Paleo Coffee Cake

Paleo Coffee Cake

I’m finally back in the game, after 3 weeks of moving, and unpacking! This recipe is something I have been craving, I can’t remember the last time I had coffee cake! Moist, sweet, and covered in a delicious cinnamon crumble, you can’t go wrong serving this cake when guests swing by. If you find the top browning faster than the cake, turn the oven down to 325 degrees Fahrenheit until a toothpick comes out clean. Enjoy!



4 Eggs at Room Temp

1/3 Cup Palm Shortening (Sustainably Sourced)

1/4 Cup Full Fat Coconut Milk

1/2 Cup Coconut Sugar or Nectar

1/3 Cup Erythritol

1 1/2 Tsp Vanilla Extract

1 Cup Almond Flour

1/2 Cup Coconut Flour

Rounded 1/4 Tsp Sea Salt

1/2 Tsp Baking Soda

1/4 Tsp Cream of Tartar

1 Tbs Cinnamon

1 Tsp Cardamom

1/2 Tsp Ginger


1/4 Cup Almond Flour

1/4 Cup Coconut Flour

1/3 Cup Coconut Nectar or Sugar

1/4 Cup Erythritol

1/2 Cup Coconut Oil

1 Tbs Cinnamon

1 Tsp Vanilla Extract

8X8 Baking Dish greased with coconut oil, and dusted with almond flour.


In your stand mixer, or high-powered blender, add eggs, palm shortening, coconut milk, coconut nectar, erythritol, and vanilla. Mix or blend on high, until well combined. Add in remaining cake ingredients, and mix on high for one to two minutes. Pour cake batter into a greased 8X8 inch glass baking dish. Next, in a small sauce pan, add all crumble ingredients, and turn to medium low heat. Stir continuously while coconut oil melts, being careful not to let the mixture burn. Once a paste has formed, remove sauce pan from heat. Crumble the mixture over the cake batter evenly. Bake at 350 degrees fahrenheit for about 35-45 minutes, or until toothpick comes out clean.


Abby Butterfield



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