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
The Best Ever Paleo Cinnamon Coffee Cake
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!
1 1/4 c Tigernut flour
1/4 c tapioca flour
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp sea salt
4 large eggs
1/2 c coconut oil, melted
1/4 c maple syrup
1 tsp vanilla extract
1/2 c walnuts
1/2 c pumpkin seeds
1/2 c coconut sugar
1/4 c coconut oil
3 tsp cinnamon
1/4 c coconut butter
1 Tbs coconut oil
Preheat oven to 350F°
1. In a large mixing bowl, combine the Tigernut flour, tapioca flour, cinnamon, baking soda, and salt, stirring until combined. Add the eggs, maple syrup, vanilla, and coconut oil, mixing with a spatula until a thick batter forms. Set Aside.
2. Add the topping ingredients to a food processor and pulse until combined and crumbly.
3. Pour the batter into a 8×8″ baking pan and sprinkle the crumble topping over the batter. Bake for 30-35 minutes, until the top is browned and a toothpick comes out clean. Remove from oven and allow to cool completely.
4. To make the glaze, melt the coconut butter and oil in a small saucepan over low heat, stirring frequently. When the coffee cake is completely cool, drizzle the glaze over the top and allow to set before serving. About 2 minutes.
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