Paleo Coffee Cake (AIP, Vegan)

Paleo Coffee Cake (AIP, Vegan) via Food by Mars

My love for coffee cake runs SO deep… as in I loved it before I even tried coffee! Did anyone else love those Drakes Coffee Cakes as a kid? Well, I had quite the craving for it recently, so here we go! I was mildly nervous because, with AIP cake recipes, it can be rough without the eggs. However, the mix of Tigernut and Cassava flours really do not disappoint! And I so wanted to try an egg-free version, so that makes this a vegan coffee cake while we are at it folks – it took only 2 tries to PERFECT and WOW am I stoked with the outcome. You will absolutely love the moist cake bottom and crumbly (but also moist with a little tiny crunch) topping.

Paleo Coffee Cake (AIP, Vegan) via Food by Mars

Since I’m laying off coffee these days (looking out for them adrenals especially during my pregnancy), I decided to serve it with some Rasa Coffee (an herbal coffee/replacement!). Serve it with any drink you love like legit coffee or tea or perhaps one of my mushroom lattes. The bitter and earthy taste from the Rasa was lovely with the cinnamon spice of this killer gluten-free coffee cake. I will definitely try it with some white tea next time I have a slice too! Oh, and for once, this was sweet enough (but not overly, bc homie don’t play that)… for my sweet tooth hubby. He’s obsessed with this paleo coffee cake, too!

Paleo Coffee Cake (AIP, Vegan) via Food by Mars

I’m kind of a sucker for desserts with crumb toppings, not only is it easier than more intricate toppings like a lattice pie top or something… but there’s something so homey and comforting about it. The maple syrup and solid coconut oil make a sticky when raw topping, but it comes out soft with a little crunch on the exterior! It stays put right on top of your cake.

I have a new trick, you guys, instead of powdered sugar on top which I never have on hand… I just sprinkled cassava flour for the sheer look of it and you won’t even taste it at all. It just looks extra pretty this way.

So… who’s making some for their next coffee/tea date?

Paleo Coffee Cake (AIP, Vegan) via Food by Mars

Paleo Coffee Cake Recipe

3.88 from 8 votes
Paleo Coffee Cake (AIP, Vegan) via Food by Mars
Paleo Coffee Cake
Prep Time
10 mins
Cook Time
25 mins
Resting Time
5 mins
Total Time
35 mins
 

*Paleo, AIP, Vegan, Gluten-free, Grain-free*

This delicious allergen-friendly coffee cake will fit the bill for a moist and crumbly coffee cake that is a perfect mix of spicy and sweet! Serve with your favorite hot drink.

Course: Dessert, Snack
Cuisine: American, British
Keyword: AIP cake, coffee cake, gluten free coffee cake, paleo coffee cake, vegan coffee cake
Servings: 6
Author: Alison Marras
Ingredients
Dry Ingredients:
  • 1 cup Tigernut Flour
  • 1/3 cup Cassava Flour
  • 1/3 cup coconut sugar*
  • 1/2 tsp baking soda
  • Pinch salt
Wet Ingredients:
  • 3 Tbsp coconut oil melted
  • 1/4 cup applesauce unsweetened
  • 1/2 tsp apple cider vinegar
  • 1 tsp vanilla extract vanilla powder for AIP or omit
  • 2 Tbsp coconut milk*
Crumb topping:
  • 1/4 cup coconut flour
  • 1/4 cup shredded coconut unsweetened
  • 1 Tbsp cinnamon
  • 1/4 cup maple syrup or honey
  • 1/4 cup coconut oil solid
Instructions
  1. Preheat the oven to 325F and grease a square baking dish (I used a 6x8) or a large loaf pan. Set aside.
  2. Add the dry ingredients to a mixing bowl and give it a whisk to get out any clumps.
  3. Separately, to another bowl, mix coconut oil, applesauce, vinegar, and vanilla.
  4. Add wet mixture into the dry and mix well into a dough. Pour milk in as you are mixing.
  5. Spread the batter into your prepared cake tin evenly with a spatula. Set aside.
  6. Make the topping: In a small bowl by hand (this way you don't over-do it), whisk together all ingredients into a crumbly mixture with a fork or small whisk to get bigger crumbles.
  7. Sprinkle the crumb mixture over the top of the cake batter with your hands, leaving the crumbs intact as you can.
  8. Bake for 25 minutes, allow to cool and then serve! Optionally sprinkle your cake with sifted cassava flour (very lightly!!) for the look of powdered sugar.

