Bakery Style Gluten-Free Coffee Cake
Soft and fluffy gluten-free coffee cake, extra tender from sweet potato! Has a walnut crumble topping that creates the perfect crunch.
Ingredients
Instructions
Preheat oven to 350 degrees F.
In a bowl, whisk together teff flour, walnut meal, sweet rice flour, salt, pumpkin pie spice, baking soda, baking powder, and sugar. Set aside. In another bowl, whisk together sweet potato puree, egg, olive oil, and maple syrup.
Make a small well in the middle of the dry mixture, and pour in wet ingredients. Gently stir together, until no streaks of flour remain.
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Reviews from the Original Source
I made this last night so we could have it this morning with cool whip on it. I had to grind sorghum grain into flour instead of using Teff. It came out incredible! We are enjoying this so much. Thank you so very much for all of your fantastic recipes
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