Paleo Coffee Cake

If you’re a coffee lover, you’ll want to wake up to a slice of this delicious Paleo Coffee Cake. It’s moist, flavorful, and perfect for brunch or an afternoon treat. With the perfect balance of sweetness from pure maple syrup and a delightful crunch from chopped walnuts, this cake is a healthy twist on a classic favorite. Whether you’re following a Paleo diet or just looking for a wholesome dessert option, this recipe will surely satisfy your cravings without sacrificing flavor.

Why This Recipe Belongs in Your Rotation

This Paleo Coffee Cake is not just any ordinary cake; it’s a wholesome, gluten-free, and grain-free option that fits perfectly into a healthy lifestyle. The use of coconut flour and arrowroot flour provides a unique texture that is both tender and satisfying. Plus, it’s sweetened naturally with pure maple syrup, making it a guilt-free indulgence. Whether you’re serving it at a gathering or enjoying it solo with a cup of coffee, this recipe is sure to impress.

Ingredient Checklist

• 1 cup coconut flour, sifted
• 1 cup arrowroot flour
• 2 teaspoons baking powder
• 1 teaspoon sea salt
• 4 eggs
• 1 cup pure maple syrup
• 1 cup full-fat canned coconut milk
• 1/2 cup unsalted grass-fed butter, melted
• 1 cup raw walnuts, chopped
• 2 teaspoons ground cinnamon
• Pinch of salt
• 2 tablespoons pure maple syrup (for topping)

Setup & Equipment

• Mixing bowls: You’ll need a large bowl for mixing the dry ingredients and another for the wet ingredients.
• Whisk: A whisk will help you combine your ingredients smoothly.
• Spatula: Perfect for folding in the walnuts and ensuring everything is well combined.
• Baking dish: A 9×13-inch baking dish works best for this recipe.
• Oven: Preheat your oven to 350°F (175°C) to ensure an even bake.

Step-by-Step: Paleo Coffee Cake

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking dish with a little melted coconut oil or butter to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the sifted coconut flour, arrowroot flour, baking powder, and sea salt. Whisk together until well blended, ensuring there are no lumps.

Step 3: Combine the Wet Ingredients

In another bowl, beat the eggs until fluffy. Add in the pure maple syrup, full-fat canned coconut milk, and melted butter. Whisk until the mixture is smooth and creamy.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold everything together until just combined. Be careful not to overmix.

Step 5: Add Walnuts and Cinnamon

Fold in the chopped walnuts and ground cinnamon, ensuring they are evenly distributed throughout the batter.

Step 6: Pour and Smooth

Pour the batter into the prepared baking dish and spread it out evenly with your spatula.

Step 7: Bake

Place the baking dish in the preheated oven. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 8: Prepare the Topping

While the cake is baking, mix the remaining 2 tablespoons of pure maple syrup with a pinch of salt in a small bowl. This will be drizzled over the cake once it’s out of the oven.

Step 9: Cool and Serve

Once baked, remove the cake from the oven and let it cool for about 10 minutes. Drizzle the maple syrup mixture over the top, slice, and enjoy!

What to Use Instead

• If you don’t have arrowroot flour, you can substitute it with tapioca flour or additional coconut flour, but be mindful of the texture.
• For a nut-free option, consider using sunflower seed butter instead of butter and leave out the walnuts.
• If you prefer a different sweetener, honey or agave syrup can be used in place of maple syrup, but adjust to taste.
• Non-dairy milk can replace full-fat coconut milk if desired, but the cake may not be as rich.

Insider Tips

• Make sure to sift your coconut flour; this will help achieve a lighter texture in your cake.
• Let the cake cool completely before slicing for cleaner pieces.
• This coffee cake can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week.
• Feel free to add a sprinkle of chocolate chips or dried fruit for an extra burst of flavor.

Save It for Later

If you want to make this Paleo Coffee Cake ahead of time, it freezes beautifully! Simply slice the cooled cake and wrap individual pieces in plastic wrap, then place them in a freezer-safe bag. When you’re ready to enjoy, thaw at room temperature or pop a slice in the microwave for a quick warm-up.

Reader Q&A

Can I make this recipe vegan?

Absolutely! To make this Paleo Coffee Cake vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals one egg). Additionally, ensure the butter used is a plant-based alternative.

What can I use if I don’t have walnuts?

If walnuts aren’t your thing, pecans or almonds would make a great substitute. You can also omit nuts altogether if you prefer a nut-free cake.

How can I make this coffee cake more decadent?

For a richer flavor, consider adding a swirl of almond butter or a sprinkle of cacao nibs to the batter before baking. A dollop of coconut whipped cream on top when serving can also elevate the dessert.

Can I add fruit to the batter?

Yes! Blueberries or chopped apples can be a delicious addition. Just make sure to adjust the baking time slightly, as added moisture can affect the overall bake.

Reader Favorites

• Paleo Banana Bread
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• Coconut Flour Pancakes
• Paleo Zucchini Muffins

Ready, Set, Cook

Now that you have all the tools and tips to make this delectable Paleo Coffee Cake, it’s time to get baking! Whether you’re treating yourself or sharing with loved ones, this cake is sure to bring joy and warmth to your kitchen. Enjoy every bite of this wholesome, flavorful dessert that fits perfectly into your healthy lifestyle. Happy baking!