Paleo Funfetti Coffee Cake
Servings: 16 servings
Calories: 513kcal
Ingredients
cake
- 3 cups almond flour
- ¼ cup coconut flour
- ¾ cup maple sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup cashew butter
- ½ cup plus 2 tablespoons warm water
- 3 large eggs room temperature
- 2 teaspoons almond extract
crumb topping
- 1 cup almond flour
- ¼ cup maple sugar
- ⅛ teaspoon salt
- 3 ½ tablespoons ghee or butter flavored coconut oil
- 1 tablespoon maple syrup, if needed
- 1 tablespoon natural sprinkles
Glaze
- ¼ cup coconut butter
- 2 tablespoons maple syrup
- ½ teaspoon almond extract
- 3 tablespoons water
Instructions
- Preheat oven to 325° and line a 9x9 pan with parchment paper.
- Make the cake. In a large bowl, combine the almond flour, coconut flour, maple sugar (or coconut sugar), salt and baking soda. Stir well. Mix the cashew butter and warm water together as best as possible. Add it to the dry mix along with the eggs and almond extract. Scoop into the prepared pan.
- Make the crumb topping. In a medium bowl combine the almond flour, maple sugar (or coconut sugar), salt, coconut oil, and maple syrup. Mix well until combined and crumbly. Add in the sprinkles and mix again. Sprinkle evenly over the cake and bake for 40 minutes.
- Let cool before glazing. Make sure the coconut butter is soft first. You may need to microwave it for 30 seconds and stir it. In a small bowl, combine the coconut butter, maple syrup, almond extract and water. Add the water as needed until smooth. Drizzle over coffee cake and top with additional sprinkles.
- Store covered in the fridge up to 10 days.
Notes
*Coconut sugar can be used, it will just result in a cake that is darker in color
Nutrition
Calories: 513kcal | Carbohydrates: 33g | Protein: 16g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 43mg | Sodium: 181mg | Potassium: 107mg | Fiber: 7g | Sugar: 18g | Vitamin A: 51IU | Vitamin C: 0.05mg | Calcium: 152mg | Iron: 3mg