A slightly sweet, citrusy Paleo coffee cake for spring! Made with sweet potato and minimal flour.
Hey guys! I was your weekend? Per usual, mine was lots of food and cooking for you. I’m getting into a big salad phase right now, so that was involved, too.
But today we have the opposite of salad going down. In fact, we have cake. The closest thing to a real cake that I’ve ever put on the blog. I think I might try to make a legit, full-on frosted cake next week, but I’m still a little iffy on that. I feel like cake and I just don’t know each other well enough, and it probably won’t work out.
Before we get too deep into the cake thing, I just want to tell you guys how excited I am about the things are happening in my business and blog, and I want to thank you for being such a huge part of it. I’ve been working to improve my photography for you awesome readers, and it resulted in something way bigger than I had expected. It’s like the day I found out they were making a sequel to finding Nemo –– I am elated and grateful.
Back to cake. Using sweet potato in Paleo baking really is the way to go. It holds together well, and it is magically never mushy. Well I shouldn’t say never, because I am capable of making anything turn out mushy if I’m not careful.
I love how this cake came out, though. It’s perfect for spring time with all of that sweet citrusy flavor and sweet honey glaze. Do people still go to garden parties? If so, this cake should always be served. It’s fancy, just sweet enough, And you know what? It’s moist.
Yeah, I said moist. Get over it.
Blood Orange Coffee Cake
- 1 cup minced raw sweet potato (medium sweet potato peeled, cubed, and minced in a food processor.
- 1/4 cup coconut oil
- 1/3 cup honey
- 1/4 cup fresh squeezed blood orange juice
- 3 eggs
- 1/2 cup coconut flour
- 1/2 cup tapioca starch
- 2 tsp baking powder
- 3 tbsp coconut oil softeed
- 2 tbsp honey
- 1 tbsp orange juice
Preheat oven to 350 F and grease a 9-10 inch baking dish or skillet.
In a food processor, combine minced sweet potato, eggs, and coconut oil until smooth, about 2 minutes. Add in honey and orange juice and blend for another minute to combine.
In a large bowl, whisk together all dry ingredients until well combined.
Make a well in the dry ingredients and pour the wet ingredients in the middle. Stir to combine. Batter will be thick as the coconut flour absorbs, but try to not over-beat. Let the batter stand for 5 minutes.
Pour the batter into the prepared dish. Bake for 35-40 minutes, or until a knife comes out clean. Cool on a wire rack.
For glaze, stir together all ingredients, and pour over cooled cake.