Gluten -Free, Paleo Coffee Cake

COFFEE CAKE (Paleo & Gluten –Free)               Serves about 9.

Gluten-free, Paleo and delicious

 

 

 

 

 

INGREDIENTS, CAKE PART:

¾ cup Coconut flour

¼ cup Millet (can substitute almond flour)

½ tsp sea salt

1 tsp ground cinnamon

8 large eggs (organic, if you can) or (4 large eggs & 1 cup eggs whites, cake will be a bit drier…just sayin’)

1 tsp baking soda

½ cup plain coconut milk yogurt or (plain yogurt if using dairy, NOT non-fat)

5 TBL coconut oil, slightly melted or (5 TBL unsalted butter)

¼ cup honey (local or clover is better) can use up to ½ cup for additional sweetness

1 TBL real vanilla extract

**INGREDIENTS, TOPPING (My FAVORITE!)

1 ½ cup unsalted nuts (I used almonds…use what you like)

2 tsp ground cinnamon

4 TBL honey (local or clover is better

4 TBL coconut oil, cold and cut into tablespoons or (5 TBL unsalted butter)

DIRECTIONS:

Preheat oven to 325 F and adjust rack to middle position.

Batter should be a bit thicker than cake batter

Place all the batter ingredients in a blender or food processor and blend until smooth.  (Batter should be about consistency of cake batter, only a bit thicker) Pour batter into a well greased & floured 8 X 8 glass baking dish (*I brushed on olive oil liberally and used coconut flour)

 

 

Your topping will be coarser that this

Clean your batter bowl and place nuts in food processor and pulse till coarsely chopped.  Add last 3 topping ingredients.  Pulse just until combined and ingredients bind together.  I mixed mine too fine; it’s better coarser than mine.

 

Putting it all together

Drop spoonfuls of batter into batter and using a butter knife, swirl topping into top layer of batter. Bake for 45 minutes or until golden brown.  Cool for 20 minutes.  Be careful when removing from dish.  You may have to go around the edges and under with a spatula before removing.

 

Sorry, this is all that’s left…forgot to take a picture before.

My topping mostly sunk to the bottom (Probably because I doubled it) so I just left the cake upside down.  Cut & serve right away.  Best when eaten the day it is made.  Enjoy!

*The first time I made this I used an air bake aluminum cake pan and just used oil…my cake STUCK a lot.  The next time I used a glass 8 X 8 baking dish, oiled and floured, MUCH BETTER!  **Sometimes, okay MOST of the time I double the topping recipe.

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