A perfect Paleo, kid-friendly cinnamon coffee cake for the weekend. It all comes together in the food processor which makes it super easy. I always opt to use the food processor when I can. It incorporates the ingredients so well! (This is the one I have here!)
- 2½ cups blanched almond flour (not almond meal- I like Trader Joe’s brand!)
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 3 large eggs
- ½ cup maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
Cinnamon Sugar Swirl
- ¼ cup coconut oil, melted
- ¼ cup coconut sugar
- 2 tablespoons ground cinnamon
- Preheat oven to 350.
- Using coconut oil (I like the Trader Joe’s coconut oil spray!) grease a cake pan or pie plate. I love my Farmhouse Pottery dish for this- so pretty! You can also dust with almond flour to ensure it won’t stick.
- In a food processor, combine almond flour, salt, and baking soda and pulse to combine.
- Add eggs, maple syrup and coconut oil.
- Pour the batter into prepared baking dish and smooth out the top with a spatula.
- Next make sugar swirl. Melt the coconut oil (I use a Pyrex measuring cup in microwave) and then stir in the coconut sugar & cinnamon with a fork until incorporated.
- Drizzle topping over cake batter and then swirl in with a fork.
- Bake for 25-35 minutes until golden and a toothpick comes out clean.
- Allow to cool a bit (5-10 minutes) before slicing, enjoy!
*You could add 1/2 cup of blueberries (toss them in a little almond flour first so they don’t sink and hand fold them in with a spatula) too and it would be delicious… my kids are on an anti- blueberry kick (much to my dismay!), but I’m sure chocolate chips would be welcome!