Cinnamon Coffee Cake (paleo, gluten-free, dairy-free)
Equipment
- 8×8 baking pan
- stand mixer or bowl
Ingredients
- Crumb topping:
- 1/2 cup almond or oat flour
- 1/2 cup arrowroot or tapioca flour
- 1/3 cup coconut maple, or monk fruit sugar
- 1 1/2 tsp cinnamon
- 1/4 cup ghee coconut oil, or grass-fed butter, cold and cut into bits
- Coffee cake:
- 1 1/2 cup almond or oat flour
- 1/2 cup arrowroot flour
- 3 tbsp coconut flour
- 1/3 cup coconut, maple, or monk fruit sugar
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 eggs at room temp
- 1/4 cup non-dairy milk full-fat canned coconut is ideal
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 3 tbsp coconut oil ghee, or grass-fed butter, softened
- Glaze:
- 1/2 cup monk fruit powdered sugar
- 1/2 tsp cinnamon
- 1 tbsp non-dairy milk full-fat coconut milk ideal
Instructions
- Preheat oven to 350 F and line an 8×8 baking pan with parchment paper (grease any exposed sides)
- In a small bowl, combine the crumb topping ingredients until broken into small clumps (I use a fork, or you could be official and use a pastry cutter). Place in fridge until ready to use.
- In the bowl of a stand mixer, cream together the coconut oil and sugar until creamy. Add the eggs, one at a time, mixing in-between. Add the remaining wet ingredients and blend until smooth.
- In a medium bowl, whisk together the dry ingredients. Slowly add them to the wet ingredients and mix until smooth.
- Pour the mix into the prepared baking pan, then top with the crumb topping, distributing evenly.
- Bake for 30-35 minutes, or until a toothpick comes out clean, or with just a few moist crumbs.
- Cool on a wire rack. While waiting prepare the glaze. Once cool, drizzle the glaze over the cake and enjoy!
- Stores best in airtight container in the fridge. Stays fresh for 4 days.
