Awhile back, as I walked in the door when returning from a trip down to the tennis courts, I was hit with with a waft of cinnamon. Yet not just any cinnamon, but sweet, maple cinnamon, as my mother was baking off her favorite Paleo granola recipe found in Paleo in 28, a cookbook by Kenzie of Cave Girl in the City. This got my taste buds watering and therefore my mind thinking, and obviously, I simply couldn’t resist making a recipe that made one’s kitchen smell like a sweet, cinnamon wonderland much like my mother’s granola. As the winter months come around, Anti-Grain’s vegetable based flours come into great use, as sweet potato, pumpkin, and butternut squash inevitably go with the flavors of pumpkin pie spice. Simply by the smell, I knew that this coffee cake would easily win over the hearts and mouths of my “official taste testers.” That being said, whenever I bake with vegetables like plantain or sweet potato, in order for the recipe to pass the taste test, the flavor of these ingredients must be undetectable. While I personally don’t mind this, my family and friends are a bit more picky in that they don’t like tasting “dinner in their dessert.” Yet much to my surprise and delight, there was no hint of sweet potato or plantain in this coffee cake, causing it to be scarfed down quickly by those eagerly watching me take photos and waiting to dig in. As for the crumble topping, I believe I may have just stumbled upon the beginnings of a new AIP friendly granola recipe that doesn’t use tiger nuts like my previously posted recipes. All in all, this coffee cake has the perfect, ready texture on the outside, with a moist, decadent center that you cannot help but completely love. Not only that, but it is a recipe sure to make your house smell absolutely amazing!
Sweet Potato Flour Cinnamon Coffee Cake
Print Recipe
(Serves 8)
Cake Ingredients
- 1 cup Anti-Grain sweet potato flour
- 1 tbsp cinnamon
- 1 1/2 tsp grain free baking powder
- 1/4 tsp sea salt
- 1/2 cup pureed green plantain
- 1/2 cup pure maple syrup
- 1/2 cup non-hydrogenated palm shortening
- 1 tsp vanilla extract
Topping Ingredients
- 1 cup unsweetened banana chips
- 1/4 cup Anti-Grain sweet potato flour
- 1 tsp cinnamon
- 1 tbsp maple syrup
- 1/4 cup non-hydrogenated palm shortening
- Dash of sea salt
Process
- Preheat oven to 350 degrees.
- In a food processor, puree plantain, maple syrup, palm shortening, and vanilla extract until smooth.
- Whisk together grain free baking powder, sea salt, and sweet potato flour in a separate bowl, then add to the food processor and puree until just combined.
- Grease a 6×2 inch round cake pan and cut out a piece of parchment paper to fit into the bottom of the pan.
- Evenly scoop the cake batter into the prepared pan.
- To create the topping, pulse the banana chips, cinnamon, sea salt, and sweet potato flour until crumbly, then add in palm shortening and maple syrup, pulsing until a sticky crumble forms.
- Transfer the crumble to the top of the cake batter and lightly press it down.
- Place the cake in the oven to bake for 40-45 minutes, until the cake has pulled away from the sides and the middle is no longer wet when a toothpick is inserted.
Recipe Notes
Coconut oil can be used in place of the non-hydrogenated palm shortening.
John 10:7, 9-10 “Therefore Jesus said again, “Very truly I tell you, I am the gate for the sheep. I am the gate; whoever enters through me will be saved. They will come in and go out, and find pasture. The thief comes only to steal and kill and destroy; I have come that they may have life, and have it to the full.”
Wow. I never comment on blogs, but as not only a fellow Primal Blueprint grad and former chef, I gotta tell you this looks awesome! I can’t want to try it on some healthy indulgence night!
I must find this sweet potato flour!!! This coffee cake looks on point! Id love it with a bg mug of coffee!!
6×2 cake pan is an odd size. I think I’ll try a muffin tin. Is that a standard cake pan where you are?
No, it just makes a small, yet thick cake, which is what I like to do instead of making 2, 8 inch cake rounds to get the same effect.
Can you use a spring foam cake pan? ❤️
Where do you find green pureed plantain & non hydrogenated shortening also sweet potato flour. Haven’t come across sweet potato flour….
You must order the sweet potato online. Zocala is one brand, while Anti-Grain is another, I buy both from Amazon. Zocala is completely different than Anti-Grain though. It is more starchy. I puree the green plantain myself. I typically find the plantains at stores such as Publix, Kroger, Stop & Shop, and if I’m lucky, Whole Foods. Many of my followers have said that green banana can work just as well if you cannot find plantain. The non hydrogenated shortening I’ve seen in the grocery stores mentioned above, as well as Vitacost and Amazon.
I have major histamine intolerance and cannot tolerate plantains or any fruits for that matter. Should there be a substitute for that in this recipe? Also, how did you even eat when you had HI? I read in one of your earlier blogs that you had it pretty bad. My diet is crazy restrictive and its so hard to make anything sweet without wanting to add cinnamon. I can’t even tolerate carob. Life is not fun for me.
Hi Nicky,
As noted in the post, my family and friends were the ones to eat this (not myself). My mast cell activation (and thus histamine issues), are still very bad. I certainly cannot go anywhere near cinnamon. Healing from the various disorders is a long process that my doctors and I are still figuring out.
This recipe wasn’t supposed to be “low histamine,” but sweet potato chips might work well in place of the banana chips. However, I am unsure anything could replace the plantain in the cake itself.
Oh wow. So all these recipes you make, you don’t even get to eat? Oh my gosh. And earlier when I asked the question about there being a substitute, I didn’t mean to type “should”. Typo error. I was just curious if there was a substitute.
So then does that mean that you do not eat any desserts? How about fruit? I would love to pick your brain about this stuff, but I know you’re a busy person. Let me know if I could contact you via personal e-mail for other specific diet questions.
This looks absolutely delicious! And it doesn’t seem intimidating to prepare. Great job and mouth-watering photos!
I’m not big on commenting on food blogs either, but OH MY LORD this cake is HEAVENLY. I’ve been on AIP for a year now and always interested in trying new things. All I can say is that I am a huge fan of coffee cake and this one is completely amazing. I’ve never cooked with sweet potato flour before – it is absolutely fluffy and smooth – like real cake. THANK YOU SO MUCH FOR THIS RECEIPE! It’s a keeper! Can wait for New Year’s Day brunch to blow everyone’s mind! <3
Could i use a cooked sweet potato instead of sweet potato flour? We don’t have the flour over here…..
Do you think that any of the following flours would offer a substitute for sweet potato flour:
-tapioca
-cassava
-white/brown rice (Have sucessfully reintroduced)
-tigernut
Thanks!
Is the plantain raw or cooked?
Hi! I love your recipes! I love Anti-grain flours but I am having a very hard time getting it. I called the company (3 times) and they never called me back. Do you know anything about that??? Thank you for your great information and recipes!!