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!
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)
Instructions
FOR THE CAKE
- Preheat oven to 350 F
- In a bowl, whisk together coconut milk and apple cider vinegar
- Add eggs, vanilla, and maple syrup, mix thoroughly, and set aside
- In a separate bowl, mix together the almond flour, tapioca flour, baking powder, baking soda, and sea salt
- Slowly fold in the flour mixture into the bowl with the eggs
FOR THE CRUMBLE
- 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
