Sweet Potato Coffee Cake (w/ a Cinnamon Crumble)Print Recipe
- 2 cups oat flour
- 1 tsp baking powder
- 1/2 cup coconut sugar
- 1 tbsp cinnamon
- 1 cup cooked and finely mashed sweet potato
- 3/4 cup almond milk
- 2 flax eggs (2 tbsp ground flax + 5 tbsp water)
- 1 ripe banana, mashed
- 1/4 cup oat flour
- 4 tbsp coconut sugar
- 5 tbsp coconut oil
- 1 tsp cinnamon
First make the flax eggs and set aside for 5 minutes to allow to set up.
Add all of the dry ingredients (minus the crumble ingredients) to a mixing bowl, stir, and set aside.
Add the sweet potato, banana, almond milk, and flax eggs to a different bowl and stir until smooth.
Add the wet ingredients to the dry ingredient bowl and combine together.
Pour the mixture into a lightly greased or parchment-lined 8x8 baking dish and preheat the oven to 350 degrees.
Next, add the crumble ingredients to a mixing bowl, combine, and evenly spread on top of the cake.
Bake for 40 minutes, then let cool for 20 minutes or so before you dig in!