Easy Paleo Coffee Cake with a coconut cake base and an irresistible cinnamon streusel topping. Enjoy with your favourite tea or cup of coffee! | Gluten Free + Nut Free + Dairy Free

Shoutout to all my fellow crumb topping lovers. This paleo coffee cake is for you.

I think out of all of the cakes, coffee cake might just be my favourite. I’m a total sucker for any sort of crumbly streusel topping so it was about time I shared one here.

How to Make: Paleo Coffee Cake

Altogether this cake is super easy to make. It’s made up of only 10 ingredients and can be made start to finish in easily under an hour. The cake base for this recipe comes from my simple, paleo coconut flour cake. Despite the fact that it’s a paleo cake made with coconut flour it easily passes off as a standard, grain flour cake.

Making this cake can be broken down into three main parts:

• the batter
• the crumb topping
• the bake

Making the cake batter is really just a matter of mixing together your wet ingredients and the sifting in the dry. It’s all mixed and prepped in one bowl before transferring it to a greased/lined cake tin.

To make your crumb topping, simply combine the flours, cinnamon and sugar in a small bowl and whisk to combine. Once combined stir in your melted coconut until a course, sandy mixture forms.

Scoop out about half of the crumb topping and scatter it over the top of your cake batter. Press the crumb mixture gently into the batter so that it cooks into the cake. Take the remaining crumbs and scatter it loosely over the top leaving large crumb bits intact.

Then it’s just a matter of baking and waiting!

Coffee Cake Questions:

Why is it called coffee cake?

American coffee cake gets its name because it’s a cake that is meant to be eaten and enjoyed with coffee (or tea). Technically any cake can be a coffee cake, but it’s generally a cake that have some sort of cinnamon crumb/streusel topping.

Can I make this egg free?

If you need an egg free cake then I recommend using this vegan coconut flour cake as your base instead of the cake listed here. After I shared the original coconut flour cake recipe I received a lot of requests asking for an egg free version. It’s a very similar recipe but it does include a few different ingredients to make up for the lack of eggs. You can combine that cake with this crumb topping for a nut free, egg free, dairy free coffee cake.

Can I freeze this?

Yes! Let the cake cool completely before wrapping it tightly in foil and a freezer safe bag. It keeps for up to two months. Let it thaw out in the fridge over night. You can reheat it in the microwave on high for about 20-30 seconds.

Full disclosure: this glaze pictured above is not paleo. It’s a simple powdered sugar glaze. In my opinion coffee cake is not complete without some sort of glaze to top it off. It’s completely optional and up to you if you want to add it. If you are interested in keeping this strictly paleo you can make your own powdered coconut sugar by blending regular coconut sugar in a high speed blender for about 30 seconds until it turns to powder.

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Recipe

Paleo Coffee Cake

Yield: 9 slices Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes

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 Easy Paleo Coffee Cake with a coconut cake base and an irresistible cinnamon streusel topping. Enjoy with your favourite tea or cup of coffee! | Gluten Free + Nut Free + Dairy Free

Ingredients

• 4 eggs, room temperature
• 1/2 cup | 120 ml coconut oil, melted
• 1/2 cup | 170 grams honey or 160 grams maple syrup
• 1 teaspoon | 5 ml vanilla extract
• 1/2 teaspoon apple cider vinegar
• 1/2 cup | 56 grams coconut flour, sifted if lumpy
• 1/2 cup | 55 grams tapioca flour
• 1/2 teaspoon baking soda

Crumb Topping

• 1/4 cup tapioca flour
• 1/4 cup coconut flour
• 1/2 cup coconut sugar
• 1 tablespoon ground cinnamon
• 3 tablespoons coconut oil, melted and cooled

Optional Glaze

• 3/4 cup powdered sugar or powdered coconut sugar
• 1-2 tablespoons dairy free milk

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Preheat your oven to 350°F/180°C. Line an 8 inch square cake tin leaving a few inches of your liner hanging over the sides so that you can easily remove the cake from the pan by pulling the sides up. You can also use a cake pan with a loose bottom. Set aside.
2. Beat the eggs in a medium sized bowl. Add the vanilla, the honey (or maple syrup), oil and vinegar to the eggs. Mix thoroughly.
3. Add in the coconut flour, tapioca flour and baking soda. Whisk to combine.
4. Pour the batter into your prepared cake tin. Smooth over so it's evenly spread in the pan. Set aside. 
5. In a small bowl, whisk together the flours, coconut sugar and cinnamon. Once combined add in the melted coconut oil. Mix into a crumbly mixture.  
6. Sprinkle about half of the crumb mixture over the top of the cake batter. Press the crumb into the top of the batter. Sprinkle the remaining half over the top without pressing into the batter and leaving larger crumbs intact.
7. Place in the bottom third of the oven and bake for 28-30 minutes or until cooked in the centre. To check for doneness prick the centre of the cake with a knife or toothpick - if it comes out clean it's done. 
8. Carefully remove the cake from the tin and transfer to cool on a wire cooling rack. 

Optional Glaze

1. Sift the powdered sugar to remove any lumps. Whisk it together with the milk until a thick glaze forms. Wait until the coffee cake has cooled completely before drizzling it over the top. If you add it too soon it will just melt into the cake. 

Notes

Can I make this egg free?

If you need an egg free cake then I recommend using this vegan coconut flour cake as your base instead of the cake listed here. After I shared the original coconut flour cake recipe I received a lot of requests asking for an egg free version. It's a very similar recipe but it does include a few different ingredients to make up for the lack of eggs. You can combine that cake with this crumb topping for a nut free, egg free, dairy free coffee cake. 

Can I freeze this?

Yes! Let the cake cool completely before wrapping it tightly in foil and a freezer safe bag. It keeps for up to two months. Let it thaw out in the fridge over night. You can reheat it in the microwave on high for about 20-30 seconds.

How do I make the glaze paleo?

You can make coconut sugar powdered sugar with a high powered blender simply by blitzing it in the blender until it forms a powder. 

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Nutrition info does not include the glaze. 

Nutrition Information

Yield: 9

Serving Size:

slice Calories: 337Saturated Fat: 16gCholesterol: 72mgSodium: 127mgCarbohydrates: 38gFiber: 4gSugar: 22gProtein: 3g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Cuisine: Gluten Free