Deliciously Organic

Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Coffee Cake (Grain Free, Gaps, Paleo, Primal)

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 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.

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Ingredients

  • 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
    • Topping:
  • 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

Instructions

  1. 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.

Nutrition

Calories

935.55 cal

Fat

103.68 g

Carbs

6.35 g

Protein

1.38 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
907
https://deliciouslyorganic.net/coffee-cake-coconut-flour-recipe-gluten-free/

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111 Comments

  1. Karen

    Oh, my...this looks devine! I'm on day 12 of GAPS (intro) can't wait til I get to make something like this. Thanks for your new FAQ, it really helps to have it all in one spot. I also want to say "thanks" for the list of your favorite sources, that opened a window for my world. :o)
    Reply to this comment

    • Sarah Chambers

      I think I am missing something here, where does the coffee come in. I can not see it in the list of ingredients. I made this cake today, I used banana flour and coconut flour and half the honey listed as I don't have a sweet tooth. As I was not sure about the coffee I used cocoa powder 1 desert spoon. Left out the nuts but added a few organic sultanas. Turned out to be excellent. Thanks.
      Reply to this comment

      • Megan

        "Coffee" cake is just the name of the cake. Traditionally this type of cake has been eaten in the morning with coffee, thus receiving the title of "coffee cake." It does not actually contain any coffee.
        Reply to this comment

  8. Danijela

    Hi Carrie, great coffee cake recipe. Although this cake would have less calories without this topping, it probably wouldn't taste the same without it. I will certainly follow complete recipe, I love this honey, nuts, cinnamon combination. :)
    Reply to this comment

  10. Lindsey

    Thanks for the FAQ page Carrie!! I'm such a HUGE fan- I drool over every single one of your recipes :-) Your blog along with 100daysofrealfood.com and organic spark have helped me transition to a MUCH healthier way of eating...thanks! I was able to turn down a donut that a rep brought into work, just seconds ago, because of the information I've gained from yours, Molly and Lisas blog :-)
    Reply to this comment

  16. J Uhler

    Thanks for the great recipe, Carrie! I'm always looking for another great coconut flour recipe! I've been talking to a lot of people lately about being grain-free (people keep asking me what I'm doing because my body keeps shrinking!), and these conversations have really been challenging folks to pay attention to how their body responds to all foods. Everybody's body is different, I'm just thankful that I have FINALLY discovered what kinds of food have a positive/negative impact on mine! I give you the credit for introducing 'Wheat Belly' by Dr. William Davis to your readers back in September. Your review was so timely that I quickly purchased the book, and my life has been forever changed! Keep up the great work! BTW, love your new photo at the top of the page - you are simply glowing!
    Reply to this comment

    • Deliciously Organic

      I'm so glad you've seen such great results! It's such a relief when we figure out what works best for our bodies! I'm thrilled that I was able to help you on your journey. :)
      Reply to this comment

  18. marian

    Can I substitute the yogurt if I am not doing dairy? What would you suggest? Love your new photo- BEAUTIFUL! I made the grain free granola bars this this week and they are a huge hit! Thank you tons for the delicious inspiration!
    Reply to this comment

    • Deliciously Organic

      I haven't tested it, but I don't see why you couldn't. I recommend replacing the butter for yogurt 1:1. Make sure and use a whole yogurt or the cake will probably end up very dry.
      Reply to this comment

      • marian

        I don't want to use yogurt- I'm okay with butter though..... Could I use applesauce or coconut milk instead of the yogurt??? Is it the moisture you are looking for from the yogurt or the flavor- or maybe both? Thanks again!!!!
        Reply to this comment

        • Deliciously Organic

          A really thick coconut milk would probably work well (just the thick part on top...I use Native Forest organic coconut milk). Or you could try substituting with all butter. The yogurt gives it a nice texture and flavor, but I think substituting with all butter should work well too.
          Reply to this comment

  19. betsyd

    Hi Carrie! I've made your creamer a couple of times, and have always wondered why you combined whole milk and heavy cream instead of going with the middle of the road: half and half. Ha! Thanks for this FAQ page; I now know that half-and-half is processed. :)
    Reply to this comment

  23. Shannon

    I have Grave's Disease. The opposite (kind of) of Hashimoto's. I'm thrilled to have found this website and your story. I have been on a mad hunt for answers since I was diagnosed 3 months ago. My endo. wants to kill my thyroid with radiation. How does that help? I'm not doing that. So, I had a blood test to check for food sensitivities. I was told to avoid gluten, eggs and dairy among other things. Oh no. So, to cut my long story short, I'm happy to have read your encouraging story of healing your body through your diet. I'm prayerful that I will have a success story and answers to share with others too. I'm excited to check out your recipes.
    Reply to this comment

  24. Alexis

    Can you make this with all purpose, whole wheat or cake flour? If so, how many eggs would you put in? I saw a previous post indicated the coconut flour required more moisture/eggs.
    Reply to this comment

    • Deliciously Organic

      My recipe for whole wheat coffee cake is in my cookbook. Since I developed this recipe specifically for coconut flour, I don't have a quick substitution that I know would work (without testing it first).
      Reply to this comment

