Paleo Coffee Cake
A moist, spiced coffee cake topped with a sweet cinnamon crumble. Grain-free, refined sugar-free, and Paleo-friendly, this treat is perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Total Time: 55–60 minutes
- Yield: 9 1x
- Category: Breakfast, Dessert
- Cuisine: Paleo, American
Ingredients
Scale
Cake
- 2 cups almond flour
- ½ cup arrowroot flour (or tapioca starch)
- ½ tsp baking soda
- ½ tsp baking powder
- Pinch of salt
- ½ cup coconut sugar
- ¼ cup almond milk (or coconut milk)
- ½ cup melted ghee (or coconut oil)
- 4 room-temperature eggs
- 2 tsp vanilla extract
Topping
- ¾ cup coconut sugar
- 1 cup almond flour
- 2 tsp cinnamon
- ¼ tsp salt
- 6 tbsp melted ghee (or coconut oil)
Instructions
- Preheat Oven: Heat to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- Mix Dry Ingredients: Combine almond flour, arrowroot, baking soda, baking powder, salt, and coconut sugar in a large bowl.
- Combine Wet Ingredients: Whisk almond milk, melted ghee, eggs, and vanilla in a separate bowl.
- Make Batter: Stir wet ingredients into the dry mixture until smooth.
- Prepare Crumble: Mix almond flour, coconut sugar, cinnamon, and salt. Add melted ghee to form a crumbly texture.
- Assemble: Layer half the batter in the pan, add half the crumble, then repeat with the remaining batter and crumble. Lightly press the topping.
- Bake: Bake for 40–45 minutes, checking with a toothpick for doneness.
- Cool & Serve: Let cool for 15 minutes before slicing.
Notes
- Serve: Enjoy with coffee or tea.
- Store: Room temp for 2 days, refrigerate for up to 5 days, or freeze slices for up to 3 months.
- Reheat: Warm in the microwave for 10 seconds or oven at 300°F for 5 minutes.
Find it online: https://paleo.recipes/paleo-coffee-cake/