Paleo Coffee Cake (Vegan option, gluten-free, nut-free, AIP option)

I had never eaten coffee cake in my life before making this. I always thought coffee cake had actual coffee in it (which, in case you didn’t know, is disgusting. I do not understand how people drink that sh*t, let alone are ADDICTED to it!). I didn’t realize the name was just a reflection of the fact that it is supposed to be eaten with coffee. My mom said I should call it tea cake, but honestly it should just be called cinnamon cake.Anyway, I obviously finally realized what coffee cake REALLY is and it sounded delicious so I had to try and make my own version! I love a good crumble, so I love that coffee cake has a crumble on top. This coffee cake is completely grain free and would be AIP minus the egg- you can use an egg substitute and could try making it with a gelatin egg to be completely AIP compliant.

Paleo Coffee Cake

Makes 1 loaf

Ingredients:

Filling

-1 tbs. shredded coconut

-1 tsp cinnamon

-1 tbs. coconut sugar

Topping

-3 tbs shredded coconut

-2 tbs. tiger nut flour

-1 tsp. cinnamon

-1 tbs. coconut oil

-1 tbs. maple syrup

Loaf

-1 cup tiger nut flour

-1/2 cup cassava flour

-1/4 cup tapioca starch

-1/2 tsp. baking soda

-1 tsp. cinnamon

-1/4 tsp. salt

-1/4 cup maple syrup

-3. tbs melted coconut oil or olive oil

-1 egg (or egg substitute, you could also trying using a gelatin egg for AIP)

-1/4 cup applesauce

-3 tbs. milk of choice

-1 tsp. vanilla

-1 tsp. apple cider vinegar

Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.

In a small bowl mix your filling ingredients and set aside.

In another small bowl, mix together your topping ingredients with a fork until they hold together, but are slightly crumbly.

Whisk all dry ingredients for the loaf in a medium bowl.

Beat all wet ingredients (if using a gelatin egg, leave out and make+add at the end), except the apple cider vinegar, together in a large bowl. Add your dry to wet and beat until just combined.

Add the apple cider vinegar and mix gently to combine.

Pour half your batter into the loaf pan, spreading evenly along the bottom. Sprinkle your filling evenly over the batter and then top with the other half of the batter. Crumble topping on top.

Bake for 32-35 minutes or until a toothpick comes out clean (I have had this bake as quickly as 25-27 minutes in a different oven and altitude, so check it!). Remove from the oven and let cool 10 minutes in the pan before lifting the loaf out with the parchment paper and setting on a wire rack to completely cool.

Slice once the loaf is cooled. Enjoy!