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.
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.
- 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
- Mix the softened butter, sugar and brown sugar in a bowl until combined.
- Add in the eggs and cream them all together.
- Add in the Crème Fraîche, mashed sweet potato and vanilla extract and combine all ingredients together until there’s a creamy looking soup mixture.
- 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.
- In a separate bowl, mix the melted butter, flour, brown sugar and cinnamon to form a crumbly mixture.
- Pour half of the cake batter into a greased spring form pan.
- Take half of the crumbly mixture and sprinkle it across the top of the batter, making sure it is well distributed.
- Add the rest of the cake batter on top and then crumble the rest of the second mixture on top of that again.
- Chop up some toasted pecans and sprinkle them over the top of the entire mixture.
- 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