/3 cup coconut sugar or brown sugar

15 - 1 tsp ground cinnamon

16 - 1/4 cup butter or coconut oil, melted

01 - Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.

02 - In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

03 - In another large bowl, mix the mashed sweet potato, coconut sugar, eggs, melted coconut oil, yogurt, and vanilla extract until smooth.

04 - Gradually add the dry ingredients into the wet ingredients and stir until just combined.

05 - In a small bowl, combine flour, coconut sugar, cinnamon, and melted butter. Stir until crumbly.

06 - Pour the batter into the prepared baking pan and spread evenly. Sprinkle the streusel topping evenly over the batter.

07 - Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

08 - Let cool completely before slicing and serving.

01 - For added flavor, mix 1/4 cup chopped pecans or walnuts into the streusel topping.

02 - Substitute maple syrup for half the sugar for a deeper, richer sweetness.

03 - Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.