This Paleo Sour Cream Coffee Cake is sweet, a little tangy, and has two layers of crumb! A delicious treat that is gluten free, dairy free and naturally sweetened.
I made this and brought it to my boyfriends family’s house for Christmas. I wanted to contribute something and know you can never go wrong with coffee cake! Everyone loved it even though they don’t eat gluten or dairy free. You just can’t dislike a cake this moist and tasty.
Dairy Free Coffee Cake (with another option)
It may be confusing calling this sour cream while still being dairy free. Luckily there are lots of dairy free options these days and I used Forager Sour Cream and it worked great. It gave it that slight tang, the moisture for sure and it’s easy to find in stores.
I do tolerate goat products well so I remade this using RedWood Hill Goat Yogurt and that worked great too. It’s less ingredients of course because it’s just yogurt, but if you can’t tolerate goat yogurt then go for the dairy free option.
The crumb is arguably the best part of any coffee cake and I knew I wanted to go big here. So a lot of crumb is made and it’s layered in the middle as well as topped with it. Pecans are added for amazing crunch and just a touch of cinnamon to balance it out.
The glaze is a simple mixture of coconut butter (not coconut oil!), maple syrup and water. It adds a touch more sweetness and makes it look so pretty. It also helps hold the crumb topping on when eating it with your hands
I know you will love this paleo sour cream coffee cake because it’s sweet, moist and has two layers of crumb! I hope you make it and share it with loved ones like I love to do. Here are some more coffee cakes to enjoy:
- Paleo Peach Cobbler Coffee Cake
- Sweet Potato Pecan Coffee Cake (paleo)
- Paleo Cinnamon Roll Coffee Cake
- Coffee Cake Muffins (paleo)
Paleo Sour Cream Coffee Cake
- Make the crumb topping. In a small bowl, combine the almond flour, coconut sugar, pecans salt, cinnamon and coconut oil. Mix until combined and crumbly. Set mixture aside until needed.
- Preheat oven to 325° and line a 8×8 or 9×9 square pan with parchment paper. Set aside.
- 325° 9×9 38-40 min
- combine the ghee and coconut sugar together. Add in the eggs and then sour cream. Add in the maple syrup and vanilla and mix well. Add in the dry. Half into pan, half of crumb, rest of batter, rest of crumb.
- Make the cake. In a large bowl, combine the ghee and coconut sugar. Add in the eggs and then sour cream and mix well. Add in the maple syrup and vanilla and mix again. Add in the almond flour, coconut flour, baking soda and salt and stir well, until no dry spots remain. Scoop half on it into the prepared pan, top with half of the crumb, spreading evenly and then spoon on the remaining batter evenly. Top with the remaining crumb and bake 38-40 minutes.
- Make the glaze. Make sure the coconut butter is soft first. You may need to microwave it for 30 seconds and stir first. In a small bowl, combine the coconut butter, maple syrup, vanilla and water. Add the water as needed until smooth. Drizzle over coffee cake.
- Store cake covered in the fridge to keep fresh.