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The Best Paleo Coffee Cake

A delicious and nutritious coffee cake made with almond flour and coconut sugar, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 slices
Course: Breakfast, Dessert
Cuisine: American, Paleo
Calories: 215
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups blanched almond flour Choose high-quality for a fine texture.
  • 1/2 cup tapioca starch Can substitute with arrowroot flour.
  • 1/3 cup coconut sugar Use an additional 3 Tbsp for filling and topping.
  • 1 tsp baking powder Check freshness for best results.
  • 1/2 tsp baking soda Check freshness for best results.
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon Plus an additional 1/2 tsp for filling and topping.
Wet Ingredients
  • 2 large eggs Room temperature is ideal.
  • 1/3 cup coconut milk Canned or boxed works.
  • 1/4 cup avocado oil Can substitute with melted coconut oil.
  • 2 tsp vanilla extract
Fillings and Toppings
  • 1/4 cup unsweetened shredded coconut Plus a 1/3 cup for the filling.
  • 2 Tbsp tapioca starch For the topping.
  • 1/4 cup palm shortening Can replace with softened butter.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x9 inch baking pan.
  2. In a large bowl, mix together the dry ingredients: almond flour, tapioca starch, coconut sugar, baking powder, baking soda, and salt using a whisk.
  3. In another bowl, whisk the wet ingredients: eggs, coconut milk, avocado oil, and vanilla extract.
  4. Gradually combine the wet and dry mixtures until just combined; the batter should be thick but pourable.
Filling and Topping
  1. In a small bowl, mix the filling ingredients: shredded coconut, 3 Tbsp of coconut sugar, and 1/2 tsp cinnamon.
  2. In another bowl, mix the topping ingredients: 1/2 cup almond flour, 1/3 cup shredded coconut, 3 Tbsp coconut sugar, 2 Tbsp tapioca starch, and 1/2 tsp cinnamon. Melt palm shortening slightly and mix until crumbly.
Baking
  1. Pour half of the batter into the prepared pan, sprinkle with the filling, then top with the remaining batter, finishing with the clumpy topping.
  2. Bake for approximately 35 minutes, or until a toothpick inserted comes out clean and the top is golden brown.
  3. Cool for about 15 minutes before serving.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, refrigerated for a week, or freeze slices for up to 3 months. You can also prepare the batter in advance and refrigerate it overnight.