Paleo Cinnamon Roll Coffee Cake

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 2 tbsp Almond milk
  • 1/2 cup Cashew or almond milk
  • 3 Eggs

• Condiments

  • 1/4 cup Coconut butter
  • 2 tbsp Honey

• Baking & Spices

  • 3 cups Almond flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tsp Cinnamon
  • 1/4 cup Coconut flour
  • 1 cup Palm sugar
  • 1/2 Teapsoon salt
  • 2 tsp Vanilla

• Oils & Vinegars

  • 9/16 cup Coconut oil

Found on jaysbakingmecrazy.com

Ingredients

• 1/4 cup coconut sugar
• 2 teaspoons cinnamon
• 3 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teapsoon salt
• 1/2 cup coconut oil, room temperature
• 3/4 cup coconut sugar
• 3 eggs, room temperature
• 1 teaspoon vanilla extract (I use Frontier Co-op)
• 1/2 cup cashew or almond milk
• 1 tablespoon coconut oil (for after baking)
• 1/4 cup coconut butter
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 2-3 tablespoons almond milk

Directions

• Make the cinnamon sugar mixture: in a small bowl, combine the coconut sugar and cinnamon. Mix well and set aside.
• Make the coffee cake: preheat the oven to 325° and line a 9x9 square pan with parchment paper.
• In a medium bowl, combine the almond flour, coconut flour, baking soda, baking powder, and salt. Stir until evenly mixed.
• In a large bowl, combine the coconut oil and coconut sugar and mix until combined.
• Add the eggs, vanilla, and cashew milk and stir until smooth.
• Add the dry ingredients to the wet ingredients and stir well, making sure no dry spots remain.
• Pour half of the batter into the prepared pan and sprinkle two thirds of the cinnamon sugar mixture on top.
• Carefully scoop the remaining batter on top, making sure all the cinnamon sugar is covered.
• Bake for 35 minutes.
• As soon as it comes out of the oven, take the 1 tablespoon of coconut oil and spread it on top then sprinkle with the remaining cinnamon sugar mixture.
• While the cake is cooling, make the glaze: in a small bowl, combine the coconut butter, honey, vanilla extract, and almond milk. Mix until smooth and thin enough to drizzle on the cake.
• Once the cake has cooled, top with glaze. You can top it while its warm, but it wont be pretty lines.