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!
Ingredients
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
Topping:
1/2 c walnuts
1/2 c pumpkin seeds
1/2 c coconut sugar
1/4 c coconut oil
3 tsp cinnamon
Glaze:
1/4 c coconut butter
1 Tbs coconut oil
Instructions
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.