Cinnamon Coffee Cake

Hello Friends!

It has been a hot minute since I last posted a recipe but I am so excited to finally sit down and share this one with you today. It’s gotten rave reviews from all of my friends and co-workers who have tried it and nobody knew it was AIP or Paleo. That is always a sign of a good recipe. If people say “Wow, this is so good!” And it isn’t followed by….”for a healthy version”…then I know it is ready to share with you all!

This is going to be the perfect go to cake when you want to make something easy that everyone will enjoy. For more delicious recipes for the upcoming Summer season, check out the AIP By Season E-book

I love the idea of bringing this cake to a potluck or to a friends house for tea or coffee. It is also great to have on hand when someone stops by for a visit.

I did call this coffee cake but rest assured AIP foodies, there is no coffee in this cake! It just pairs well with coffee (which I don’t actually drink…) or any other hot beverage! I like to have a Pumpkin Spice Latte personally. Who said pumpkin is just for Fall

Now let’s talk ingredients. I used tiger nut flour and arrowroot flour with a tad of coconut flour. You could probably omit the coconut flour and just use more tiger nut flour. I also assume that almond flour (not AIP, but is Paleo) will work in place of the tiger nut flour as they are usually a 1:1 swap. You could also swap the arrowroot for tapioca starch. I have not tried it without the coconut milk so I cannot speak to how the texture would be. Those are the only swaps I can recommend but if you try something that works please leave a comment below as it may help others!

Did you know that tiger nuts are easier to chop or slice after they have been soaked? It took me years to learn this so I thought I should share this information in case any of you were like me and sending tiger nuts flying across the room when you tried to slice them. I recommend either buying the sliced tiger nuts from Organic Gemini or if you just have whole ones be sure to soak them overnight first.

Alright friends, it is Mother’s Day and I just had a lovely brunch with my family and now I am off to do some yard work. It is so nice out and I am loving every minute of the sunshine! Enjoy your Sunday!

Happy Baking!

XO Meagen Ashley

5 from 2 votes

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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.