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Paleo Coffee Cake - grain-free and refined sugar-free made with coconut flour, arrowroot flour, and pure maple syrup | theroastedroot.net #glutenfree #healthy #breakfast #brunch #recipe
Paleo Coffee Cake
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Recipe adapted from Nourishing Gourmet's Coffee Cake (Grain-Free and Refined Sugar-Free) Recipe updated 6/27/2015
Servings: 1 8" x 8" coffee cake
Author: Julia
Ingredients
For the Cake:
For the Walnut Topping:
Instructions
Prepare the walnut topping:
  1. Combine all of the ingredients for the walnut topping in a small bowl. Stir well to combine and set aside.
Prepare the cake:
  1. Preheat the oven to 350 degrees F and lightly butter or oil a 8" x 8" baking dish.
  2. In a mixing bowl, stir together the coconut flour, arrowroot flour, baking powder, and salt.
  3. 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.
  4. 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.
  5. 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).
  6. Allow cake to sit 20 minutes before cutting large chunks and serving.
Recipe Notes

*You can also use tapioca flour or almond flour
**Use up to 2/3 cup pure maple syrup for a sweeter cake