Go Back
Print

Cinnamon Coffee Cake (AIP, Paleo)

This Coffee Cake is just like the original but without the coffee. The perfect cake to bring to a potluck or share with a friend!

Course Dessert, Snacks
Cuisine American
Keyword aip cake, aip coffee cake, cinnamon coffee cake, coffee cake, paleo cake, paleo coffee cake
Prep Time 15 minutes
Total Time 45 minutes
Servings 16 pieces

Ingredients

Dry Ingredients

  • 2/3 cup tiger nut flour, sifted
  • 1/4 cup arrowroot starch
  • 1/4 cup coconut flour, sifted
  • 1 tsp baking soda
  • 2 Tbsp cinnamon
  • 1/4 tsp sea salt

Wet Ingredients

  • 1/2 cup coconut milk
  • 3 Tbsp palm shortening or coconut oil softened
  • 1/4 cup maple syrup
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract alcohol free
  • 1/3 cup applesauce unsweetened
  • 1/4 cup water for gelatin egg
  • 1 TBSP gelatin Vital Proteins or Great Lakes Brand

Topping

  • 1/2 cup sliced tiger nuts
  • 1/4 cup palm shortening or coconut oil softened
  • 1/4 cup coconut palm sugar or maple syrup
  • 1 Tbsp cinnamon
  • 2 Tbsp sliced tiger nuts for garnish optional

Instructions

  1. Preheat the oven to 350 degrees and line an 8 x 8 glass baking dish with parchment paper.

  2. Add the dry ingredients to a large bowl and stir.

  3. Add the wet ingredients into the bowl, except for the water and gelatin. Stir until mixed.

  4. Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.

  5. Pour the gelatin egg into the large bowl with the batter and quickly stir it in.

  6. Pour the cake batter into the lined baking dish.

  7. Prepare the topping- Put all topping ingredients into a medium sized bowl and mix with your hands.

  8. Sprinkle topping mixture on top of the cake batter until covered.

  9. Bake at 350 degrees for 30-35 minutes or until golden brown on top.

  10. Let cool for 30 minutes in the pan then lift the parchment paper to move the cake to a cooling rack. Cool fully before cutting.

Recipe Notes

Store in the fridge covered in a glass dish for up to 4 days.