This grain-free coffee cake is not too sweet, but nice and moist, with a crumbly topping.
The coconut flour absorbs lots of moisture so that’s why there are so many eggs in the recipe. It’s not a typo! 🙂
It makes a great addition to a weekend breakfast or brunch. I hope you enjoy it as much as we did!
Serves: Serves 9
Coffee Cake (Grain Free, Gaps, Paleo, Primal)
This cake can also be made without the topping for a simple snack cake. Also, if you prefer a sweeter cake, you can increase the honey to 3/4 cup.
Save RecipeIngredients
- 1 cup coconut flour
- 1/2 teaspoon Celtic sea salt
- 1 teaspoon ground cinnamon
- 8 large eggs (organic and pastured preferred)
- 1 teaspoon baking soda
- 1/2 cup plain whole yogurt (use strained plain, coconut milk yogurt for Paleo)
- 5 tablespoons unsalted butter or coconut oil , melted
- 1/2 cup honey (I used clover)
- 1 tablespoon vanilla extract
- 1 1/2 cups nuts - almonds, pecans, cashews, etc. (or sunflower seeds, pumpkin seeds, etc. for a nut-free alternative)
- 2 teaspoons cinnamon
- 4 tablespoons honey (I used clover)
- 4 tablespoons unsalted butter or coconut oil, cold, cut into tablespoons
Topping:
Instructions
- Preheat oven to 325ºF and adjust rack to middle position. Place all the batter ingredients in a food processor or blender and blend until smooth. Pour batter into a buttered 8 x 8 - inch baking dish. Wipe out food processor bowl with a paper towel or cloth. Place nuts, cinnamon, honey and butter in the bowl of a food processor. Pulse until nuts are coarsely chopped and ingredients bind together. Drop spoonfuls of topping over batter and then using a butter knife, swirl the topping into the top layer of the batter. Bake for 40-45 minutes until golden brown. Let cool for 20 minutes. Cut and serve. Coffee cake is best served the day it is prepared.
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