What’s Inside: Just because you’re eating clean doesn’t mean you have to forego your favorite desserts. This Paleo Coffee Cake is AIP-friendly, vegan, and features the signature nutty, cinnamon cake bottom and crumbly, crunchy topping everyone loves about coffee cake.
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, too.
It took only two tries to perfect this recipe. And WOW, am I stoked with the outcome. You will absolutely love the moist cake bottom and crumbly, slightly crunch topping.
And for once, this was sweet enough (but not overly so, because homie don’t play that!) for my sweet-toothed hubby. He’s as obsessed with this Paleo coffee cake as I am!
Since I’m laying off coffee these days (looking out for those adrenals, especially during pregnancy), I decided to serve it with some Sip Herbals (use code FOODBYMARS for 10% off), which is an AIP-compliant coffee replacement. But you can serve this Paleo coffee cake with any cold-weather drink you prefer, like legit coffee, tea, or perhaps one of my mushroom lattes.
The bitter and earthy taste from the Sip Herbals 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.
Tip: Try this delicious, AIP-compliant coffee alternative (that actually tastes amazing) with your coffee cake! (use code FOODBYMARS for 10% off)
I’m a sucker for desserts with crumb toppings. Not only is it easier than more intricate toppings like a lattice pie top, but there’s something so homey and comforting about it. The maple syrup and solid coconut oil make for a sticky topping when raw, but it comes out soft with a little crunch on the exterior after it’s baked. It just stays put right on top of your coffee cake.
Plus, I have a new trick, y’all. Instead of dusting powdered sugar on top (which I never have on hand), I just sprinkled cassava flour for the sheer look of it. And trust me, you won’t even taste it at all. It just looks extra pretty this way!
So, who’s making some Paleo coffee cake for their next tea date?
If you like this Paleo coffee cake, you’ll love these recipes:
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