Paleo Raspberry Coffee Cake
Servings: 12 pieces
Calories: 770kcal
Ingredients
crumb topping
- 1 ½ cups almond flour
- ¼ cup coconut sugar
- ⅛ teaspoon salt
- 6 tablespoons coconut oil, room temperature
cake
- 3 cups almond flour
- ¼ cup coconut flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup coconut oil room temperature
- ¾ cup coconut sugar
- 3 large eggs
- ½ cup raspberry preserves
glaze
- 3 oz goat cheese
- 2-3 tablespoons lemon juice
- 2 tablespoons coconut sugar
Instructions
- 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.
Nutrition
Calories: 770kcal | Carbohydrates: 44g | Protein: 22g | Fat: 63g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 44mg | Sodium: 294mg | Potassium: 31mg | Fiber: 10g | Sugar: 20g | Vitamin A: 133IU | Vitamin C: 2mg | Calcium: 206mg | Iron: 4mg