Paleo Coffee Cake with Cinnamon Streusel Topping

Healthy coffee cake on a cooling rack with a blue towel and small bowls of cinnamon and walnuts.

5 from 1 vote

Paleo Coffee Cake with Cinnamon Streusel Topping

This easy Paleo coffee cake is great for a weekend breakfast or brunch! Light, fluffy vanilla cake is topped with a cinnamon-y, crumbly streusel layer. And it's gluten-free, grain-free, dairy-free and refined sugar-free!

Prep Time15

Cook Time30

cooling time20

Total Time1 5

Course: Breakfast

Cuisine: American

Servings: bars

Calories: 327kcal

Author: Don Baiocchi

Ingredients

For the streusel:

3 tablespoons finely chopped walnuts or finely chopped sliced almonds
3 tablespoons coconut sugar
2½ tablespoons coconut oil, solid
2½ tablespoons superfine blanched almond flour (not almond meal)
½ teaspoon ground cinnamon
⅛ teaspoon fine sea salt

For the cake:

cooking spray, such as coconut or avocado oil spray
2½ cups superfine blanched almond flour (not almond meal)
⅓ cup arrowroot flour/starch
½ teaspoon baking soda
¼ teaspoon fine sea salt
2 large eggs, room temperature
5 tablespoons honey
1½ teaspoons vanilla extract
1 teaspoon lemon juice or apple cider vinegar

Instructions

Heat the oven to 350°.
Grease an 8x8" baking dish with cooking spray.

Make the streusel:

In a medium bowl, add the the walnuts or sliced almonds, coconut sugar, coconut oil, almond flour, cinnamon and salt. Using a fork or your fingers, blend together until it's the texture of wet sand. Set aside.

Make the cake:

In a large bowl, whisk the almond flour, arrowroot, baking soda and salt.
In a medium bowl, whisk the eggs, honey, vanilla and lemon juice or vinegar.
Add the wet ingredients to the dry and stir until completely blended - there should be no visible almond flour crumbs.
Scrape the thick batter into the greased baking dish and smooth to an even layer with a spatula or slightly damp fingers. Evenly sprinkle the streusel topping all over the cake.
Bake for 26-30 minutes, until a toothpick comes out almost entirely clean. Let cool for at least 20 minutes before slicing and serving.

Notes

Substitutions

To make this nut-free: I haven't tried it myself, but I believe you can use sunflower seed flour in place of the almond flour (although it might turn the cake green, which is harmless). Omit the nuts from the topping.

You can use tapioca flour/starch in place of the arrowroot.

You can use pure maple syrup in place of the honey.

You can use palm shortening in place of the coconut oil.

You can grease the pan with coconut oil if you don't have a cooking spray.

Make ahead

Store in an airtight container in the fridge for up to 3 days.

Freezer instructions

Wrap the cake tightly in plastic wrap. Store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge.

Nutrition