PALEO COFFEE CAKE


Paleo-Coffee-Cake-Muffins

Paleo coffee cake – THE perfect paleo comfort food. Don’t let the long list of ingredients fool you, it’s really easy to make. This cake is grain-free, gluten-free and dairy free. Coupled with a cup of tea, this cake makes a perfect dinner. Let me know in the comments if you prefer the cake or the muffin version of this dessert!

 

paleo coffee cake

 

Ingredients:

FOR THE CAKE

  • 1/3 cup full-fat coconut milk
  • 2 tsp apple cider vinegar
  • 3 eggs
  • 1 tsp vanilla
  • 1/3 cup maple syrup
  • 2 cups almond flour
  • 1/2 cup tapioca flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

FOR THE FILLING

  • 1 cup almond flour
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil (melted and cooled)
  • 2 tsp cinnamon

FOR THE ICING

  • 1/4 cup coconut butter (melted)

 

paleo coffee cake recipe

Instructions

FOR THE CAKE

  1. Preheat oven to 350 F
  2. In a bowl, whisk together coconut milk and apple cider vinegar
  3. Add eggs, vanilla, and maple syrup, mix thoroughly, and set aside
  4. In a separate bowl, mix together the almond flour, tapioca flour, baking powder, baking soda, and sea salt
  5. Slowly fold in the flour mixture into the bowl with the eggs

FOR THE CRUMBLE

  1. In a bowl, whisk together the almond flour, coconut sugar, coconut oil, and cinnamon (there will be small lumps in the mixture, this is the good stuff)

TO ASSEMBLE

  • Line an 8X8 pan with parchment paper or grease with oil
  • Pour 1/2 the batter into the pan (should be just enough to cover the bottom of the pan
  • Sprinkle 1/2 cup of the crumble mixture on top of the batter and spread evenly
  • Pour remaining batter on top and sprinkle with remaining crumble mixture
  • Bake for 28 – 33 minutes until you can insert a toothpick in the middle and it comes out clean

FOR THE ICING

  • Melt 1/4 cup coconut butter (this is best done in a double boiler or make your own by adding coconut butter to a small pot and placing it on top of a larger pot with simmering water. Stir until the coconut butter reaches a liquid consistency. Add 1 tsp coconut oil if needed.)
  • Drizzle icing over top of coffee cake, cut, and enjoy!
  • Store coffee cake in an airtight container in the fridge for up to a week.

Check out our amazing Mediterranean Chickpea Salad.

Nutritional Info

 

paleo coffee cake nutrition info