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paleo coffee cake

The Best Paleo Coffee Cake

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  • Author: Katie
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 11" x 7" OR 8" x 8" pan 1x

Description

This is the best paleo coffee cake recipe - made with almond flour, moist, tender and easy to make.


Ingredients

Scale

Cake

Filling

  • 1/4 cup unsweetened, shredded coconut
  • 3 Tbsp coconut sugar
  • 1 1/2 tsp cinnamon

Topping


Instructions

  1. Preheat your oven to 350 degrees F.  Grease an 11" x 7" or 8" square baking pan with shortening and set aside.
  2. Make the cake batter by combining the dry cake ingredients in one bowl.  This includes the almond flour, tapioca starch, coconut sugar, baking powder, baking soda and salt.  In a separate bowl, whisk together the wet ingredients.  This includes the eggs, coconut milk, avocado oil and vanilla extract.  Pour the wet mixture into the dry mixture and whisk until combined.
  3. Next, make the filling by combining all filling ingredients in a small bowl.
  4. Lastly, make the topping.  Combine the almond flour, shredded coconut, coconut sugar, tapioca starch and cinnamon.  Mix in the shortening, first with a fork or spatula, then use your hands to combine until the mixture is in clumps.
  5. Assemble the cake: pour 1/2 of the cake batter into the greased baking dish.  Sprinkle the filling on top.  Then pour the last of the cake batter over the filling. Lastly, crumble the topping over the cake batter.
  6. Put the cake in the oven and bake at 350 degrees F for 35-40 minutes.
  7. After baking, let the cake cool for at least 15 minutes. You can serve the cake warm or store in the fridge and serve chilled.

Notes

For best results, please measure ingredients by weight, when given