Soft and Fluffy Paleo Almond Flour Coffee Cake
Deliciously tasty paleo coffee cake with a healthy spin! This breakfast cake is light and airy cake with swirls of cinnamon in the middle, topped with crumbles of cinnamon streusel, and a generous drizzle of coconut butter icing. In other words, it has it ALL.
Servings: 9 Slices
For the Cake
Preheat oven to 350 F. In a bowl, whisk together coconut milk and apple cider vinegar.
Add eggs, vanilla, and maple syrup and mix thoroughly.
Fold in the almond flour, tapioca flour, baking powder, baking soda, and sea salt to the batter until no flour clumps remain.
For the Crumble
In a bowl, whisk together the almond flour, coconut sugar, melted coconut oil, and cinnamon (there will be small lumps in the mixture, this is the good stuff).
Line an 8X8 pan with parchment paper or grease with oil.
Pour ½ the batter into the pan (should be just enough to cover the bottom of the pan. Sprinkle ½ cup of the crumble mixture on top of the batter and spread evenly. Pour remaining batter on top and sprinkle with remaining crumble mixture
Bake for 28 - 33 minutes until you can insert a toothpick in the middle and it comes out clean.
For the Icing
Melt ¼ cup coconut butter (this is best done in a double boiler or make your own by adding coconut butter to a small pot and placing it on top of a larger pot with simmering water. Stir until the coconut butter reaches a liquid consistency. Add 1 teaspoon coconut oil if needed.)
Drizzle icing over top of warm coffee cake, cut, and enjoy!
Calories: 395kcal | Carbohydrates: 32g | Protein: 10g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 260mg | Potassium: 70mg | Fiber: 4g | Sugar: 15g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 2mg