Paleo Cinnamon Coffee Cake

This easy, quick and healthy cinnamon coffee cake is enjoyable for breakfast or as a snack to enjoy anytime of the day. My husband enjoys this after dinner as his dessert. The flavor is phenomenal and it’s gluten free! This recipe includes coconut oil…we love coconut oil—it is a versatile and healthy fat! It boosts immunity, improves memory, prevents heart disease, and more. This recipe also includes cinnamon, which who doesn’t love cinnamon..besides its distinctly sweet and warming taste, cinnamon also aids in support for healthy digestion, anti-inflammatory properties as well as having a positive effect on blood sugar levels. Enjoy!

Cinnamon Coffee Cake
Cake
  • 2 1/2 cups blanched almond flour (not almond meal)
  • 1/4 teaspoon celtic sea salt
  • 1/2 teaspoon baking soda
  • 1/4 cup coconut oil
  • 1/2 cup honey
  • 3 large eggs

 

Topping

  • 1/4 cup coconut oil, melted
  • 1/4 cup coconut sugar
  • 2 tablespoons ground cinnamon
  • 1/2 cup sliced almonds

Instructions

  1. Grease a 9 inch round cake pan (I use a glass pie dish) with coconut oil and dust with almond flour
  2. In a food processor, combine almond flour, salt, and baking soda
  3. Pulse in coconut oil, honey, and eggs
  4. Spread the batter into prepared baking dish
  5. To make topping, combine coconut oil, coconut sugar, cinnamon, and sliced almonds in a small bowl
  6. Sprinkle topping over cake batter
  7. Bake at 350° for 25-35 minutes
  8. Cool and serve

Recipe from https://elanaspantry.com/cinnamon-coffee-cake/

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