When you think paleo diet, I bet you don’t have cinnamon coffee cake in mind…
But when I asked my Instagram followers what dessert they’ve been missing the most on a Paleo diet, a very popular response was Coffee Cake. And I could not have agreed more… Coffee Cake was definitely a favorite of mine growing up, and since switching to a Paleo diet and a more gut healing-friendly way of eating, I don’t think I’ve had coffee cake in years.
So, I got my recipe development hat on, and with the help of an amazing nut and cassava-free flour blend by Beth Blends, I was able to create a pretty darn good paleo version of Cinnamon Coffee Cake that can fit into most gut-healing diets.
Beth Blends is a really cool company that creates AIP and healing diet-friendly, grain-free flour blends so that everyone can enjoy making baked goods like they used to. I’m a huge fan of their blends, and could not have made this paleo cinnamon coffee cake recipe as easily without them.
Here’s the recipe, I hope you enjoy it as much as I do!
Ingredients
Cake Ingredients
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1/3 cup melted coconut oil
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1/2 cup coconut sugar
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2 eggs, room temperature
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1 cup unsweetened applesauce
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2.5 cups Nut and Cassava Free Flour Blend
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3 tsp cinnamon
Crumble Ingredients
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1/4 cup Nut and Cassava Free Flour Blend
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2 Tbsp melted coconut oil
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1 tsp cinnamon
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2 Tbsp coconut sugar
Instructions
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Preheat oven to 350F and lightly grease an 8×8″ glass baking dish.
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Combine all ingredients for the cake in a large bowl and mix well.
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Pour cake mixture into prepared baking dish.
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In a small bowl, combine crumble ingredients and mix well.
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Using a spoon, sprinkle crumble ingredients evenly over the top of the cake.
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Bake for 30 minutes, let cool, and enjoy.
