This Paleo Coffee Cake has the perfect texture, a sweet cinnamon sugar filling, and a delicious crumb topping. Gluten free, dairy free, and nut free, everyone will enjoy this coffee cake!
I had never eaten coffee cake in my life before making this. I always thought coffee cake had actual coffee in it (which it doesn’t). I didn’t realize the name was just a reflection of the fact that it is supposed to be eaten WITH coffee. As a tea drinker, I should just call it a tea cake.
Anyway, I finally realized what coffee cake really is and it sounded delicious so I had to try and make my own version! I love a good crumble, so I love that coffee cake has a crumble on top. This coffee cake is completely grain free, refined sugar free, and delicious with coffee, tea, or ice cream ;).
How to Make Paleo Coffee Cake
Coffee Cake Filling
- Shredded coconut
- Cinnamon
- Coconut sugar
Crumble Topping
- Shredded coconut
- Tigernut flour
- Cinnamon
- Coconut oil
- Maple syrup
Loaf
- Tigernut flour
- Cassava flour
- Tapioca starch
- Baking powder
- Cinnamon
- Salt
- Maple syrup
- Oil
- Eggs
- Applesauce
- Vanilla extract
Can I Make This Coffee Cake Vegan/AIP?
To make this gluten free coffee cake fully vegan or AIP, you would need to find a substitute for the eggs. I have not tested any egg substitutes in this recipe, so I can’t vouch for if that works. If you try it, leave a comment letting us know how it went.
Looking for More Coffee Cake Recipes?
Gluten Free Banana Coffee Cake
Paleo Coffee Cake
Ingredients
Filling
- 1 Tbsp shredded coconut
- 1 tsp cinnamon
- 1 Tbsp coconut sugar
Crumble Topping
- 3 Tbsp shredded coconut
- 1/4 cup Tigernut flour
- 1 tsp cinnamon
- 2 Tbsp melted coconut oil
- 1 Tbsp maple syrup
Loaf
- 1 cup tigernut flour sifted
- 1/2 cup cassava flour
- 1/4 cup tapioca starch
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil or olive oil
- 2 eggs
- 1/4 cup applesauce
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.
- In a small bowl mix your filling ingredients and set aside.
- In another small bowl, mix together your topping ingredients with a fork until they hold together, but are slightly crumbly.
- Whisk all dry ingredients for the loaf in a medium bowl.
- Beat all wet ingredients together in a large bowl. Add your dry to wet and beat until just combined.
- Pour half your batter into the loaf pan, spreading evenly along the bottom. Sprinkle your filling evenly over the batter and then top with the other half of the batter. Crumble topping on top.
- Bake for 32-35 minutes or until a toothpick comes out clean (I have had this bake as quickly as 25-27 minutes in a different oven and altitude, so check it!). Remove from the oven and let cool 10 minutes in the pan before lifting the loaf out with the parchment paper and setting on a wire rack to completely cool.
- Slice once the loaf is cooled. Enjoy!
Hello, I read a little about how you were dealing with Lyme back in 2012. How are you feeling now? Are you still taking any medications? What’s worked best for you?
My Lyme seems to be in remission and I am not actively treating it anymore. I am still dealing with autoimmune issues, chronic fatigue, and GI symptoms though. There wasn’t one thing that helped, it was a combo of everything I tried from herbs to ozone to abx to IVIG to diet and detox. It’s about finding the right doctor and treatment for you. I wish there was an easy answer!