Paleo Coffee Cake
User Reviews
4.3
Paleo Coffee Cake
Description
The Paleo Coffee Cake recipe relies on gluten-free flours—coconut and arrowroot—giving the cake a firm and moist texture supported by eggs and rich coconut milk. Maple syrup provides natural sweetness, balanced by a small amount of sea salt and baking powder for lift. The walnut topping combines chopped raw walnuts with cinnamon, a pinch of salt, melted butter, and maple syrup, offering a crunchy, flavorful contrast. The batter is divided and layered with the topping before baking, creating distinct layers of cake and nut topping that crisp through baking. Baking at 350°F for about 30 minutes ensures the cake cooks evenly without drying out. Once slightly cooled, the cake is firm enough to cut into large chunks for serving.
This cake suits those avoiding gluten or grain flours but still wanting a sweet baked good, and it pairs well with coffee or tea. Adjusting maple syrup up to 2/3 cup can increase sweetness if desired.
Substitutions for the flours include tapioca or almond flour based on availability or preference.
Ingredients
For the Cake:
- ¾ cup coconut flour sifted
- ¾ cup arrowroot flour
- 2 teaspoons baking powder
- ½ teaspoon salt sea salt
- 4 egg
- ¼ cup maple syrup pure
- ½ cup coconut milk full-fat, canned
- ¼ cup unsalted butter melted, grass-fed
For the Walnut Topping:
- 1 cup walnut chopped, raw
- 2 teaspoons ground cinnamon
- Pinch salt
- ¼ cup unsalted butter melted, grass-fed
- 2 tablespoons pure maple syrup
Instructions
Prepare the walnut topping:
- Combine all of the ingredients for the walnut topping in a small bowl. Stir well to combine and set aside.
Prepare the cake:
- Preheat the oven to 350 degrees F and lightly butter or oil a 8" x 8" baking dish.
- In a mixing bowl, stir together the coconut flour, arrowroot flour, baking powder, and salt.
- In a separate bowl, whisk together the eggs, maple syrup, coconut milk, and butter. Pour this wet mixture into the bowl with the flour mixture and mix until smooth. Note: The batter will be thick.
- Pour half of the cake batter into the prepared baking dish and spread evenly with a rubber spatula. Spread half of the walnut topping over the batter. Repeat for the remaining cake batter and walnut topping.
- Bake on the center rack for 28 to 35 minutes or until cake tests clean when poked in the center (Note: mine took 32 minutes).
- Allow cake to sit 20 minutes before cutting large chunks and serving.
Notes
- Tapioca flour or almond flour can be used as alternatives to coconut or arrowroot flours.
- Maple syrup quantity can be increased to 2/3 cup for a sweeter coffee cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 1Serving (of 9) | |
| Calories | 350kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 118mg | 39% |
| Sodium | 289mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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