Gluten Free Cheesecake Coffee Cake

5 from 2 votes

Prep Time25

Cook Time55

Servings: servings

Calories: 481kcal

Make the cheesecake layer. In a medium bowl, combine the goat cheese, egg, vanilla, coconut sugar and maple syrup. Stir well until smooth and no lumps remain. Set aside until needed.
Make the crumb topping. In a small bowl, combine the almond flour, coconut sugar, salt, cinnamon and coconut oil. Mix well, unti crumbly. The easiest way to do this is with clean hands, but a fork works well too. Set aside until needed.
Make the cake. Preheat the oven to 325° and line a 9x9 baking pan with parchment paper. In a large bowl combine almond flour, coconut flour, coconut sugar, salt, baking soda and cinnamon. Stir well. Add in the eggs, coconut oil, water and maple syrup and mix to combine. Stir until no dry spots remain and all mixture is combined well. Spoon into prepared pan and spread evenly.
Top with the cheesecake mixture, spreading as eveny as possible. Top that layer with the crumb mixture, again spreading it as evenly as possible. Bake for 50-55 minutes, until edges are lightly brown.
Make the glaze. Make sure the coconut butter is soft first. You may need to microwave it for 30 seconds and stir first. In a small bowl, combine the coconut butter, maple syrup, vanilla and water. Add the water as needed until smooth. Drizzle over coffee cake.
Store cake covered in the fridge up to 10 days.