Step aside Cinnabon. You have met your match! Yesterday at the mall the boys and I could not resist the smell of Cinnabon. So we indulged in the ooey, gooey, surgary, syrupy, calorie laden, carbohydrate mess. The problem is that while we did enjoy eating it, it left our bellies unsatisfied and craving more sugar. Fast forward to today when I was still wanting more Cinnabon and planning dinner. We are having a meatless Italian Fritata for dinner and I thought, "what better side dish than cinnamon rolls." But, you can't in good conscious serve up cinnamon rolls when you are having a healthy fritata with a side of green smoothie. Thus, enter the Paleo Cinnamon Coffee Cake. I haven't even added the maple drizzle yet I'm already in love. It's packed with protein and nutrients and is grain-free and sugar-free. You will thank me later. This recipe is easy. I followed it pretty much to a "T" since I'm new to using alternative flours. Here is the link if you want pictures.
Grain-Free Cinnamon Coffee Cake (makes 9-12 servings):
2 1/2 cups blanched almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1/2 cup pecans, coarsely chopped
1/2 cup raisins
1/4 cup butter or coconut oil, melted
1/4 cup maple syrup
2 large eggs
1 tsp. vanilla
Topping:
3 Tbsp. ground cinnamon
3 Tbsp. butter or coconut oil, melted
6 Tbsp. maple syrup
1/2 cup sliced almonds or chopped pecans
Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish or pan with butter or coconut oil and lightly dust with almond flour.
To make the cake:
Combine the almond flour, salt, baking soda, pecans and raisins in a large bowl. In a medium bowl, whisk together the melted butter or coconut oil, maple syrup, eggs and vanilla. Make a well inside the dry ingredients and pour the wet ingredients into the well. Stir the wet ingredients into the dry ingredients until thoroughly combined, the batter will be very thick. Scrape the batter into the prepared baking dish. Using a spatula, gently push the batter into place making it as level as possible.
To make the topping:
Combine cinnamon, butter or coconut oil, maple syrup and pecans or almonds in a bowl. Spread the topping over the cake batter.
Bake for 25-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour on a wire rack. Slice cake into squares and drizzle with Maple Frosting before serving.
This cake can be stored in an airtight container at room temperature for several days. Once you drizzle it, store it in the fridge.
Maple Drizzle:
3/4 cup coconut butter
1/4 cup pure maple syrup (or more to taste)
1/4-1/2 cup heavy whipping cream, almond milk, or coconut milk
pinch of salt
In a small saucepan, heat all ingredients over medium-low heat, stir until well combined. Consistency should be thin enough to drizzle over the coffee cake.
***If you eat dairy and prefer a maple cream cheese drizzle…substitute 4 ounces softened cream cheese for the coconut butter and reduce the heavy cream to 2 Tbsp.-1/4 cup and blend in a small bowl with a hand mixer until smooth. Again the consistency should be thin enough to drizzle***
Grain-Free Cinnamon Coffee Cake (makes 9-12 servings):
2 1/2 cups blanched almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1/2 cup pecans, coarsely chopped
1/2 cup raisins
1/4 cup butter or coconut oil, melted
1/4 cup maple syrup
2 large eggs
1 tsp. vanilla
Topping:
3 Tbsp. ground cinnamon
3 Tbsp. butter or coconut oil, melted
6 Tbsp. maple syrup
1/2 cup sliced almonds or chopped pecans
Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish or pan with butter or coconut oil and lightly dust with almond flour.
To make the cake:
Combine the almond flour, salt, baking soda, pecans and raisins in a large bowl. In a medium bowl, whisk together the melted butter or coconut oil, maple syrup, eggs and vanilla. Make a well inside the dry ingredients and pour the wet ingredients into the well. Stir the wet ingredients into the dry ingredients until thoroughly combined, the batter will be very thick. Scrape the batter into the prepared baking dish. Using a spatula, gently push the batter into place making it as level as possible.
To make the topping:
Combine cinnamon, butter or coconut oil, maple syrup and pecans or almonds in a bowl. Spread the topping over the cake batter.
Bake for 25-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour on a wire rack. Slice cake into squares and drizzle with Maple Frosting before serving.
This cake can be stored in an airtight container at room temperature for several days. Once you drizzle it, store it in the fridge.
Maple Drizzle:
3/4 cup coconut butter
1/4 cup pure maple syrup (or more to taste)
1/4-1/2 cup heavy whipping cream, almond milk, or coconut milk
pinch of salt
In a small saucepan, heat all ingredients over medium-low heat, stir until well combined. Consistency should be thin enough to drizzle over the coffee cake.
***If you eat dairy and prefer a maple cream cheese drizzle…substitute 4 ounces softened cream cheese for the coconut butter and reduce the heavy cream to 2 Tbsp.-1/4 cup and blend in a small bowl with a hand mixer until smooth. Again the consistency should be thin enough to drizzle***
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