Coffee Cake (Grain Free, Gaps, Paleo)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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.


  • 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


  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.