PALEO COFFEE CAKE (grain free, refined sugar free, gluten free, low fodmap, dairy free)

This coffee crumb cake is a simple, feel good treat. It’s light and moist without being too sweet.

Ingredients

Cake:

• 2 cups almond flour

• 1/3 cup arrowroot powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon sea salt  

• 1 teaspoon cinnamon

• 1/4 teaspoon ginger

• 1/4 cup liquid coconut oil

• 1/4 cup 100% pure maple syrup

• 1 egg 

• 2 egg whites

• 1/2 teaspoon vanilla extract

Topping:

• 1 cup and 1 tablespoon almond flour

• 1 tablespoon cinnamon 

• 3 tablespoons liquid coconut oil

• 3 tablespoons maple syrup

• 1/4 teaspoon sea salt

Instructions

1. Preheat oven to 350F and line an 8x8 (or similar) baking pan or dish with parchment paper.

2. In a large bowl combine the dry ingredients; almond flour, arrowroot powder, baking soda, sea salt, cinnamon, ginger.

3. Add coconut oil, maple syrup, egg, egg whites, vanilla extract. Mix until batter forms.

4. Spread batter into the prepared pan. Bake for 10 minutes.

5. While cake is baking prepare the topping. Combine almond flour, cinnamon, coconut oil, maple syrup and salt in a medium bowl.

6. After 10 minutes, add topping in crumbles to top of cake.

7. Bake for another 20-25 minutes or until toothpick comes out mostly clean. Sprinkle arrowroot powder on top for that classic powdered sugar look. Allow to cool for a few minutes before slicing.

Eat + enjoy! ❤︎ Emily

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This recipe was inspired by the following blogs: Sweet Laurel Bakery, Paleo Running Mama, and Rachel Mansfield.