This gluten free cheesecake coffee cake uses goat cheese to make the most delicious cream cheese layer. An almond flour cake and crumb complete this for an irresistible dessert.
Goat Cheese Cheesecake
I love this journey I’m on of being able to tolerate more foods, one of them being goat cheese. I still can’t handle cow dairy, but goat products do well with me and I know there are others in the same situation.
This was definitely an experiment, I took some logs of goat cheese and mixed them with coconut sugar an egg and a little vanilla and it turned into the best tasting cream cheese ever. I was so excited that it baked up perfectly and actually this turned into the best coffee cake I’ve ever made. Ever. That’s a big statement coming from someone that makes a lot of cheesecake. My boyfriend and friends were in agreement as I shared with all of them.
Grain Free Coffee Cake
This cake is grain free- using almond and coconut flour as the cake and crumb. It’s naturally sweetened and doesn’t use any dairy besides the layer of goat cheese cream cheese. It’s almost paleo, what some would call primal. The cake to cream cheese to crumb layer is all perfect. Not one overpowering the other and all seeming balanced.
I know you are going to LOVE this gluten free cheesecake coffee cake because it’s rich while not being too sweet. It makes a great brunch or dessert and it’s enjoyed by everyone!
So if you can tolerate goat cheese, please make this immediately and have your mind blown! Now I’m thinking up my next flavor- comment below if you have an idea for me 🙂
Here are some more coffee cakes to enjoy:
- Paleo Sour Cream Coffee Cake
- Peach Cobbler Coffee Cake (paleo)
- Paleo Apple Crisp Coffee Cake
- Sweet Potato Pecan Coffee Cake (paleo)
Gluten Free Cheesecake Coffee Cake
Goat cheesecake layer
- Make the cheesecake layer. In a medium bowl, combine the goat cheese, egg, vanilla, coconut sugar and maple syrup. Stir well until smooth and no lumps remain. Set aside until needed.
- Make the crumb topping. In a small bowl, combine the almond flour, coconut sugar, salt, cinnamon and coconut oil. Mix well, unti crumbly. The easiest way to do this is with clean hands, but a fork works well too. Set aside until needed.
- Make the cake. Preheat the oven to 325° and line a 9×9 baking pan with parchment paper. In a large bowl combine almond flour, coconut flour, salt, baking soda and cinnamon. Stir well. Add in the eggs, coconut oil, water and maple syrup and mix to combine. Stir until no dry spots remain and all mixture is combined well. Spoon into prepared pan and spread evenly.
- Top with the cheesecake mixture, spreading as eveny as possible. Top that layer with the crumb mixture, again spreading it as evenly as possible. Bake for 50-55 minutes, until edges are lightly brown.
- 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 up to 10 days.