Description
A moist, spiced coffee cake made with paleo-friendly ingredients.
Ingredients
Scale
- 1 3/4 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup coconut oil, melted
- 1/2 cup pure maple syrup
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1 tablespoon vanilla extract
- 1/4 cup blackstrap molasses
- 1 teaspoon apple cider vinegar
- For the Streusel Topping:
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 2 tablespoons coconut oil, softened
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). 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, salt, ginger, cinnamon, cloves, and nutmeg.
- In a separate bowl, whisk the melted coconut oil, maple syrup, eggs, almond milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Stir in the molasses and apple cider vinegar.
- In a small bowl, prepare the streusel topping by mixing the almond flour, coconut sugar, softened coconut oil, ginger, and cinnamon until crumbly.
- Pour half of the cake batter into the prepared pan. Sprinkle half of the streusel topping evenly over the batter.
- Pour the remaining batter over the streusel layer. Top with the remaining streusel mixture.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before slicing and serving.
Notes
- You can substitute honey for maple syrup if preferred, though the flavor profile will change slightly.
- Store leftovers covered at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15
- Sodium: 150
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 7
- Cholesterol: 35
Keywords: paleo, gingerbread, coffee cake, almond flour, gluten free, molasses, spiced cake