CINNAMON ROLL COFFEE CAKE

 

Cinnamon Roll Coffee Cake. 

Its pure magic. I swear the baking gods took over with this one. One second I was mixing , the next I was sinking my teeth into what literally was the most incredible, cinnamon swirled, warm, moist, thick, piece of heaven. and the coconut butter drizzle just takes It over the top. 

I cant wait to see this one make an appearance at your holiday festivities!!! 

On my way to sneak a bite right now. 

 

Enjoy!

 

I n g r e d i e n t s  

DRY

1.5 cup GF oat flour (blend your oats until a fine flour)

1 cup blanched almond flour

¼ cup tapioca flour

2 tbsp coconut sugar

1 tsp cinnamon

2 tsp baking powder

½ tsp baking soda

½ tsp salt

 

WET

2 flax eggs ( 2 tbsp flax meal + 5 tbsp water)

1 cup japanese sweet potato mash ( from 1 large roasted japanese sweet potato—do not sub if going for coffee cake flavor!)

½ cup almond milk

¼ cup maple syrup

1.5 tsp vanilla

2 tsp apple cider vinegar

 

CINNAMON SWIRL

3 tbsp coconut sugar

1 tsp cinnamon  

 

ICING 

2 tbsp melted coconut butter 

 D i r e c t i o n s 

PREP: Preheat oven to 400. Wrap one large Japanese sweet potato in foil. Poke a few holes in skin through foil. Roast on a baking sheet until flesh is very tender and can be easily pierced with a fork. Remove from oven and let cool. Once cooled, open sweet potato and scoop out 1 cup of flesh. If there is any remainder save and freeze for smoothies or for snacking!

Preheat oven to 350F. Spray a cake pan or loaf pan with coconut oil spray (or use a paper towel to coat pan with coconut oil) and set aside. 

Prepare your flax eggs in a small bowl, set aside.

In a mixing bowl add all of your dry ingredients, whisk until fully combined. In a separate large bowl add your wet ingredients, EXCEPT apple cider vinegar. Whisk until well combined. Stir in your flax eggs.  

Add your dry ingredients to your wet and fold in until mixed. Add your apple cider vinegar and mix in.

In a small bowl add your cinnamon and coconut sugar and mix well with a fork.

Pour half your batter into your pan and spread evenly. Now sprinkle a generous layer of your coconut sugar-cinnamon mix onto your batter, reserving some for the top of your bread.  Spread your remaining batter on top and sprinkle the rest of your coconut sugar-cinnamon mix on top!

Bake for 38-42 minutes, until top is golden, hollow, and a toothpick comes out clean!

Allow to completely cool before drizzling icing and / or slicing! 

Store in a sealed tight container in fridge! 

 

 

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