Print Recipe
5 from 1 vote

Paleo Raspberry Cheesecake Coffee Cake

Ingredients

Crumb Topping

Cake

  • 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

Cheesecake Topping

  • 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

Instructions

Crumb Topping

  • 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. 

Cake

  • 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. 

Cheesecake Topping

  • 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.