PALEO CINNAMON ROLL COFFEE CAKE
Oh, this coffee cake is so good! I’ve expressed my love for coffee cake in the past with my Paleo Pumpkin Coffee Cake and it has been far too long since I’ve shared a recipe for another one. This is inspired by another delicious breakfast treat- cinnamon rolls, but made so much easier! A simple sweet cake, a thick cinnamon sugar swirl, and a delicious glaze! Perfection!
This coffee cake is so moist that it doesn’t need a glaze, but why would I leave off such a delicious topping? Two of the things that makes this cake stand out is the Frontier Co-op Vietnamese Cinnamon and Vanilla Extract. This cinnamon is no ordinary cinnamon- it is bold, more flavorful, and makes me never want to use traditional cinnamon again! The vanilla extract is the real deal, not imitation, and adds just the perfect amount of vanilla flavor.
A little info on the difference between extracts and flavors: Because they can react differently, it’s important that alcohol-based extracts (and not water- or vegetable oil-based flavors) are used in all recipes that specifically call for an extract. Likewise, flavors should be used in recipes that call for them specifically. Any customers using flavors in order to avoid consuming even slight amounts of alcohol will want to utilize recipes that specifically call for flavors.
Water-based flavors work especially well in flavoring beverages like teas, cocktails and juices, while oil-based flavorings are best used to flavor fat-based ingredients. For example, our sunflower oil-based lemon flavor is ideal for a lemon buttercream frosting.
Vanilla extract, which is made by steeping vanilla beans in alcohol, is the most widely used of all the extracts and flavors. It’s commonly used to flavor desserts, especially baked goods and ice cream, although a number of chefs have shown it to be an interesting ingredient in savory dishes as well.
Ingredients
Cinnamon Sugar Mixture
1/4 cup coconut sugar
2 teaspoons cinnamon
Coffee Cake
3 cups almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup coconut oil room temperature
3/4 cup coconut sugar
3 eggs room temperature
1 teaspoon vanilla extract I used Frontier Co-op
1/2 cup almond milk
1 tablespoon coconut oil for after baking
Glaze
1/4 cup coconut butter
2 tablespoons honey
1 teaspoon vanilla extract
2-3 tablespoons almond milk
Instructions
for full instruction please see: www.jaysbakingmecrazy.com
This coffee cake is so moist that it doesn’t need a glaze, but why would I leave off such a delicious topping? Two of the things that makes this cake stand out is the Frontier Co-op Vietnamese Cinnamon and Vanilla Extract. This cinnamon is no ordinary cinnamon- it is bold, more flavorful, and makes me never want to use traditional cinnamon again! The vanilla extract is the real deal, not imitation, and adds just the perfect amount of vanilla flavor.
A little info on the difference between extracts and flavors: Because they can react differently, it’s important that alcohol-based extracts (and not water- or vegetable oil-based flavors) are used in all recipes that specifically call for an extract. Likewise, flavors should be used in recipes that call for them specifically. Any customers using flavors in order to avoid consuming even slight amounts of alcohol will want to utilize recipes that specifically call for flavors.
Water-based flavors work especially well in flavoring beverages like teas, cocktails and juices, while oil-based flavorings are best used to flavor fat-based ingredients. For example, our sunflower oil-based lemon flavor is ideal for a lemon buttercream frosting.
Vanilla extract, which is made by steeping vanilla beans in alcohol, is the most widely used of all the extracts and flavors. It’s commonly used to flavor desserts, especially baked goods and ice cream, although a number of chefs have shown it to be an interesting ingredient in savory dishes as well.
Ingredients
Cinnamon Sugar Mixture
1/4 cup coconut sugar
2 teaspoons cinnamon
Coffee Cake
3 cups almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup coconut oil room temperature
3/4 cup coconut sugar
3 eggs room temperature
1 teaspoon vanilla extract I used Frontier Co-op
1/2 cup almond milk
1 tablespoon coconut oil for after baking
Glaze
1/4 cup coconut butter
2 tablespoons honey
1 teaspoon vanilla extract
2-3 tablespoons almond milk
Instructions
- 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.
- .................................
for full instruction please see: www.jaysbakingmecrazy.com
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