This moist and sweet Grain Free Sweet Potato Coffee Cake is the perfect gluten-free and dairy-free coffee cake for New Year’s brunch!
Grain-Free Sweet Potato Coffee Cake
With New Year’s right around the corner I thought you and I should have a discussion about what to make for New Year’s brunch. Things certainly look a bit different this year, but that doesn’t mean we can’t celebrate in a special way!
Now, to be honest, I’m actually not a fan of New Year’s Eve at all. I like to be in my pajamas in bed with my dog and maybe a Netflix show or two at night, and not wearing a party hat and yelling at a clock. I’d much rather be well-rested and eating a nice brunch on New Years Day instead. Have I convinced you to join my brunch yet? If not, I’m sure my menu will win you over.
New Years Brunch Menu
Brunch food is just the best kind of food. It’s a fact. Today we’re going to be making a Sweet Potato Bundt Cake to serve as the centerpiece of our brunch, but we also need a few other dishes to round out the supporting cast. I like to have a mix of healthy and indulgent options because #balance, right? Here’s what I’ll have on my menu, along with some fresh juices:
Gingerbread Lattes (make a large batch and keep it warm in a crockpot or similar)
Apple Pesto Fritatta (make 2 for a larger group)
Healthy Pumpkin Waffles (keep warm until serving and then set up a cute waffle bar with toppings!)
And of course, today’s Sweet Potato Coffee Cake will be at the center of it all!
Go-To Ingredients for New Years Brunch
With all of that New Years brunch cooking to do, thank goodness there are brands like Edward and Sons that carry all of the quality ingredients I need to get my gluten-free cooking and baking done! They’re my go-to for both dry ingredients (like coconut flour and cassava flour) and wet ingredients (coconut milk and coconut oil.) It’s rare to find a company you can rely on to do both lines of products so well!
It’s important to me that the ingredients I use both taste delicious, and are healthy for my gut and overall health. I use this lineup of products for those exact reasons! I can rely on Edward and Sons for great tasting results and I know that there aren’t any thickeners or other ingredients that are going to mess with my health goals. If you prefer to bake both paleo and nut-free like I do, Edward and Sons is a life saver!
Head to their website to grab everything you need in time to make an epic New Year’s Day brunch, and grab a few of my other favorite products while you’re at it, like Toasted Coconut Flakes!
How to make the best Paleo Coffee Cake
This one-bowl gluten-free coffee cake is pretty much foolproof. I especially love this recipe because it’s not too sweet, and it’s nut-free if you want to omit the pecans, making it an easy go-to recipe when you have dietary restrictions at your table. The sweet potato also works as a great cure-all to the paleo batter–it keeps things moist and sweet even if you forget a pinch of flour or bake your cake a few minutes too long.
Here are a few tips for getting a moist, flavorful coffee cake every time:
- Make sure your eggs (and the rest of your ingredients) are room temperature.
- Use coconut oil to grease your pan to prevent sticking/
- Don’t overmix! Batter that is beaten too hard gets gummy and tough when it bakes, which leads to an awkward, rubbery coffee cake.
- Cover the top of your cake with tinfoil if the streusel seems to be cooking too quickly compared to the cake.
Ingredients for Gluten-Free Sweet Potato Coffee Cake
Here’s everything you need to pull off the perfect Sweet Potato Coffee Cake. I recommend grabbing extra of most of these ingredients since they’re great shelf-stable paleo baking goods to have on hand.
Native Forest Organic Simple Coconut Milk: Mix this with apple cider vinegar added to make a “buttermilk” (see the recipe for details.)
Avocado oil: You can also substitute coconut oil if needed, but make sure it’s melted.
Eggs: Remember to use room temp eggs! I have not tested this recipe with flax eggs, but let me know how it goes if you do!
Sweet Potato: sweet potato adds moisture and sweetness to this bundt.
Coconut sugar: a lower inflammatory sugar option that I use in most of my baking. You can use regular sugar if needed.
Maple Syrup: Adds a natural sweetness to the cake.
Baking soda: for that fluff factor and to give rise to the cake.
Cream of tartar: makes up for the lack of baking powder in the recipe.
Cinnamon and nutmeg: the essential spices for a flavorful coffee cake.
Let’s Do Organic Cassava Flour: this is my favorite gluten-free flour! It is the closest I’ve gotten to creating a gluten-like texture. Cassava is also a prebotic, which means it feeds out good gut bacteria. Win win!
Let’s Do Organic Tapioca Starch: adds a subtly flakiness to the texture.
Let’s Do Organic Coconut Flour: I find this helps my cassava flour go further and gives a tighter crumb and a bit of fluff to baked goods.
Pecans: I use pecans in the struesel in this recipe, but they can be omitted for a nut-free coffee cake.
Other Paleo Cake Recipes:
- Best Paleo Chocolate Cake
- Paleo Chocolate Cake with Cashew Butter Frosting
- Paleo Carrot Cake Cupcakes
- Gluten Free Pumpkin Cake
- Grain free Pumpkin Coffee Cake
Without further ado, it’s time to make some delicious Grain-Free Sweet Potato Coffee Cake! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!
Grain Free Sweet Potato Coffee Cake
This moist and sweet Grain Free Sweet Potato Coffee Cake is the perfect gluten-free and dairy-free coffee cake for New Year's brunch!
- 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
- - 1/4 cup coconut sugar
- - 2 tsp cinnamon
- - 1/3 cup pecan pieces
- - 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
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.
Preheat oven to 350 F and line a grease a bundt pan with coconut oil.
Place vinegar in milk and set aside.
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
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.
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.
Once out the oven, cool for 10 minutes in the pan, then transfer onto a wire rack to cool completely.
Top with powdered sugar, slice, and enjoy!