  28. Amy

    My naturepath put me on a grain free, sugar free diet. I can use stevia. So I'm new to grain free cooking. Everything I bake is spongy. Is this normal? I miss the consistency of chewy cookies. I haven't tried any of your recipes yet, but I might cheat and use honey so I can try this one. Thanks!
    Reply to this comment

    • Deliciously Organic

      Most recipes with coconut flour are spongy. I try and get my grain-free recipes to taste just like the foods we are used to. These waffles are soft, but I liked the texture with the cream and berries. It kinda tastes like strawberry shortcake. :)
      Reply to this comment

  31. sandra

    My hubby usually makes coffee-cake on Sunday for brunch. But since I've gone grain-free I haven't been able to have any. I found this page while searching for a coffee-cake that I could eat for him to make on Mother's Day. This looks like it might be just the thing. Thanks. And, I'm adding your blog to my feed. This looks like a keeper.
    Reply to this comment

  32. jess

    Hi, Thanks for sharing the recipe!! Question:: if I use whole wheat flour instead of the coconut, and soak it beforehand, can i still use the recipe? Any idea on how I would do it? Thanks!!
    Reply to this comment

  36. Jackie

    Aside from being gluten intolerant- I'm also lactose intolerant and normally, I can figure out the dairy substitutions for your recipes (which always turn out just as great), but for this I'm wondering if I can use coconut yogurt? I know it might not be grain free... but just for baking purposes? Maybe a better question is what purpose the whole yogurt has... I'm assuming you might not have tried the coconut yogurt since you can have dairy. Also, I'm considering going on gaps to hopefully reverse my lactose intolerance (which came along about 5 years ago).. are you familiar with anyone going on gaps dairy free/ if so what kinds of gaps-approved substitutions are widely used? I feel like the dairy is quite a staple in the gaps diet. Thanks!
    Reply to this comment

    • Deliciously Organic

      The yogurt is necessary in this recipe to add the correct amount of moisture to the batter. You can substitute with coconut yogurt. Here is my post about our experience with the Gaps diet. https://deliciouslyorganic.net/the-gaps-diet/
      Reply to this comment

  37. Lisa

    I'm about to make this but I've read the recipe several times and it doesn't include the ingredient coffee! Is this a mistake or is it just that the ingredients listed create a 'coffee' flavour?
    Reply to this comment

    • Deliciously Organic

      A coffee cake doesn't actually contain coffee. Here is the exact definition: A cake, often cinnamon-flavored, with a drizzled white icing or crumb topping, and usually eaten with coffee. Enjoy!
      Reply to this comment

  38. Kate

    Maybe this is an American thing? In the Southern hemisphere (well, NZ and Australia), a coffee cake is a cake flavoured with coffee. Now I'm on the lookout for a paleo coffee cake by our definition! :)
    Reply to this comment

  40. Lindsay

    I made this last night and subbed 3 of the eggs for a chia seed/water mixture. It worked wonderfully, albeit my coffee cake was a little darker. Mine did take about an hour to cook, so not sure what went wrong there. This was really delicious and helps me stay GF!
    Reply to this comment

  41. Francesca

    Hi Carrie, I just made this today. I used chestnut honey, which I know not everybody likes it ( I love it!) The cake is really delicious, maybe my taste buds adjusted to very little sugar and it was a little too sweet for me, next time I'll decrease to 80 ml honey. Definitely a keeper recipe, thank you!
    Reply to this comment

    • Deliciously Organic

      I'm so glad you enjoyed it! And, it sounds like your taste buds have adjusted to very little sugar (that's great!). If you reduce the honey in the recipe, I would increase the amount of yogurt or honey to make up for the moisture from the decreased honey. If you don't, the cake will most likely be a bit too dry.
      Reply to this comment

  42. faith

    Just made this. OMG. I couldn't do the topping (major nut allergies) but just sprinkled some coconut sugar on top and it was STILL amazing. My kids are devouring it and barraging me with compliments!!! Just pre-ordered you..r book since this was such a hit. Can't wait!!!
    Reply to this comment

  45. Claire

    Am I missing something... where is the coffee in the ingredients?! The cake looks delish so I have made it & I added some decaf coffee to it & upped the coconut flour a little to accommodate the extra moisture... I hope it turns out ok. For me a coffee cake is a cake flavoured of coffee! Thanks for the recipe (the title is rather misleading as it's not a coffee cake but more of a nut coconut cake).
    Reply to this comment

      • Claire

        Ah, this is where our cultures differ. I am English, and you have a different term in the US: UK a cake that has a coffee flavour US a type of sweet bread made with nuts or fruit. At least I know now to not expect something else! Oh, and I live in France where Paleo is virtually unheard of, and the French people who tried the cake LOVED it & the fact it was gluten & sugar free! The honey was a winner for them.
        Reply to this comment

        • Deliciously Organic

          I figured you were from outside the US, because I've had several readers from Europe and Australia mention the fact that it doesn't contain coffee. I'm so glad you and your guests enjoyed the cake! :)
          Reply to this comment

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