Description
A delicious and healthy twist on the classic coffee cake made with almond flour and coconut sugar, perfect for brunch or a sweet snack.
Ingredients
Scale
- 2 cups blanched almond flour (190g)
- 1/2 cup tapioca starch (62g)
- 1/3 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/3 cup coconut milk
- 1/4 cup avocado oil
- 2 tsp vanilla extract
- 1/4 cup unsweetened, shredded coconut
- 3 Tbsp coconut sugar (for filling)
- 1 1/2 tsp cinnamon (for filling)
- 1/2 cup blanched almond flour (45g, for topping)
- 1/3 cup shredded coconut (for topping)
- 3 Tbsp coconut sugar (for topping)
- 2 Tbsp tapioca starch (14g, for topping)
- 1/2 tsp cinnamon (for topping)
- 1/4 cup palm shortening, room temp
Instructions
- Preheat your oven to 350°F (175°C). Grease an 11″ x 7″ or 8″ square baking pan with shortening and set it aside.
- Combine the dry ingredients in a large mixing bowl: almond flour, tapioca starch, coconut sugar, baking powder, baking soda, and salt.
- Whisk the wet ingredients in a separate bowl: eggs, coconut milk, avocado oil, and vanilla extract.
- Pour the wet mixture into the dry ingredients and whisk until combined; the batter should be thick but pourable.
- Mix together the filling ingredients in a small bowl: shredded coconut, coconut sugar, and cinnamon.
- Combine topping ingredients in another bowl: almond flour, shredded coconut, coconut sugar, tapioca starch, and cinnamon. Mix in softened palm shortening until clumpy.
- Pour half of the cake batter into the greased pan. Sprinkle the filling evenly over the batter. Pour the remaining batter on top and smooth it out. Finally, crumble the topping over the entire surface.
- Bake for about 35 minutes, until a toothpick inserted into the center comes out clean.
- Cool for at least 15 minutes before serving. Enjoy warm or chilled.
Notes
Store leftovers in an airtight container in the fridge for up to a week. This cake freezes well for up to a month.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg