Coffee Cake Made With Sweet Potatoes

Ever since I was diagnosed with Celiac Disease, I’ve been living  mostly on pre-packaged gluten free cookies and lots of vegetables. I’ve accidentally ingested gluten two or three times now (mostly from salad dressings!), which is frustrating. I am a person who loves to cook meals from scratch, but finding gluten free recipes has proved difficult. So I’ve mostly just steered clear.

Gluten Free Coffee Cake

But a few months ago, I had found a lovely coffee cake recipe which used yams to keep it moist! And although I couldn’t find the exact recipe, I was able to look up a few different coffee cake recipes online and create my own GLUTEN FREE version of this happy little dish.

I hope you enjoy it, as it is actually AMAZING and so much healthier than other cakes. And my whole family loved it.

Note: Given that I am also struggling with diabetes, I have had to replace the sugar with diabetic sugar, which means I only used 1/3 of the amount of sugar as normal. If you are using real sugar, you need to triple the amount. I also used a low-fat butter substitute, but that’s just a personal preference. Measurements were the same.

gluten free sweet potato coffee cake

Gluten Free Coffee Cake

Prep Time: 30 minutes
Cook Time: 1 hour
Additional Time: 30 minutes
Total Time: 2 hours

This gluten free coffee cake is great for diabetics and those suffering from celiac disease.


  • ½ cup softened butter
  • ⅓ C diabetic sugar (Splenda or Truvia)
  • ¼ cup packed diabetic brown sugar (Splenda or Sweet n Low)
  • 2 eggs
  • ¾ cup Crème Fraîche
  • 1 cup cooked, mashed sweet potato
  • 2 teaspoons vanilla extract
  • 2 cups all purpose Gluten Free flour
  • 1 teaspoon baking powder (make sure it’s gluten free)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon pumpkin pie spice (optional)
  • 4 tablespoons melted butter
  • ½ cup flour
  • ¼ cup packed diabetic brown sugar
  • 1 teaspoon cinnamon
  • 1 C toasted pecans


    1. Mix the softened butter, sugar and brown sugar in a bowl until combined.
    2. Add in the eggs and cream them all together.
    3. Add in the Crème Fraîche, mashed sweet potato and vanilla extract and combine all ingredients together until there’s a creamy looking soup mixture.
    4. Add in the flour, baking powder, baking soda and salt, stirring until you have formed a thick batter. Then add the cinnamon and pumpkin pie spice and stir some more.
    5. In a separate bowl, mix the melted butter, flour, brown sugar and cinnamon to form a crumbly mixture.
    6. Pour half of the cake batter into a greased spring form pan.
    7. Take half of the crumbly mixture and sprinkle it across the top of the batter, making sure it is well distributed.
    8. Add the rest of the cake batter on top and then crumble the rest of the second mixture on top of that again.
    9. Chop up some toasted pecans and sprinkle them over the top of the entire mixture.
    10. Place the pan in an oven at 350 F (175C) and let it bake for about an hour. It is ready when a metal knife stuck in the center comes out clean.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 493Total Fat: 32gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 100mgSodium: 390mgCarbohydrates: 48gFiber: 3gSugar: 20gProtein: 6g


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Katie Reed

Katie Reed

Katie Reed is a 38 year old mom blogger from Salt Lake City, UT. She is married to the man of her dreams and together they have four beautiful boys. Dexter is 9, Daniel is 7, Chester is 5 and Wilder is 2. She writes about living with mental health issues while navigating motherhood. Her blog focuses on tips and tricks for moms, information and parenting news, kid-friendly recipes and crafts. She loves to reflect on the humorous side of parenthood and shares the reality of her life, with a "warts and all" attitude.

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