Imagine sinking your teeth into a moist, aromatic coffee cake that's not only incredibly delicious but also completely Paleo-friendly! This Cinnamon Coffee Cake is the ultimate breakfast treat that proves healthy eating doesn't mean sacrificing flavor. With its tantalizing cinnamon swirl and perfectly balanced texture, this recipe will transform your morning routine and have you falling in love with clean eating all over again.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 2 cups almond flour
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, melted
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8x8 inch baking pan with coconut oil or line with parchment paper to prevent sticking.
- In a large mixing bowl, combine almond flour, coconut sugar, baking powder, cinnamon, and salt. Whisk dry ingredients thoroughly to ensure even distribution.
- In a separate bowl, beat eggs until well combined. Add melted coconut oil and vanilla extract, mixing until smooth and integrated.
- Pour wet ingredients into dry ingredients. Stir gently with a spatula until a consistent batter forms, being careful not to overmix.
- For the cinnamon swirl, mix additional coconut sugar and cinnamon in a small bowl. Sprinkle half the mixture across the bottom of the prepared pan.
- Transfer batter into the prepared baking pan, spreading evenly with a spatula. Sprinkle remaining cinnamon-sugar mixture on top.
- Bake in preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the center - it should come out clean.
- Remove from oven and let cool in the pan for 15 minutes before slicing. Serve warm or at room temperature.
Tips
- Use fresh, high-quality almond flour for the best texture and flavor. Sift the flour to remove any lumps for a smoother batter.
- Make sure your coconut oil is melted but not hot when mixing with eggs to prevent accidentally scrambling them.
- Don't overmix the batter - mix just until the ingredients are combined to keep the cake light and fluffy.
- For an extra touch of indulgence, sprinkle some chopped nuts like pecans or walnuts on top before baking for added crunch.
- Allow the cake to cool completely before cutting to ensure clean, neat slices that hold their shape.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- For best results, use room temperature eggs, which blend more easily and create a more uniform batter.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 9g
Fat: 24g
Saturated Fat: 6g
Cholesterol: 95mg
