Paleo Coffee Cake

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 1/2 cup Coconut milk, full-fat canned

• Condiments

  • 3/8 cup Maple syrup, pure

• Baking & Spices

  • 3/4 cup Arrowroot flour
  • 2 tsp Baking powder
  • 2 tsp Cinnamon, ground
  • 3/4 cup Coconut flour
  • 1 Pinch Salt
  • 1/2 tsp Sea salt, fine

• Nuts & Seeds

  • 1 cup Walnuts, raw

• Dairy

  • 1/2 cup Butter, Unsalted grass-fed

Found on theroastedroot.net

Description

Directions

• Combine all of the ingredients for the walnut topping in a small bowl. Stir well to combine and set aside.
• Preheat the oven to 350 degrees F and lightly butter or oil a 8 x 8 baking dish.
• In a mixing bowl, stir together the coconut flour, arrowroot flour, baking powder, and salt.
• In a separate bowl, whisk together the eggs, maple syrup, coconut milk, and butter. Pour this wet mixture into the bowl with the flour mixture and mix until smooth. Note: The batter will be thick.
• Pour half of the cake batter into the prepared baking dish and spread evenly with a rubber spatula. Spread half of the walnut topping over the batter. Repeat for the remaining cake batter and walnut topping.
• Bake on the center rack for 28 to 35 minutes or until cake tests clean when poked in the center (Note: mine took 32 minutes).
• Allow cake to sit 20 minutes before cutting large chunks and serving.