This paleo sweet potato pecan coffee cake is moist, spiced just right and has the thickest crumb topping. This is a must make for breakfast or dessert! It’s gluten free, dairy free and naturally sweetened.
Let me introduce you to your new favorite breakfast. It’s so tasty and great to make ahead, making mornings easy. It’s moist, just the right sweetness and everyone will love it! I made this for a holiday weekend at my boyfriends when friends were staying the night and it was a huge hit! It was gone so quickly and people kept going back for more. I know somethings a hit when non-paleo people love it!
Using Cooked Sweet Potato
My favorite way to make the sweet potato part is to just bake a few sweet potatoes in the oven and then use them. You could also microwave them or cook them in the Instant Pot. This is an added step, but not hard at all. It’s super convenient if you happen to have any left over sweet potatoes from a previous meal. The sweet potato adds moisture to the cake that makes it scrumptious.
Paleo Crumb Topping and Glaze
The crumb topping is always the best part and I did not skimp on this layer. It’s so thick and almost equal parts to the cake layer. No one will complain about these ratios! 🙂 Pecans are added because they are sweet potatoes bff and they add nice crunch and texture.
The glaze is a simple mixture of coconut butter (not coconut oil!), maple syrup and water. It adds a touch more sweetness and makes it look so pretty. It also helps hold the crumb topping on when eating it with your hands 😉
Storing Paleo Coffee Cake
Like all paleo baked goods, this is best stored covered in the fridge. It is good cold or can be rewarmed if desired. When I took it camping I stored it in the fridge before I left and then kept it in the cooler until the morning. It was perfect and didn’t go bad. It also freezes great.
This paleo sweet potato pecan coffee cake will blow your mind. I hope you add it to your baking list and share with friends and family. It’s great to make ahead and keep in the fridge so guests can serve themselves if needed. Here are some more coffee cakes to try:
- Paleo Peach Cobbler Coffee Cake
- Raspberry Cheesecake Coffee Cake (Paleo)
- Paleo Apple Crisp Coffee Cake
- Cranberry Coffee Cake (Paleo)
Paleo Sweet Potato Pecan Coffee Cake
- Make the crumb topping. In a small bowl, combine the almond flour, coconut sugar, pecans salt, cinnamon and coconut oil. Mix until combined and crumbly. Set mixture aside until needed.
- Preheat oven to 325° and line a 8×8 or 9×9 square pan with parchment paper. Set aside.
- Make the cake. In a large bowl, combine almond flour, coconut flour, coconut sugar, salt, baking soda and cinnamon. Mix well and break up any large chunks. Add in the eggs, sweet potato and water and mix until well combined and no dry spots remain. Scoop mixture into the pan and spread evenly.
- Top evenly with the crumb mixture, place in the oven and bake for 40 minutes. Let cool before glazing.
- Make the glaze. Make sure the coconut butter is soft first. You may need to microwave it for 30 seconds and stir first. In a small bowl, combine the coconut butter, maple syrup, vanilla and water. Add the water as needed until smooth. Drizzle over coffee cake.
- Store cake covered in the fridge to keep fresh.