This Paleo Morning Glory Coffee Cake has a moist cake, thick crumb topping with buttery pecans and a sweet glaze. It’s delicious while still being gluten free, dairy free, and naturally sweetened.
Morning Glory is a popular muffin and sometimes bread that consists of carrots, apples, nuts and sometimes coconut, and pineapple. Obviously there are many versions and I decided to turn it into a coffee cake since everything is better with a crumb topping and glaze. So this version has grated carrots and apple, but no coconut or pineapple. There is some orange juice for flavor and moisture. All these flavors work great together and makes a great breakfast cake.
One thing I really love about this cake is the crumb topping. I added some chopped pecans and whoa, it made it so much better. The added crunch to the tender cake is so great.
As usual, coffee cakes involve a little extra work, but it’s so worth it. The grating of the carrots and apple, juicing the oranges, and making the crumb topping. Nothing hard, just a little extra time involved. Try to slow down and enjoy the process.
The cake is moist and reminds me a lot of carrot cake. The texture and the cinnamon. Oh, did I mention there’s raisins in it. One of my favorites, but I know people have strong feelings about them, so feel free to leave them out if you hate them. That’s not a deal breaker for this recipe. But then there’s the addition of apple and orange and it makes it that much better!
The glaze is a simple mixture of coconut butter (not coconut oil!), honey or maple syrup and orange juice. It adds a touch more sweetness and makes it look so pretty.
I hope you try this coffee cake because I know you will love it!
Paleo Morning Glory Coffee Cake
- 1/4 cup coconut butter
- 2 tablespoons honey or maple syrup
- 2-3 tablespoons fresh orange juice
- Preheat the oven to 325° and line a 8x8 (or 9x9) pan with parchment paper. Set aside.
- Make the crumb topping first. In a small bowl, combine almond flour, coconut sugar, coconut oil, and cinnamon. Mix well until crumbly. Add in the pecans and mix again. It should be the consistency of wet sand and hold together when you squeeze it. Set aside until cake is made.
- In a large bowl, combine almond flour, coconut flour, salt, cinnamon, and baking soda. Mix well. Add in the eggs, maple syrup, orange juice, coconut oil, apple, carrots and raisins. Mix until no dry spots remain and everything is well mixed. Pour into the prepared pan and spread it out evenly. Top with crumb topping, sparkling as evenly as possible.
- Bake for 40-43 minutes, until a toothpick inserted in the center comes out dry.
- While the cake bakes, make the glaze. In a small bowl, combine the coconut butter, maple syrup and orange juice until smooth. If the coconut butter is hard, place in the microwave in 30 second increments until smooth. Drizzle the glaze over the cake once it's out of the oven.
- Store the cake covered in the fridge to keep fresh.