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zoomed in view of coffee cake sitting on a white plate

Paleo Coffee Cake Recipe (with Cassava Flour)

Tara Klippert
This coffee cake tastes fantastic with your morning cup of coffee. Or for dessert, or any time you need a sweet treat really! It is made with cassava flour, healthy fats and other simple, nutrient dense ingredients.
4.31 from 13 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6
Calories 284 kcal

Ingredients
  

Crumble topping

Instructions
 

  • Preheat your oven to 325 F.
  • In a food processor or large bowl, mix together all of your dry ingredients.
  • Add all of your remaining wet ingredients to your dry ingredients. Add the melted coconut oil last right before stirring so that it doesn't harden up again when it comes in contact with other cold ingredients like your egg or dairy free milk. Or to avoid this, take your egg and milk out of the fridge ahead of time so that it's room temperature.
  • Line a 9 x 9" glass baking dish with parchment paper and pour the cake batter into the pan.
  • In a separate small bowl, mix together your brown sugar and cinnamon crumble topping.
  • With your fingers, sprinkle the mixture evenly over the top of the cake.
  • Bake your cake for 50 - 55 minutes or until cooked through. To check whether it's fully cooked, poke the cake with a toothpick and if it comes out clean it's done. If it comes out still looking doughy, then it probably needs to cook a bit longer.

Video

Notes

Above in the blog post I provide recipe ingredient substitutions, dietary modifications, and storage tips.

Nutrition

Calories: 284kcalCarbohydrates: 38gProtein: 1.6gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0gCholesterol: 23mgSodium: 241mgPotassium: 180mgFiber: 1.3gSugar: 18g
Keyword dairy free, gluten free, grain free, paleo, soy free
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