A 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.
It’s a gluten-free, grain-free, Paleo coffee cake recipe that has a real coffee cake texture. It’s perfect for breakfast, or with a cup of coffee, or as a dessert.
This chestnut flour coffee cake that has a crumbly crisp outside and a soft on the inside. It is my favorite coffee cake that I’ve ever made. It’s also wonderful for chestnut season.
Why I love this recipe:
- It is made with chestnut flour, which results in a great cake texture. And which results in a delicious sweet nutty taste.
- These chestnut flour gingerbread muffins are a favorite of mine.
- Chestnut flour is used a lot in cakes and crepes in Italy, so it brings a festive Italian feel to your kitchen.
- It is a fun way to use steamed chestnuts in baking.
- If you want to try using steamed chestnuts in cooking, this cauliflower and bacon chestnut soup is delish!
- Its a wonderful way to get coffee cake in your life in a grain-free, gluten-free, dairy-free way.
- almond flour– Use blanched almond flour here because it has a finer texture. This combines with the almond flour to make a great cake texture.
- chestnut flour– This is the key ingredient here for taste and texture. I always get mine from nuts.com.
- nutmeg– you can grind your own or buy it pre-ground.
- cinnamon– Ceylon cinnamon has a strong great taste.
- baking soda– this helps the cake rise.
- vanilla– the flavor of the vanilla compliments the rest of the cake.
- apple cider vinegar– used to make the baking soda rise.
- maple syrup– a natural sweetness, which works well in this recipe.
- eggs– these are used to bind the cake together.
- coconut oil– you can use melted coconut oil or olive oil.
- cocoa powder– this helps with flavor and color.
- steamed chestnuts– this is used in the topping and adds a great taste. You can buy them steamed at Trader Joes or your local grocery store.
Tips and Tricks
- 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.
- You can try to roast your own chestnuts. If you want to do this, try this roasting your own technique from Fool Proof Living.
- Make sure to melt your coconut oil before measuring it. You can also use avocado oil or olive oil as well.
How to make this Chestnut Flour Coffee Cake:
- Mix the dry ingredients together in one bowl. This includes the almond flour, chestnut flour, nutmeg, cinnamon and baking soda.
- In another bowl, mix the wet ingredients. Mix the vanilla, apple cider vinegar, maple syrup and eggs together. Then mix in the oil.
- Mix the wet and try ingredients together.
- Make the crumb topping out of almond flour, cinnamon, cocoa powder, maple syrup, crushed chestnuts, and coconut oil.
- Pour the batter into a pan, top in the crumb topping and then bake!
Coffee cake doesn’t have coffee inside of it! It is a cake meant to be eaten with coffee.
I haven’t tested it. Alternative flours have a certain absorption, so I wouldn’t be confident to give another option than the flours used here.
Other coffee cake recipes 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.
Nutrition information is automatically calculated, so should only be used as an approximation.