Deliciously Organic

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

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

A coffee cake that's not too sweet. Moist, with a crumbly topping. A delicious, organic breakfast suggestion, from my family to yours.

There’s a lot going on in the background here at Deliciously Organic. We’re constantly testing recipes, taking photos, editing, and doing further reading and research. The girls help with new ideas, hold props for photos, and offer their opinions of the results. Several members of our household edit each post and meal plans. We read each of your comments and feel like we know many of you. It’s become a family affair.

Last fall, I came to a place where I was able to hire an assistant. I was trying to keep afloat while answering emails, writing posts, responding to comments, writing weekly meal plans, and maintaining the “background” of the site. One day I looked at Pete and said, “I need help!” A sweet lady walked into my life and she was the perfect match. She’s a spunky go-getter who’s continually pushing the envelope (in a great way). I value her opinion and we’ve learned a lot from each other.

She recently commented that many of you ask similar questions. She suggested I give you a post which includes links to various topics I’ve covered over the last 3 1/2 years. Over time, the content gets buried and many of you ask about why I cook the way I cook, what ingredients I like to use, etc.

A coffee cake that's not too sweet. Moist, with a crumbly topping. A delicious, organic breakfast suggestion, from my family to yours.

So here’s an FAQ of sorts to help answer your questions:

“Why do you use so much fat in your recipes?”

Click Here, and Here

“What is the caloric content of this recipe?” “Do you know how many calories are in this recipe?”

Click Here

“Why do you use Celtic sea salt?”

Click Here

“Do you have any tips for buying organic on a budget”

Click Here

“Why do you use meat in your recipes?” “What are the health benefits of eating organic, pastured meats?”

Click Here, and Here

“Didn’t you mention you have Hashimoto’s?”

Click Here

“Why grain free?

Click Here, and Here

“What kind of almond flour do you like to use and where do you buy it?”

Click Here

“Do you have tips for baking with coconut flour?”

Click Here

“Why do you soak and dehydrate nuts? Can I get the recipe?

Click Here

“Do you have any good lunch ideas?”

Click Here

“Will you ever eat grain again?”

I hope to! As my body heals, I hope I’ll be able to tolerate traditionally prepared grains one day. I don’t see myself eating much wheat, though.

“Where do you buy all of your ingredients?” “What are your favorite brands?”

Click here to see all of my favorite resources.

“I’m just getting started. I don’t know where to begin!”

Take it slow. Just make one change a week. Also, if you need some ideas for meals using only unprocessed ingredients, a subscription to the Deliciously Organic meal plans, or reading my cookbook Deliciously Organic, or The Grain-Free Family Table can help.

A coffee cake that's not too sweet. Moist, with a crumbly topping. A delicious, organic breakfast suggestion, from my family to yours.

Lastly, I want to share with you a grain-free coffee cake. Not too sweet. Moist, with a crumbly topping. The kids helped me test it a few times recently, and we all participated in the production of the post. A delicious, organic breakfast suggestion, from my family to yours.

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 RecipeSave Recipe

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.
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https://deliciouslyorganic.net/coffee-cake-coconut-flour-recipe-gluten-free/

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111 Comments

  1. Karen

    March 13, 2012 at 1:31 pm

    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

      April 15, 2016 at 6:01 am

      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

        May 21, 2016 at 10:42 pm

        "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

    March 13, 2012 at 9:35 pm

    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

    March 14, 2012 at 5:54 am

    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

    March 14, 2012 at 11:25 am

    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

      March 14, 2012 at 12:19 pm

      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

    March 14, 2012 at 7:28 pm

    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

      March 16, 2012 at 8:55 am

      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

        March 16, 2012 at 6:51 pm

        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

          March 21, 2012 at 10:58 am

          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

    March 14, 2012 at 7:51 pm

    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

    March 21, 2012 at 11:39 am

    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

    March 24, 2012 at 1:58 pm

    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

      March 26, 2012 at 12:38 pm

      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

    May 7, 2012 at 2:51 pm

    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

      May 7, 2012 at 5:04 pm

      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

    May 11, 2013 at 2:43 pm

    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

    June 3, 2013 at 6:57 pm

    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

    December 20, 2013 at 8:27 am

    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

      December 23, 2013 at 6:04 am

      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

    January 31, 2014 at 1:21 am

    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

      January 31, 2014 at 7:34 am

      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

    April 15, 2014 at 6:46 pm

    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

    September 1, 2014 at 9:29 am

    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

    September 11, 2014 at 2:09 pm

    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

      September 12, 2014 at 8:46 am

      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

    October 2, 2014 at 7:01 am

    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

    February 14, 2015 at 3:16 am

    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

        February 16, 2015 at 12:22 am

        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

          February 16, 2015 at 9:18 am

          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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