I have had a major Pinterest problem lately… soooo much scrolling and pinning, ooohing and aaahing, adding ALL THE RECIPES to my Gluten-Free, Paleo, and Whole 30 boards because Pinterest just knows me. Do you feel me? I have so many new baking bucket list recipes I want to try soon so I can share the winners with you. On the down side, however, all that pinning has been inspiring but I haven’t actually shared anything with you guys in well over a week! Priorities… don’t worry- they’re back in check now. After today’s coffee cake post, which we will dive into shortly, I also have a hearty Three-Bean Chicken Chili to share with you, along with DONUTS! Two kinds, actually. Super, super stoked…. Seriously.
Sometimes, I literally wake up with the urge to bake. Like instantly. That is what happened Friday morning. It has been stupid cold here and I just wanted a warm breakfast. Does that ever happen to you? I still had to get ready and go to work, so it wasn’t like I was going to sit at a griddle and make pancakes or waffles one-by-one for 30 minutes. So, instead of my normal morning routine of sitting in my favorite chair, curled up with a blanket, sipping coffee and reading my news emails, I got busy in the kitchen.
I remembered seeing a really delicious-looking coffee cake recipe, and since sharing is caring and I do love my coworkers quite a lot, I decided I could double the recipe and take one of the pans to work so everyone could have a warm breakfast treat on Friday morning. I mean, there is always something to celebrate on Friday, right? Right.
This Paleo coffee cake uses a combination of coconut flour and almond flour to form the base, and they work beautifully together in this recipe. *If there is one tip I can give to all of my gluten-free baking friends out there, the absolute one thing I have found makes a significant difference in the quality of gluten-free baking, it is this: flour combinations are your new best friend.*
Almond flour alone may have a funky texture, but paired with coconut flour and tapioca flour the grainy texture is almost completely eliminated. Coconut flour alone may feel like you are chewing on kinetic sand, but it brings a much-needed element to baked goods where almond flour is the primary flour of choice. Don’t be afraid to experiment until you find something that works. There is a lot of trial and error, and believe me when I say there are still a fair amount of fails I do not share with you guys… But the end result is worth it! I can honestly say I have been able to recreate so many of my favorite foods without gluten and in such a way that they are nothing short of delicious…
Anyways, back to this coffee cake…
Studded with fresh apples and sweetened with maple syrup, this recipe is a perfect breakfast treat without the overindulgence a traditional coffee cake emanates. Throw in a cinnamon maple pecan swirl and this coffee cake is serious breakfast (or dessert) goals. It comes together really quickly in the blender or food processor, so you can whip it up in a flash. One of my favorite things about Paleo baking is that there really is no guilt. All of the ingredients are nutritious and all-natural- no sugar crash before lunchtime. Important note: guilt-free does not equal low-calorie in my world. Just throwing that out there. 🙂
Paleo Apple Coffee Cake with Cinnamon Pecan Swirl
Paleo Apple Coffee Cake with Cinnamon Pecan Swirl
For the cake:
3/4 C coconut flour
3/4 C almond flour
1/2 tsp baking soda
1/2 tsp pink Himalayan sea salt
4 large eggs
1/4 C pure maple syrup
3/4 C almond milk
1/4 C coconut oil, melted and cooled
2 tsp vanilla
1 C apples, finely diced
For the swirl:
1 C pecans, finely chopped
3 tbsp coconut oil, melted
3 tbsp pure maple syrup
2 tsp cinnamon
Pinch pink Himalayan sea salt
- Preheat oven to 350 degrees F. Spray an 11×7″ glass baking dish with nonstick coconut oil spray and set aside.
- Place all of your cake ingredients, except the apples, in a blender or food processor and process until smooth. This batter is incredibly thick, so don’t panic when it starts to look like Play-Doh. 🙂
- Transfer cake batter to a large mixing bowl and fold in the diced apples.
- In a medium mixing bowl, stir together all the swirl ingredients until combined.
- Spread half the cake batter into your prepared pan, then dollop half the swirl mixture on top of the cake batter. Use a butter knife to swirl the cinnamon pecan mixture into the cake batter. Repeat layers. (Note: The swirl is very thick, too, so you may have more luck just sort of spreading the swirl on top of the cake batter with the back of a spoon. Do whatever works- it’s going to be delicious either way.)
- Bake for 25-30 minutes, then turn off the oven and let the coffee cake sit for an additional 3 minutes.
- Remove the coffee cake from the oven and let cool for at least 30 minutes before enjoying. Slice and serve with copious amounts of coffee.
One final thought: A big part of why I am here is because I want to share delicious food with YOU. I know what it’s like to feel limited and restricted, but with a little time and dedication, amazing meals and treats are 110% within reach for those of us living with Celiac Disease. I would truthfully love to hear more from you, my readers and my friends, about what kinds of recipes you want to see here. Is there something you have missed like crazy and just haven’t found a suitable substitution for? Let me know and I will give it a go!
In the meantime, Happy Baking! ❤