This Paleo Raspberry Coffee Cake has a tender cake, thick crumb and a sweet glaze. It's perfect paired with a cup of coffee. It's gluten free, dairy free and naturally sweetened.
This post is sponsored on behalf of Peace Coffee All opinions are 100% my own, of course! Thank you for supporting brands that help make Real Food with Jessica possible!
Grain Free Coffee Cake
This cake has an almond flour base and is dairy free. It's really simple to make and is so moist and tender. Some raspberry preserves are mixed in for the fruitiness and it adds just the right amount of flavor. The cake is dairy free, using coconut oil as the fat and still feels indulgent and you won't miss the dairy at all!
Goat Cheese Glaze
For this, I used a goat cheese glaze to give it a cheesecake taste, but if you can't have dairy then a coconut butter glaze like in this peach cobbler coffee cake. The goat cheese glaze is easy- it's a few ounces of goat cheese (the log style), coconut sugar and lemon juice. This is the perfect balance of sweet and tangy and does have a cheesecake-like taste.
Why I Love Peace Coffee
I love making coffee cake and a very common question is, where's the coffee!? Well, coffee cake is meant to be enjoyed WITH coffee. My very favorite coffee to drink with this, or any, coffee cake is Peace Coffee. I love Peace Coffee because all their coffee is Organic and Fair Trade. They care about where their coffee comes from and the people that grow it. You can learn more about their coffee on their website. I paired the coffee cake with their Pollinator which is their spring blend. A light roast that is fruity and brings and pairs so well with the freshness of the coffee cake.
Storing Paleo Coffee Cake and Making Ahead
This is best eaten within a week, stored covered in the fridge if not eaten the first day. It's just as good leftover and even good cold from the fridge. This is a great treat to make ahead. If you want a breakfast for guests visiting to have in the morning or to bring to a gathering to share. I think the flavors come together even better after sitting for a day. So plan to make this ahead and share it 🙂
I know you will love this paleo raspberry coffee cake because it's simple to make, fresh, and so comforting. Here are some more coffee cakes to enjoy. The cake is so soft and the thick crumb on top makes this truly incredible. It's one of my favorite coffee cakes I've made and I think you'll agree that it's amazing.
- Paleo Funfetti Coffee Cake
- Gluten Free Cheesecake Coffee Cake
- Paleo Sour Cream Coffee Cake
- Sweet Potato Pecan Coffee Cake (paleo)
Paleo Raspberry Coffee Cake
- 3 oz goat cheese
- 2-3 tablespoons lemon juice
- 2 tablespoons coconut sugar
- Preheat the oven to 325° and line a 9x9 pan with parchment paper.
- In a medium bowl, make the crumb topping. Combine the almond flour, coconut sugar, salt and coconut oil together. Mix well, a fork or your hands work best for this. Mix until it is well combined and crumbly. Set aside.
- Make the cake. In a medium bowl, combine the almond flour, coconut flour, salt and baking soda. In a large bowl, combine the coconut oil and coconut sugar and mix with a hand mixer until combined. This may take a couple of minutes. Add in the eggs and mix again until combined. Add in the raspberry preserves and mix well. Add in the dry ingredients and stir until mixture is combined and no dry spots remain. Scoop into the prepared pan, spreading evenly. Top with the crumb mixture.
- Bake 45-50 minutes, until a toothpick inserted in the center comes out clean. Let cool before glazing.
- Make the glaze. Combine the goat cheese, coconut sugar and lemon juice. Let it sit for about 5 minutes to fully combine, then drizzle over the cake.
- Enjoy with a cup of Peace Coffee!
- Store cake covered in the fridge for up to 10 days.