Description
A grain free and dairy free coffee cake with cinnamon roll flavor.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup full fat coconut milk
- For the Swirl:
- 1/4 cup coconut sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons coconut oil, softened
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
- In a separate bowl, mix the melted coconut oil, maple syrup, eggs, vanilla extract, and coconut milk until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Prepare the swirl: In a small bowl, mix the coconut sugar, cinnamon, and softened coconut oil until crumbly.
- Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter.
- Top with the remaining batter, then sprinkle the rest of the cinnamon swirl mixture on top.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before slicing and serving.
Notes
- You can substitute honey for maple syrup if desired.
- For a thicker swirl, increase the cinnamon and coconut sugar in the swirl mixture by one tablespoon each.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12
- Sodium: 150
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 6
- Cholesterol: 45
Keywords: cinnamon roll, coffee cake, grain free, dairy free, paleo, almond flour, coconut flour