Paleo Chestnut Flour Coffee Cake
Paleo Chestnut Flour Coffee Cake recipe. Made with chestnut flour and almond flour to create a sweet yet nutty grain-free cake with real coffee cake texture.
This Chestnut Flour Coffee Cake is A-M-A-Z-I-N-G in a Paleo cake with real cake texture, crispy outside soft on the inside, chestnuts roasting on an open fire sort of way. It is my favorite coffee cake that I’ve ever made. Seriously!
I promised to post this recipe on Instagram and Facebook a few days ago, and so I’m super happy that I could share it today!
I’m surprised that I haven’t made more chestnut related cakes before this! I’ve seen chestnut cakes made out of chestnut flour and chestnut flour crepes in Italy.
I’ve even had lots of chestnut snacks and cakes during the holidays because my mother loves them and finds that they remind her of Europe. Without fail, we have Panettone in the house from Thanksgiving to Christmas.
But I had never thought to bake with chestnut flour until now!
I love this Paleo Chestnut Flour Coffee Cake because it’s full of cinnamon and it has a nutty sweetness to it from the chestnut flour.
Which makes me think all coffee cakes need this nutty sweetness.
It also has a great cake texture, also from the chestnut flour…. and it is topped with a wonderful crumble topping made out of maple syrup, cinnamon, almond flour, French steamed chestnuts and coconut oil. It’s delightful.
Please note: coffee cake doesn’t have coffee inside of it! I get this question a lot. A traditional coffee cake is a cake that is eaten with coffee.
I knew this in the past because I have eaten a lot of coffee cake in my day, but after being asked this question so often, I felt like I needed to mention it.
Ingredients needed to make this Paleo Chestnut Flour Coffee Cake:
- almond flour
- chestnut flour
- baking soda
- apple cider vinegar
- maple syrup
- coconut oil
- cocoa powder
- steamed chestnuts
Just a tip! Make sure you have chestnut flour and steamed chestnuts in advance. These tend to be ingredients that most people don’t have in their homes on a regular basis.
I hate starting to make a recipe and then realizing I don’t have what I need to make it.
I think Chestnut flour needs to be on your radar if you like to eat and bake Gluten-free or Paleo, or just like experimenting with clean flours.
It’s a bit sweeter than other flours, but it is much lighter in texture than almond flour and less absorbent than coconut flour.
Which results in a more authentic cake texture.
( I get my chestnut flour from Nuts.com)
How to make this Paleo Chestnut Flour Coffee Cake:
In bowl 1, mix the almond flour, chestnut flour, ground nutmeg, ground cinnamon, and baking soda together.
In bowl 2, mix the vanilla, apple cider vinegar, maple syrup, and eggs together, then add the melted coconut oil and mix again.
Then you pour the dry ingredients from bowl 1 into the wet ingredients in bowl 2 and mix.
After that, you make the crumb topping by mixing almond flour, cinnamon, cocoa powder, maple syrup, crushed chestnuts, and coconut oil together.
Lastly, you pour the coffee cake batter into a pan, top it in the crumb topping and bake!
Just look at that coffee cake texture and the crumb topping! NOM. This has to be my favorite coffee cake that I’ve ever made. It’s great in the winter when it is chestnut season but it is honestly great any time of year.
I hope you enjoy it!
Other Paleo Coffee Cakes you may enjoy:
Paleo Chestnut Flour Coffee Cake
Chestnut flour coffe cake ingredients:
- Preheat the oven to 350 degrees F.
- Grease an 8 in x 8 in pan.
- In a large bowl, mix 1/2 cup almond flour, 3/4 cup chestnut flour, 1/4 tsp ground nutmeg, 1 tsp ground cinnamon, and 1 tsp baking soda.
- In another bowl, mix 1 tsp vanilla, 1 tsp apple cider vinegar, 1/4 cup maple syrup, and 3 medium eggs until the mixture thickens. Add 2 Tbs of melted coconut oil and mix again. Then pour the dry ingredients into the bowl of wet ingredients and mix. Pour the batter into a greased 8 in x 8 in pan and spread the batter out evenly with a rubber spatula.
- In another bowl, mix together the crumb topping. Add 1/2 cup almond flour, 1 tsp ground cinnamon, and1 tsp unsweetened cocoa powder to a bowl, mix. Add 2 Tbs maple syrup, and 1/4 cup crushed chestnuts to the bowl and mix. Add 1 tsp melted coconut oil and mix. If you have the right crumble consistency, stop here. If not, add another tsp. (I only used one)
- Pour the crumbles on top of the batter in the pan, making sure to evenly spread them out.
- Bake everything for 25 minutes, until the edges of the cake look crisp and you can poke a knife into the middle of it and it comes out clean.
- Serve with a bit of maple syrup sprinkled on top.
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