Breakfast pastries anyone? Today’s coffee cake recipe has become a household obsession and I’m so glad. As always, we’re rocking the gluten-free, dairy-free, and paleo based life. These mini coffee cakes are the perfect holiday treat (or year-round) that will hit your morning sweet craving.
COFFEE CAKE
Here’s what you’ll need to make your soon to be new obsession:
almond flour
cassava flour
arrowroot powder
eggs
coconut oil
maple syrup
grain free baking powder
salt
vanilla
coconut flour
coconut sugar
cinnamon
How To Store & Reheat
The coffee cakes will keep in the fridge for a few days. But if you’re not going to eat them all at once, I’d recommend freezing them in a stasher bag for later. These are best reheated in the toaster oven for 3-5 minutes or for 20 seconds in the microwave.
Other Breakfast Ideas:
When you make these, be sure to tag me on Instagram and let me know! Words of affirmation are my love language and I love seeing what you babes are making. Until next time. Xoxo, Savvy
Coffee Cake (paleo/gluten-free/dairy-free/refined sugar free)
Easy, Healthy Coffee Cake Recipe That Is Gluten Free, Dairy Free & Refined Sugar-Free
Ingredients
Cake Mix
- 1 cup almond flour
- 1/3 cup cassava flour
- 1/3 cup arrowroot powder
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 2 eggs
- 1 tsp vanilla extract
- 1.5 tsp baking powder
- 1/2 tsp salt
- 2 tbsp coconut flour
Coffee Cake Filling
- 4 tbsp coconut sugar
- 1.5 tsp cinnamon
- 1 tbsp melted coconut oil
Instructions
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Pre-heat the oven to 350F and grease your mini bundt pan.
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In a large bowl, mix together your dry ingredients (almond flour, cassava flour, arrowroot powder, baking powder, salt & coconut flour).
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In a small bowl, whisk together your eggs, coconut oil, maple syrup, and vanilla extract.
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Mix your wet ingredients into your dry ingredients.
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In a seperate small bowl, mix together your coconut sugar, cinnamon, and coconut oil.
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In your mini bundt pan, layer your cake mixture as follows: cake, sugar mix, cake, sugar mix. With most bundt pans, this will be 1-2 tbsp of cake mix and 1/2 tbsp sugar mix per layer.
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Bake your coffee cakes in the oven for 15-20 minutes or until golden brown on top & the toothpick test comes out clean.
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Let your mini coffee cakes rest for 3-5 minutes before serving. Store as noted above.
