One of my personal goals when I embarked on my culinary school adventure was to learn how to create Paleo and AIP baked goods. Whenever I tried creating a grain-free baked good in the past, it would always end up to crumbly, or gooey in the middle. Paleo baking can be tricky, especially if you’re trying to make it egg free. But I was determined to figure it out, and I’m happy to say that I’ve finally mastered Paleo and AIP baking!
This cinnamon coffee cake is one of my all time favorite creations. And my culinary classmates certainly agreed! This recipe comes highly requested from my classmates and has received rave reviews. Even my non Paleo family loved it!
What makes this coffee cake so special, is Tigernut flour. If you’ve never baked with Tigernut flour, I highly recommend giving it a try. I’d been hearing about Tigernut flour since first going Paleo about 3 years ago, but since it comes with a bit of a higher price tag than most grain-free flours I kept putting off purchasing it. I’m so glad that I finally gave it a try though!
Tigernuts are actually not a nut, but a root vegetable grown in the Mediterranean and Northern Africa. It has a sweet, mildly nutty flavor, that is perfect for baking! The texture is similar to almond flour, making it a great nut free alternative in paleo baked goods. I get mine from Thrivemarket, but you can also find it on Amazon, or at health food stores.
This coffee cake is slightly sweet, and has the perfect spongy cake texture. For the crumble topping I used a mix of walnuts and pumpkin seeds, but you could certainly swap out the pumpkin seeds for more walnuts!Print