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.