Coconut Flour Coffee Cake
I’ve made this delicious recipe several times now. It’s the perfect gluten-free, grain-free, dairy-free, not-too-sweet coffee cake. My husband and I enjoy it with breakfast, and I’ve also served it as dessert to guests. They asked for seconds and the recipe; that confirmed it, this recipe is a keeper. Hats off to Natalie at the Oven Love Blog; she’s the creator of this recipe. Enjoy!
Serves: 16
Ingredients
- ½ cup coconut flour, sifted
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- 6 eggs at room temperature
- ¼ cup coconut oil, melted and cooled or very soft
- ½ cup honey or grade B maple syrup
- ½ cup canned pumpkin (or any squash will do; summer or winter. You could also use carrot, apple, pear, etc.)
- 1 teaspoon pure vanilla extract
Topping:
- ½ cup nuts, chopped (I used walnuts and pecans)
- 2 tablespoons coconut sugar or date sugar (you can substitute honey to be 100% GAPS legal, but the topping will be a little stickier)
- 1 tablespoon coconut oil
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees. Prepare an 8×8 baking dish with parchment paper. (I melt the coconut oil in a custard cup while the oven is preheating.)
- Coconut flour compacts and gets lumpy with storage, so I always sift it through a fine mesh straineronto a small square of wax paper before measuring. After sifting, combine coconut flour, baking soda, sea salt and spices in a small bowl.
- In another small bowl, mix the topping ingredients.
- In a small mixing bowl, combine eggs, honey, pumpkin and vanilla extract with a handheld mixer.
- Mixing continually, pour the dry ingredients into the liquid, then add the melted (but not hot) coconut oil. When the mixture is thoroughly mixed, it’ll begin to thicken up quickly.
- Pour the batter into the prepared pan and sprinkle topping over the top.
- Bake for 30-35 minutes until golden brown and a toothpick comes out clean. Cool before serving and keep in an airtight container.