Description
Cinnamon Coffee Cake from scratch is the perfect paleo comfort food and easy to make: grain-free, gluten-free, and dairy-free.
Ingredients
- 2-½ cups Blanched Almond Flour
- ¼ teaspoons Celtic Sea Salt
- ½ teaspoons Baking Soda
- ¼ cups Coconut Oil, Plus More For Greasing Baking Dish
- ½ cups Honey
- 3 whole Large Eggs
- FOR THE TOPPING:
- ¼ cups Coconut Oil, Melted
- ¼ cups Coconut Sugar
- 2 Tablespoons Ground Cinnamon
- ½ cups Sliced Almonds
- 2-½ cups Blanched Almond Flour
- ¼ teaspoons Celtic Sea Salt
- ½ teaspoons Baking Soda
- ¼ cups Coconut Oil, Plus More For Greasing Baking Dish
- ½ cups Honey
- 3 whole Large Eggs
- FOR THE TOPPING:
- ¼ cups Coconut Oil, Melted
- ¼ cups Coconut Sugar
- 2 Tablespoons Ground Cinnamon
- ½ cups Sliced Almonds
Preparation
Preheat oven to 350ºF. Grease a 9-inch round metal baking dish with coconut oil and dust with almond flour.
In a food processor, combine almond flour, salt, and baking soda. Pulse in coconut oil, honey, and eggs. Spread the batter into prepared baking dish.
To make topping, combine coconut oil, coconut sugar, cinnamon, and sliced almonds in a bowl. Sprinkle topping over cake batter.
Bake at 350°F for 25–35 minutes. Cool and serve.
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