A deliciously moist coffee cake with warm cinnamon flavors, perfect for breakfast or a snack, made with paleo-friendly, gluten-free, and dairy-free ingredients.
Ingredients
Dough
0.75cupblanched almond flour
1/3cupmaple sugar((or coconut sugar, or a mix))
1.5tspground cinnamon
0.25cuporganic refined coconut oil (solid)((or ghee, or grass-fed butter, cold and cut into pieces))
3largeeggs((room temp))
0.25cupfull fat coconut milk
1Tbsplemon juice
3Tbsporganic refined coconut oil (melted and cooled)((almost room temp))
1/3cuporganic coconut sugar
1/3cupmaple sugar
1tsppure vanilla extract
Topping
2cupsblanched almond flour
0.25cuparrowroot flour
0.5tspbaking soda
0.25tspsea salt
2tspground cinnamon
0.33cupmaple sugar((*))
2tbsparrowroot flour((*))
0.5tspcinnamon
3-4tspfull fat coconut milk
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8” square cake pan with parchment paper.
Notes
Ensure to evenly distribute the cinnamon for a balanced flavor.