Are you on the AIP diet and craving something sweet? Here are 6+ AIP Paleo Desserts everyone will love, including this egg- and nut-free Paleo Coffee Cake!
Preheat the oven to 325°F and grease a square baking dish or a large loaf pan. (I used a 6x8.) 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).
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!
Read the full article for links to my other favorite AIP dessert recipes!