Paleo Coffee Cake

As the cold months approach us, I find sipping on a hot cup of coffee and a cinnamon-y treat so comforting. One thing my daughter had been asking for  a paleo version of, is coffee cake! This Paleo Coffee Cake is pretty freakin’ good if I do say so myself and it’s exactly what I had in mind while sipping on my early morning coffee.

We have Christmas traditions as I’m sure most of you do too. One things we love to have on our coffee table while opening presents in the wee hours of the morning, is having warm cinnamon rolls and coffee and/or hot chocolate. It’s a tradition to have them out BUT the cinnamon rolls rarely get eaten. One year I decided to bypass having the rolls on the table – just because it was waste and O.M.G., what a mistake! My daughter couldn’t believe I broke tradition even though we didn’t eat them. I don’t think she enjoyed the morning because those darn cinnamon rolls weren’t on the coffee table!! SO ….I never made that mistake again. Eaten or not, I got those things on the table!

I did try and make paleo versions of cinnamon rolls a couple of years in a row and though they were edible, they weren’t great. I would love to try and get a really great recipe on my site but so far, they have been mediocre so I’ll keep at it til I’m satisfied. In the meantime, I think this Paleo Coffee Cake might be what is on our coffee table this year! We all love it and it’s just as warming as a cinnamon roll so I’m pretty sure my daughter will be a-o-k with it. 

Whether you have a food or any other holiday tradition, it’s fun to share those memories year after year. I know this post comes out about a week before Christmas so if you celebrate, I want to wish you all a fun, yet peaceful Christmas! And if you don’t have an early morning food ritual, go ahead and make this Paleo Coffee Cake and start your traditions this year!

Enjoy!

Paleo Coffee Cake

Cake:
1/2 cup + 2tbsp coconut flour
1/3 cup tapioca flour
1 1/2 tsp baking soda
1/4 tsp salt
3 eggs
1/2 cups pure maple syrup
1/2 cup cashew milk
1/3 cup ghee/melted & cooled

Topping:
1 cup finely chopped pecans
3 tbsp ghee
2 tbsp coconut sugar
1 tbsp cinnamon
Pinch of salt

Preheat oven to 350 degrees.

In a medium bowl, whisk the flours, baking soda and salt.

In another bowl, mix the eggs, maple syrup, cashew milk and ghee/butter.
Whisk in the wet into the dry ingredient bowl.

In a small bowl, mix all the topping ingredients.

Pour 1/2 the batter into a 4×4 baking dish lined with parchment paper. Sprinkle 1/2 the crumble topping to cover. Repeat with the rest of the batter and topping.

Bake at 350 degrees for 27-30 min.

Let rest for 10-15 on cooling rack, then pull Coffee Cake out by gripping parchment paper and setting on cooling rack.

It’s good warm! But give it a good 15-20 minutes cooling outside of pan before slicing into it!