Coconut Flour Coffee Cake

Making Paleo 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


  • 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


  • 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


  1. 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.)
  2. 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.
  3. In another small bowl, mix the topping ingredients.
  4. In a small mixing bowl, combine eggs, honey, pumpkin and vanilla extract with a handheld mixer.
  5. 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.
  6. Pour the batter into the prepared pan and sprinkle topping over the top.
  7. Bake for 30-35 minutes until golden brown and a toothpick comes out clean. Cool before serving and keep in an airtight container.
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Shari Voigt

Shari Voigt is an author, website developer, and marketing consultant. She's been working and living on the road with her husband Gerald since July 25, 2013. When she's not working on the latest marketing idea for herself or her customers, she's exploring new places and meeting new people from all over the USA.

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