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.
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!
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 Recipe
*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.
- 1 cup Tigernut Flour
- 1/3 cup Cassava Flour
- 1/3 cup coconut sugar*
- 1/2 tsp baking soda
- Pinch salt
- 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*
Preheat the oven to 325F and grease a square baking dish (I used a 6x8) or a large loaf pan. Set aside.
Add the dry ingredients to a mixing bowl and give it a whisk to get out any clumps.
Separately, to another bowl, mix coconut oil, applesauce, vinegar, and vanilla.
Add wet mixture into the dry and mix well into a dough. Pour milk in as you are mixing.
Spread the batter into your prepared cake tin evenly with a spatula. Set aside.
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.
Sprinkle the crumb mixture over the top of the cake batter with your hands, leaving the crumbs intact as you can.
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.
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).
- 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!
Use #foodbymars to tag your FBM inspired creations! I’d love to see!