Paleo Coffee Cake

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On this week’s episode of my favorite childhood foods recreated… paleo coffee cake!

I am not joking when I tell you coffee cake was one of my all time favorite sweet treats. The ratio of crumb to cake was always a big debate in my house- and now I get to control it and make it exactly how I like!

This recipe has been a long time coming, I’ve made multiple versions of coffee cakes over the year but this one is as close as possible to the real thing.

I have had a few paleo coffee cakes in my day and in my opinion this one is most like the original thing. The crumb has the perfect flavor and the cake is nice and buttery. You will not be disappointed when presenting this to your family and friends! Most won’t even believe you when you tell them it is gluten and dairy free!

The crumb recipe makes A LOT of crumb topping. I like to give you the option to put as much or as little as you like, if you’re not as much of a crumb person you can definitely half the recipe as it will be a thin layer of crumb on top.

For this recipe I use ghee which is clarified butter to still get the butter flavor of the cake. I personally like to use vanilla bean ghee, it really makes the flavor perfect, but if you only have regular ghee it will still do the trick! However, if you are not lactose intolerant you can use butter as a substitute. My mom has made it with that sub and it got the seal of approval from her and my dad!

So what are you waiting for? Let’s get baking!

What you’ll need:

Almond flour

Tapioca flour

Eggs

Ghee (I like vanilla bean Fourth and Heart ghee)

Maple syrup

Almond milk

Vanilla

Baking soda

Salt

Coconut sugar

Coconut Oil

Cinnamon

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Ingredients:

Cake:

1 1/2 cups almond flour

1/2 cup tapioca flour

3 eggs

1/4 cup maple syrup

1/4 cup softened ghee (I like vanilla bean Fourth and Heart brand but regular ghee will work too)

1/4 cup almond milk

1 tablespoon vanilla flavoring

1/2 teaspoon baking soda

Pinch of salt

Crumb Topping:

1 cup almond flour

1/2 cup coconut sugar

2/3 cup coconut oil

3 teaspoons cinnamon

Instructions:

  1. Mix all dry ingredients of the cake in a bowl, then fold in the wet ingredients.

  2. To make the crumb topping take a separate bowl, combine all ingredients and mix thoroughly.

  3. In a greased pan, pour in the cake mixture, then top with the crumb mixture.

  4. Bake at 350 degrees for 40-50 minutes.

    enjoy!

Dessertscourtney ottenpaleo desserts, dessert, desserts, coffee cake, paleo coffee cake2 Comments