This is the first grain-free cake I have made so far that is so delicious, you would never know it’s grain-free!
Cinnamon Coconut Coffee Cake
¾ cup coconut flour
¾ tsp baking soda
¾ tsp salt
½ cup coconut milk
¾ cup honey
¾ tsp vanilla
Cinnamon Topping Ingredients
2 Tbsp ground cinnamon
4 Tbsp honey
2 Tbsp butter, ghee, or coconut oil, melted
¼ cup chopped walnuts or pecans (optional)
Combine dry cake ingredients and blend well.
Add wet cake ingredients to dry cake mixture and blend until smooth by hand or with food processor/mixer. Place in fridge for 3 hours or overnight (this helps fully saturate the coconut flour).
Blend Cinnamon topping ingredients in small bowl and set aside.
Grease a 9×9” baking pan and line the bottom with parchment paper.
Pour half the cake batter in the pan, then drizzle half the cinnamon topping on top. Carefully spoon the remaining cake batter on top of the first half and drizzle the remaining topping over the final portion of batter.
Use a toothpick, knife or fork to blend the topping into the batter.
Bake at 350 degrees F for 35-45 minutes or until toothpick comes out clean.
Store covered for a few days at room temp, seal and store in the fridge for two weeks, or seal and freeze for a few months.
Tip: I added 8 drops of orange essential oil to the cake mix and it was delicious! Add any of your favorite essential oil flavors from Young Living’s Vitality line (oils FDA approved to take internally) to jazz up the cake!