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Paleo Coffee Cake

This Paleo Coffee Cake is a must-try! Moist and flavorful, it's the perfect guilt-free treat for coffee lovers!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Paleo
Keyword: Easy, Gluten-Free, Healthy
Servings: 8 servings

Ingredients

  • 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 salt
  • 2 tablespoons pure maple syrup for topping

Instructions

  • Preheat your oven to 350°F (175°C). Grease your 9x13-inch baking dish with a little melted coconut oil or butter to prevent sticking.
  • 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.
  • 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.
  • Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold everything together until just combined. Be careful not to overmix.
  • Fold in the chopped walnuts and ground cinnamon, ensuring they are evenly distributed throughout the batter.
  • Pour the batter into the prepared baking dish and spread it out evenly with your spatula.
  • 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.
  • 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.
  • 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!

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • Baking Dish
  • Oven

Notes

  • Make sure to sift your coconut flour for a lighter texture.
  • Let the cake cool completely before slicing for cleaner pieces.
  • This coffee cake can be stored in an airtight container for up to three days or refrigerated for up to a week.