Paleo Coffee Cake
This Paleo Coffee Cake is the perfect grain version of the classic. Filled with a delicious cinnamon swirl and topped off with a coconut filled crumble, this gluten free and dairy free coffee cake is perfect with breakfast, snack, or dessert!
Servings 1 loaf
Equipment
Ingredients
Filling
- 1 tablespoon shredded coconut
- 1 teaspoon cinnamon
- 1 tablespoon coconut sugar
Crumble Topping
- 3 tablespoon shredded coconut
- ¼ cup Tigernut flour
- 1 teaspoon cinnamon
- 2 tablespoon melted coconut oil
- 1 tablespoon maple syrup
Loaf
- 1 cup tigernut flour sifted
- ½ cup cassava flour
- ¼ cup tapioca starch
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup maple syrup
- ¼ cup olive oil*
- 2 eggs
- ¼ cup applesauce
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.
- In a small bowl mix the filling ingredients and set aside.
- In another small bowl, mix together the 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 the dry to wet and beat until just combined.
- Pour half the batter into the loaf pan, spreading evenly along the bottom. Sprinkle the filling evenly over the batter and then top with the other half of the batter. Crumble topping on top.
- Bake for 30-35 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!
Notes
*melted coconut oil or butter should also work.
**you can use brown sugar or maple sugar instead of the coconut sugar.