This Paleo Raspberry Cheesecake Coffee Cake tender, moist, and full of fresh raspberries. Topped with a dairy free cheesecake drizzle makes it even more amazing! It’s gluten free, dairy free and naturally sweetened.
This is the fourth month of my healthy baking challenge. Last month was the Paleo Whole30 Sausage Summer Vegetable Soup and Paleo Turtle Brownies . It was so fun to see all the recreations of those recipes and I can’t wait to see these this month. Here are the instructions to enter:
- Make this recipe between August 1st-31st
- Once you make it, take a picture and post it on Instagram, Facebook, or email it to me: email@example.com (you don’t need to do all 3). If posting to Instagram, use the #realfoodbakingchallenge hashtag so I can find it. If your profile is private, send me a DM. If using Facebook, just post to my page and I’ll see it.
- Bonus entry if you come back and leave a review on the recipe you made
- I’ll randomly choose a winner to win $100 Amazon gift card. Yay!
- I also shared Paleo Whole30 Bruschetta Chicken and if you make both recipes you are entered twice! Then we’ll start over the next month. I’m looking forward to seeing all the recreations.
You know I love creating coffee cakes! I have so many on here already and I’m excited to be sharing a raspberry version. I used to make a non-paleo version similar to this that had a cream cheese layer baked in and it was so good. I wanted to recreate that as closely as possible which is why I went with a cheesecake topping with this one. I think you will love the combination.
Dairy Free Cheesecake Topping
The topping is made from soaked cashews, maple syrup, coconut oil and some water to thin it out. It’s similar to the frosting I used for my Red Velvet Brownies, just thinner. Cheesecake and coffeecake go so well together! I really hope you try this incredible topping. If you can’t have cashews or just want to make a different drizzle, use the one from my Paleo Cinnamon Roll Coffee Cake.
Don’t be intimidated by the long ingredient list, most of it is repeated for different layers (almond flour, coconut sugar) and if you do any paleo baking then you probably have it all in your pantry already.
The cake is super simple to whip up. Just mix it by hand and spread it into a square pan. Top it with some fresh raspberries and then the crumb topping. Slivered almonds are added since they pair so nicely with raspberries. They add such a great crunch and definitely shouldn’t be left out.
Just a note about coffee cake, since I always get this comment, there is no coffee in the actual cake. It’s meant to be served WITH coffee. So I didn’t leave an ingredient out and you are reading it correctly.
Here are some other coffee cake recipes you may enjoy: Paleo Blueberry Coffee Cake, Paleo Pumpkin Coffee Cake, Paleo Caramel Apple Coffee Cake, and Paleo Chocolate Banana Coffee Cake.
I hope you try this Paleo Raspberry Cheesecake Coffee Cake and love it! Make sure to tag me in any pictures and come back here to comment. Happy Baking!
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Paleo Raspberry Cheesecake Coffee Cake
- 1 cup almond flour
- 1/4 cup coconut sugar
- 3 1/2 tablespoons coconut oil, room temperature
- 1/8 teaspoon salt
- 1/3 cup slivered almonds
- 3 cups almond flour
- 1/4 cup coconut flour
- 3/4 cup coconut sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3 large eggs, room temperature
- 1 teaspoon vanilla
- 1/4 cup almond milk, room temperature
- 1/2 cup melted coconut oil
- 1 1/2 cups fresh raspberries
- 1 cup raw cashews, soaked for at least 4 hours or up to 12
- 6 tablespoons melted coconut oil
- 1/4 cup maple syrup
- 1/8 teaspoon salt
- 2-3 tablespoons lemon juice
- 2-3 tablespoons water
- In a small bowl, combine the almond flour, coconut sugar, coconut oil, and salt. Mix until combined and crumbly. Add in the almonds and mix again. Set mixture aside until needed.
- Preheat oven to 325° and line a 8x8 or 9x9 square pan with parchment paper. Set aside.
- In a large bowl, combine almond flour, coconut flour, coconut sugar, salt, and baking soda. Mix well and break up any large chunks.
- Add in the eggs, vanilla, almond milk and coconut oil. Stir until everything is well combined and no dry spots remain. Scoop mixture into the pan and spread evenly. Top with raspberries, pressing them in gently.
- Top with crumb mixture, covering the raspberries and making it as even as possible. Bake 50-60 minutes, until the edges are lightly brown and the center is set.
- While the cake is baking, make the cheesecake topping. Drain the soaking cashews and add them to a high powdered blender or a food processor. Add in the coconut oil, maple syrup, salt, lemon juice and water. Blend until smooth and creamy. Add in more water as needed until you get the desired consistency. It should be thin enough to drizzle, but not watery.
- Drizzle over the coffee cake and serve. You will have extra topping most likely. Keep any leftovers covered in the fridge.
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