Paleo Orange Cinnamon Roll Coffee Cake
Servings: 16 servings
Ingredients
Cinnamon Sugar Mixture
- ¼ cup coconut sugar
- 2 teaspoons cinnamon
Coffee Cake
- 3 cups almond flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup coconut oil, room temperature
- ¾ cup coconut sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla
- zest of 1 orange
- ½ cup plus 2 tablespoons orange juice
Glaze
- ¼ cup coconut butter
- 2 tablespoons maple syrup
- 2 tablespoons orange juice
Instructions
- Make the cinnamon-sugar mixture: Combine the coconut sugar and cinnamon in a small bowl. Mix well and set aside.
- Make the coffee cake: Preheat the oven to 325°. Line a 9 by 9-inch pan with parchment paper.
- Combine the almond flour, coconut flour, baking soda, and salt in a medium-size bowl. Stir until evenly mixed.
- Place ½ cup of the coconut oil and the coconut sugar in a large bowl and mix until combined. Add the eggs, vanilla, orange zest, orange juice, and stir until smooth.
- Add the dry ingredients to the wet ingredients and stir well, making sure no dry spots remain.
- Pour half of the batter into the prepared pan and sprinkle two-thirds of the cinnamon-sugar mixture on top. Carefully scoop the remaining batter on top, making sure all the cinnamon-sugar mixture is covered.
- Bake for 45 minutes, or until set.
- As soon as the cake comes out of the oven, spread the remaining 1 tablespoon coconut oil on top and sprinkle with the remaining one-third cinnamon-sugar mixture.
- While the cake is cooling, make the glaze: Combine the coconut butter, maple syrup, and orange juice in a small bowl. Mix until smooth and thin enough to drizzle on the cake.
- Once the cake has cooled, top with the glaze. You can top it while it's warm, but it won't be as pretty. Slice and serve.
- Store leftovers, covered, in the refrigerator for up to a week.