Paleo coffee cake? This is gluten and grain free and made with high protein almond meal. It turned out fluffy and perfect and the kids loved it as well. I am working on a version with apples that I will post later. 🙂

The flowers shown are from my Dogwood tree. Not edible, but they are a gorgeous rosy pink.

Ingredients

Cake

• 2 ½ cups blanched almond flour
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• ¼ cup coconut oil
• ½ cup honey or maple syrup
• 3 large eggs

Topping

• ¼ cup coconut oil, melted
• ¼ cup coconut sugar (or maple syrup again works great)
• 2 tablespoons ground cinnamon
• ½ cup sliced almonds (optional)

Directions

1. Grease a 9-inch round baking dish with coconut oil and dust with almond flour
2. In a food processor , combine almond flour, salt, and baking soda
3. Pulse in coconut oil, honey, and eggs
4. Spread the batter into prepared baking dish
5. To make topping, combine coconut oil, coconut sugar, cinnamon, and sliced almonds in a bowl
6. Brush topping over cake batter
7. Bake at 350° for 25 to 35 minutes
8. Cool and serve

Thanks and inspired by Elana’s Pantry