Almond Flour Coffee Cake (Paleo)

This Almond Flour Coffee Cake is about to rock your world! This Paleo cinnamon coffee cake is spongy, soft and fluffy. Perfect for breakfast and brunch, this coffee cake will become your new favorite!

Author: Organically Addison

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 16 servings

Calories: 179 kcal per serving

Ingredients

3 - eggs
½ cup - coconut sugar
2 ¾ cups - almond flour
⅓ cup - coconut flour
10 tablespoons - butter or ghee
2 teaspoons - vanilla extract
2 teaspoons - baking soda
1 pinch - sea salt
1 cup - almond flour
¼ cup - coconut sugar
1 tsp - cinnamon
3 tablespoons - coconut oil, or butter
3 tablespoons - coconut butter
1 tsp - maple syrup
1 tsp - coconut oil

Instructions

First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch baking pan with parchment paper.
Make the crumb topping first. Combine all topping ingredients in a mixing bowl. Gently mix with hands or a fork. This mixture will be crumbly. Set aside.
Next, make the coffee cake. Combine eggs and coconut sugar in a large mixing bowl. Once combined, add remaining coffee cake ingredients. Mix until smooth.
Pour coffee cake mixture into baking pan. Sprinkle crumb on top.
Then, bake for 27 to 29 minutes or until a toothpick inserted comes out clean.
Finally, let coffee cake cool completely before slicing into.
To make the glaze, add coconut butter and coconut oil to a microwave safe dish. Microwave in 15 second increments until melted. Once cooled, stir in maple syrup.
Lastly, pour glaze over cooled coffee cake.

Nutrition