Servings: 9 Servings
Paleo Coffee Cake
Recipe adapted from Nourishing Gourmet's Coffee Cake (Grain-Free and Refined Sugar-Free)Recipe updated 6/27/2015
Ingredients
For the Cake:
- ¾ cup coconut flour sifted
- ¾ cup arrowroot flour*
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 4 eggs
- ¼ cup pure maple syrup**
- ½ cup full-fat canned coconut milk
- ¼ cup unsalted grass-fed butter melted
For the Walnut Topping:
- 1 cup raw walnuts chopped
- 2 teaspoons ground cinnamon
- Pinch salt
- ¼ cup unsalted grass-fed butter melted
- 2 tablespoons pure maple syrup
Instructions
Prepare the walnut topping:
- Combine all of the ingredients for the walnut topping in a small bowl. Stir well to combine and set aside.
Prepare the cake:
- Preheat the oven to 350 degrees F and lightly butter or oil a 8" x 8" baking dish.
- In a mixing bowl, stir together the coconut flour, arrowroot flour, baking powder, and salt.
- In a separate bowl, whisk together the eggs, maple syrup, coconut milk, and butter. Pour this wet mixture into the bowl with the flour mixture and mix until smooth. Note: The batter will be thick.
- Pour half of the cake batter into the prepared baking dish and spread evenly with a rubber spatula. Spread half of the walnut topping over the batter. Repeat for the remaining cake batter and walnut topping.
- Bake on the center rack for 28 to 35 minutes or until cake tests clean when poked in the center (Note: mine took 32 minutes).
- Allow cake to sit 20 minutes before cutting large chunks and serving.
Notes
*You can also use tapioca flour or almond flour
**Use up to 2/3 cup pure maple syrup for a sweeter cake
**Use up to 2/3 cup pure maple syrup for a sweeter cake
Nutrition
Serving: 1Serving (of 9), Calories: 350kcal, Carbohydrates: 26g, Protein: 7g, Fat: 25g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Cholesterol: 118mg, Sodium: 289mg, Fiber: 5g, Sugar: 9g