Paleo Cinnamon Coffee Cake

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Paleo Cinnamon Coffee Cake


Since going grain free, I’ve been looking for and experimenting with different paleo, gluten free recipes for my all time favorite desserts. It’s hit and miss but once you finally come up with a perfect recipe, you get hooked. Coffee cake is one of these recipes. Most paleo desserts ask for almond flour and to be honest, I just don’t like the taste and texture of it when used in baking. Plus, too many almonds can create a omega-3 and omega-6 imbalance. Omega 6 causes inflammation, omega 3 reduces inflammation, so we absolutely need this balance in our diets. Almonds contain a high amount of omega-6. Just 100 grams of almonds provides 12 grams of omega 6. Most people get way too much Omega 6 and not enough Omega 3… you want a ratio of 2 grams or less Omega 6 for every gram of Omega 3. So if you like a lot of paleo desserts, I would avoid cooking with almond flour. I am not trying to discourage you from eating almonds, by no means, almonds are good for you. But you need to make sure you treat them as a delicious occasional treat, rather than a staple ingredient of your meal. You can always go with coconut flour or tapioca flour. Anyway, here is my delicious paleo cinnamon coffee cake recipe!

Paleo Cinnamon Coffee Cake Recipe


  • 1/4 cup raw honey
  • 4 eggs
  • 1/2 cup coconut milk
  • 1/3 cup unsweetened apple sauce
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • coconut flakes (optional)

Paleo Cinnamon Coffee Cake directions

1. Preheat oven to 350 degrees.
2. Blend all cake ingredients in a food processor until smooth.
3. Pour batter into a buttered 8 x 8 – inch baking dish.
4. Prepare topping

Topping Ingredients

  • 1 1/2 cups nuts (I used pecans)
  • 2 teaspoons cinnamon
  • 3 tablespoons raw honey
  • 3 tablespoons unsalted butter or coconut oil, cold, cut into small pieces

5. Sprinkle topping on top layer of cake batter. Sprinkle coconut on top (optional).

6. Bake for 40 – 45 minutes until done.

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