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Paleo Chestnut Flour Coffee Cake | Perchance to Cook, www.perchancetocook.com
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5 from 1 vote

Paleo Chestnut Flour Coffee Cake

Servings: 9
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
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.


Chestnut flour coffe cake ingredients:

Crumb topping:


  • 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.