Paleo Coffee Cake
Nutty, sweet and packed full of cinnamon, this Paleo coffee cake is crazy good. Make this coffee cake for breakfast, brunch, or even dessert!
Gluten Free, Vegan
AIP cake, coffee cake, gluten free coffee cake, paleo coffee cake, vegan coffee cake
apple cider vinegar
vanilla powder for AIP or omit
maple syrup or honey
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).
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 https://foodbymars.com/paleo-coffee-cake-aip-vegan/