Paleo Raspberry Cheesecake Coffee Cake

5 from 2 votes

Prep Time20

Cook Time55

Servings: servings

Calories: 593kcal

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.

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.

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.