Grain-Free Strawberry Coffee Cake (paleo, GF)
I made it to Northern Ireland and am ready for the apartment hunt to begin! But first, I could use a scone… or two. And I could definitely go for this Grain-Free Strawberry Coffee Cake with a cup of coffee.
Layers of grain-free coffee cake, homemade strawberry jam, and paleo cinnamon coffee cake crumble topping really does sound perfect right about now. I love when a dessert recipe is totally acceptable for breakfast. 🙂
Prior to moving, I prepared a bunch of Paleo recipes for the blog so that I could have time to settle in without having to disappear from the blogosphere for too long. This Grain-Free Strawberry Coffee Cake is the first of these recipes, a twist to a prior coffee cake recipe that I made.
This coffee cake is thicker, is made with apple sauce instead of banana, and is made with a strawberry jam layer. I also tweaked the amounts of mosts of the ingredients here too.
The result is a moist and flavorful grain-free coffee cake, full of strawberry, cinnamon, and nutmeg flavor.
To make the strawberry jam filling, I cooked 16 ounces strawberries in a pan over the stove with some maple syrup, cinnamon, and nutmeg for 10 minutes.
Then I mixed almond flour, cinnamon, maple syrup, and coconut oil together to make the paleo cinnamon coffee cake crumbles.
And lastly I made the grain-free coffee cake batter. In one bowl, I mixed the dry ingredients: almond flour, coconut flour, salt, baking soda, baking powder.
And in another bowl I mixed the wet ingredients: coconut oil, honey, eggs, vanilla, coconut milk, and apple sauce.
Then I mixed both bowls together.
Once all the individual coffee cake parts were made, it was time to layer!
I put 1/2 of the grain-free coffee cake batter into an 8×8 glass pan and smoothed it out with a rubber spatula.
Then I topped that layer with an even layer of the strawberry jam.
Lastly, I covered the jam with the remaining coffee cake batter and topped it all off with the paleo cinnamon coffee cake crumble topping.
I baked the coffee cake for 1 hour and let it all cool.
Note: if you use a longer or larger pan, you’ll need to cook it for less time. This all depends on if you want a thicker or thinner coffee cake… both of which are delicious!
This Grain-Free Strawberry Coffee Cake is totally acceptable for breakfast… even if it’s hard to eat only one piece! 🙂
Stay tuned for some Fall recipes headed your way… I may or may not be obsessed with apples and cinnamon, and not just for desserts. You’ll see!
Grain-Free Strawberry Coffee Cake (paleo, GF)
Jam Filling ingredients:
- 16 ounces of strawberries, , sliced
- 2 Tbs maple syrup
- 1 tsp cinnamon
- 1/8 tsp nutmeg
Crumb Topping ingredients:
- Preheat the oven to 350 degrees. Grease a 8 x8 glass pan with some melted coconut oil and use a silicone basting brush to brush the bottom and all the sides with it.
To make the jam filling:
- Put the jam filling ingredients in a small pan: the sliced strawberries, 2 Tbs maple syrup, 1 tsp of cinnamon, and 1/8 tsp of nutmeg together. Cook for 10 minutes over medium-high heat, mixing every 30 seconds or so, making sure the strawberries don't stick to the bottom of the pan. Set the jam aside.
To make the crumb topping:
- In a medium bowl, mix 1 cup almond flour and 2 tsp of cinnamon together. Then add 1.5 Tbs of melted coconut oil and 2 Tbs maple syrup and mix until the mixture turns into a "crumble"-looking mixture and there are no visibly dry parts. Set the crumb topping bowl aside.
To make the grain-free coffee cake:
- In a large bowl, mix the 1¼ cup almond flour, ¾ coconut flour, ½ tsp salt, ½ tsp baking soda, and 1 tsp baking powder together. Set aside.
- In another large bowl, add 3 tbs of melted coconut oil and ½ cup honey and mix on med-high until it thickens, 45 seconds. Add the eggs and vanilla and beat until everything is well-mixed, 30 seconds.
- Add the bowl of dry ingredients to the wet one, and mix on medium speed until just combined. Add the apple sauce, and coconut milk and mix again until combined. Pour ½ of the batter into the 8 x 8 in pan and smooth it down with a rubber spatula.
- Pour the jam filing onto the batter in the pan and use a pastry brush or the back of a spoon to evenly slather it all over.
- Put the other ½ of the batter on top.
- Evenly pour the crumble topping on top of the batter in the pan. (I used my hands)
- Bake for 50-60 minutes or until a toothpick comes out clean. Let cool.
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