Cinnamon Coffee Cake (Paleo)

Another winning Paleo offering based on a recipe from “The Gluten-Free Almond Flour Cookbook” by Elana Amsterdam. For the past few years, I’ve moved away from sweetening my coffee; instead, I sprinkle cinnamon over the top of a steaming mug of black coffee in the morning. Cinnamon has a sweet and spicy scent that tricks your brain into thinking you’re consuming something with sugar, even though you’re not. This recipe produces the same effect. Without any sugar, this coffee cake is just sweet enough to be enjoyed for breakfast, as an afternoon snack, or a late-night dessert.

Cinnamon Coffee Cake (Paleo)

I took a slice of this coffee cake with me on a cross-country flight, and when I pulled it out of my backpack and unwrapped it, the smell of cinnamon was welcome and delicious. I'm really happy with how this Cinnamon Coffee Cake turned out!
Prep Time10 mins
Cook Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: paleo
Keyword: almond milk, dairy-free, low-FODMAP, sugar-free, wheat-free, Whole Life Challenge
Servings: 12
Calories: 171kcal

Ingredients

Cake

  • 2 1/2 cups almond flour
  • 1/4 tsp Kosher salt
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/2 cup walnuts coarsely chopped
  • 1/2 cup dried currants unsweetened
  • 1/4 cup coconut oil
  • 1/4 cup date paste
  • 2 large eggs

Topping

  • 2 tbsp ground cinnamon
  • 2 tbsp coconut oil
  • 1/4 cup date paste
  • 1/2 cup sliced almonds

Instructions

  • Preheat your oven to 350 degrees F. Brush melted coconut oil on an 8-inch square baking dish and dust with almond flour.
  • Combine the almond flour, baking soda, cinnamon, walnuts, and currants in a large bowl.
  • In a second bowl, whisk together the eggs, coconut oil, and date paste. Stir the wet ingredients into the dry until thoroughly combined.
  • Spread the batter into the baking dish.
  • Make the topping: combine the cinnamon, coconut oil, date paste, and almonds in a bowl. Sprinkle evenly over the cake batter.
  • Bake for 25 to 35 minutes (I did 30 minutes) or until a toothpick inserted into the cake comes out clean. Let the cake cool in the baking dish for an hour before serving. Enjoy!

Notes

Thanks to my favorite “The Gluten-Free Almond Flour Cookbook” for the original recipe!
 

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