About the Recipe
½ Cup chopped pecans
3 Cup Gluten free flour
½ Cup all purpose flour
1 Cup rolled oats
½ Tbsp. baking powder
4-5 Tbsp. melted unsalted organic A2 butter
2 Tbsp. pure amber maple syrup
2 Tsp. ground cinnamon
½ Tsp. nutmeg
1 Cup pureed cooked sweet potato
2 Desi eggs Or 2 Tablespoons flax meal (2Tsp flaxseed powder mixed in some water)
2 Tsp. olive oil
2 Tsp. pure vanilla & coffee extract
Preheat the oven to 350ºF. Coat a 10-inch spring-form pan with cooking spray.
Make Topping: Mix soaked pecans, ½ cup gluten free flour, oats, melted butter, 2 tablespoons maple syrup, cinnamon and salt in a small bow until crumbly.
Make Cake Batter: Add remaining gluten free flour, ½ cup all purpose flour, baking powder, 1 teaspoon cinnamon, baking soda, salt and nutmeg in a medium bowl.
Beat sweet potato, 1 cup maple syrup, eggs, melted butter, oil and vanilla in a mixing bowl on medium speed until creamy and smooth. Add dry mixture to the maple mixture and gently blend on slowly until just combined. Spread in the prepared pan.
Bake Cake: Top the batter with the mixed topping. Bake until the center is puffed and set. It will spring back when lightly touched and a toothpick inserted in the center will come out with moist crumbs attached, 46 to 50 minutes. Let cool for 20 minutes on a wire rack. Run a knife around the edges and remove sides. Serve warm.