  9. Store in a closed container for a few days on the countertop or refrigerate if you want it to last longer (though it won't be as moist).

Recipe Notes

*Substitutions:

  • If you want to use a liquid sweetener in the cake instead of coconut sugar, simply add the same amount to the wet ingredients and omit the 2 Tbsp of milk.
  • I haven't tried a different topping, this one is my tried-and-true, but if you don't have coconut flour, you can probably feel good about just replacing it with more tigernut flour!

 

Paleo Coffee Cake (AIP, Vegan) via Food by Mars

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20 comments
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  • ChristineMarch 31, 2019 - 4:02 am

    Wow!  I made this last night using Ceylon cinnamon (cooled it on the counter through the night with only a tea towel) and served it as an afternoon treat for guests after lunch today and it was fantastically delicious!  Thank you so much for sharing this recipe….I really love cakes too and dearly miss them being on the AIP…but not anymore! 🙂ReplyCancel

    • Alison MarrasMarch 31, 2019 - 1:35 pm

      Aww!! yay! Absolutely love hearing that, you are so welcome – I’m pretty obsessed with this cake myself.ReplyCancel

  • PamApril 3, 2019 - 11:25 pm

    I have mine in the oven now, can’t wait to try it with a cup of tea tonight.  I am wondering if it would also work with some finely chopped apple between the layers.ReplyCancel

    • Alison MarrasApril 9, 2019 - 12:10 pm

      That sounds like an amazing idea!!ReplyCancel

  • JennieMay 6, 2019 - 12:19 pm

    The coconut milk .. is that canned or refrigerated coconut milk? ReplyCancel

    • Alison MarrasMay 7, 2019 - 2:35 pm

      Either works, any milk you like.ReplyCancel

  • IsabelJune 20, 2019 - 10:01 pm

    Hey really want to try this! looks so good! Do you think it would work with chickpea flour and maybe some millet flour?ReplyCancel

    • Alison MarrasJune 26, 2019 - 7:10 pm

      Those flours are vastly different, so I don’t know how it would go to swap them. If you try, let me know!ReplyCancel

      • TeresaNovember 27, 2019 - 2:18 am

        By chance can almond flour be  used. ReplyCancel

        • Alison MarrasDecember 6, 2019 - 3:32 pm

          I haven’t tried but it should work!ReplyCancel

  • […] Paleo Coffee Cake (AIP,Vegan, Egg-Free, Nut-Free, Dairy-Free) […]ReplyCancel

  • AbDecember 9, 2019 - 11:07 pm

    If we wanted to use egg what could we replace?ReplyCancel

    • Alison MarrasDecember 10, 2019 - 1:16 am

      I designed the recipe to specifically exclude eggs, so I haven’t tried, however, you could replace the applesauce with 1 egg to test that out! Hope that helps.ReplyCancel

  • EllenDecember 23, 2019 - 12:25 am

    Can you substitute tiger flour with gluten free flour?ReplyCancel

    • Alison MarrasDecember 29, 2019 - 7:27 pm

      Hi Ellen! I wouldn’t but you can sub TN flour for Almond and it should work well!ReplyCancel

  • Mindful Health & FitnessMarch 29, 2020 - 8:40 pm

    This is so good, I think it’s better than regular coffee cake. Making this again today! 🙂ReplyCancel

    • Alison MarrasMarch 31, 2020 - 2:08 pm

      ahh! fabulous! and I agree 🙂 thanks for the sweet words.ReplyCancel

  • YangApril 6, 2020 - 7:40 pm

    I just made this and was wondering if the batter was supposed to be so dry and crumbly while the mix for the topping came out to be way more wet like a paste? Am I doing something wrong? Is it okay I added more oil and apple sauce to the cake mix/batter to made it more like a wet batter/paste? ReplyCancel

    • Alison MarrasApril 13, 2020 - 2:03 pm

      How did this turn out for you, Yang?ReplyCancel

  • […] 35. Paleo Coffee Cake (AIP, Vegan), Food By Mars […]ReplyCancel

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