I’m not much of a cake fan, but this Cinnamon Coffee Cake, my friends, is more of a “cake”. And I say “cake” because it lacks the regular dry/blandness I associate with cakes. This “cake” has the texture of a light but perfectly moist muffin, that is flat. And double layered. Sandwiching an oh-so-cinnamony filling. And then there’s the streusel topping, packed with even more cinnamony goodness and adding just the right amount of texture to top off the lovely “cake” bottom. It’s the perfect anytime snack but is made to be eaten with a hot cup of coffee or tea. This recipe is paleo-friendly (gluten/grain free), dairy free, and has no refined sugars. Plus, it’s actually fairly low in sugar overall for a coffee cake with a filing AND a streusel top. This recipe is fairly easy to make so don’t let the seemingly long list of ingredients stop you from making this recipe, most of the ingredients repeat themselves in each section.
I like to add a good amount of collagen* to my baked goods to add some protein and reap the many benefits of collagen whilst also satisfying my sweet tooth. This is completely optional and I give a substitution if you prefer to leave it out.
paleo, gluten free/grain free, dairy free, no refined sugar
If you make these I’d love to see! Share a pic or comment below or tag a photo on instagram @freshlydafna with #freshlydafna
Cinnamon Streusel Coffee Cake
paleo, gluten free/grain free, dairy free, no refined sugar
This Cinnamon Streusel Coffee Cake is a light but perfectly moist cake sandwiching a super cinnamony filing and topped with an even more cinnamon packed topping. It's made to be eaten along side a hot cup of coffee or tea, but really, this is a great anytime snack. With a surprisingly low amount of sugar and only good for you ingredients this recipe is a sure winner.
freshlydafna.com
Ingredients
Cinnamon Filing
- 1/4 cup coconut sugar
- 1 tbsp cinnamon
- 1/4 tsp cacao powder (for color only, completely optional)
Streusel Topping
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1 tbsp cinnamon
- 1/8 tsp salt
- 1/4 cup coconut oil room temp (or firmed up in fridge a few minutes if in liquid state)
Cake
Wet Ingredients
- 3/4 cup dairy free yogurt (I like coconut yogurt)
- 1/2 cup coconut sugar
- 1/4 cup coconut oil melted and cooled
- 3 eggs
- 1 tsp vanilla
Dry Ingredients
- 1 1/4 cup almond flour
- 1/2 cup tapioca flour
- 1/2 cup collagen (or sub 1/4 cup more almond flour)
- 3 tbsp coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
Preheat oven to 350 and prepare 8x8 baking pan by lining with parchment paper
Make the filing by mixing filing ingredients together in a small bowl and set aside
Make streusel by mixing coconut sugar, coconut flour, cinnamon and salt together in a small bowl, then add coconut oil and mix together with your fingers or a fork until a sandy mixture develops. Set aside
Make cake by first mixing wet ingredients together either by hand or with a stand mixer until light and fluffy
Then mix in dry ingredients and mix until just well incorporated scraping down sides of bowl when necessary
Pour 1/2 cake batter into prepared baking dish and spread out in an even layer
Then pour filing over the cake layer so it's fairly equally distributed all over lower cake layer
Then add the remaining batter using a rubber spatula to gently spread it over the cinnamon filling and into an even layer
Finally, add the streusel topping over the top cake layer
Bake for about 48 minutes testing with a toothpick to ensure doneness
Remove from oven and let cool before removing from baking pan and slicing
Recipe Notes
Any remaining pieces can be stored in an airtight container for a few days or in the freezer for longer.
*I use and love Great Lakes Collagen Hydrosolate. If you are a first time customer use my code FreshlyDafna20 for 20% off your first order!
