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

 
Bonus: Download The 20-minute AIP/Paleo Meal Prep System: Flexible Meals Everyone Will Love (Even The Picky Eaters)
 

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?

For more AIP desserts like these make sure to check out my AIP waffle recipe.

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

Paleo Coffee Cake Recipe

3.77 from 13 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

———————————————–
Would love to have your feedback below and remember to follow me on
InstagramBloglovin’TwitterPinterest and Facebook for the latest and greatest.

Use #foodbymars to tag your FBM inspired creations! I’d love to see!

 

join newsletter
26 comments
Add a comment...

Your email is never published or shared. Required fields are marked *

Recipe Rating




  • 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

      • JulieJuly 16, 2020 - 4:32 pm

        So, would oatmilk work?ReplyCancel

        • Alison MarrasJuly 22, 2020 - 5:05 pm

          from a cooking perspective, it should work just fine but from a diet perspective, oats are not paleo or AIP if that’s of importance to you.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

  • LaurenMay 30, 2020 - 9:06 pm

    I do not have Tigernut Flour. Would I be able to just sub for more Cassava Flour? May make it more dense, but wanted to get your thoughts on this if you have insights to the difference it would make in how this turns out. Thank you!ReplyCancel

    • Alison MarrasJune 2, 2020 - 12:25 am

      I don’t think it will behave the same, maybe more dense and gummy. If you’re doing nuts/seeds, a nut or seed flour could work but I’m not sure about anything else!ReplyCancel

  • ElizabethAugust 6, 2020 - 5:18 pm

    Hello, This looks really delicious! I am wondering if you have any ideas for substituting the coconut in the topping. I think I can figure out how to replace it with other things in the wet and dry ingredients, but I’m not sure how to replace it with the topping. Thanks!ReplyCancel

    • Alison MarrasAugust 7, 2020 - 9:11 pm

      You could use more tigernut or any other nut/seed flour (if not AIP)!ReplyCancel

hey thereI'm Alison

I believe your healing journey with real food can be a stress-free lifestyle, filled with joy and flavor.

 

LOOKING FOR SOMETHING?

MY FAVORITE PRODUCTS