Grain-Free Coffee Crumb Cake

Posted by joe rigs on Friday, February 21, 2014 Under: Desserts
Sometimes you have tragedies in the kitchen: Your broth doesn’t gel up, you run out of coconut flour and it’s pancake Sunday, or you drop your last piece of bacon.

Sometimes your coffee maker malfunctions and you end up with an extra cup of coffee. Okay, not really a tragedy but that did happen earlier this week. I turned this minor mishap into a happy accident by developing this absolutely incredible recipe for grain-free coffee crumb cake.


Grain-Free Coffee Crumb Cake


• 1/2 cup coconut flour
• 1/4 cup tapioca flour
• 3 eggs
• 1/3 cup maple syrup
• 1/2 cup brewed coffee
• 1 Tbsp. finely ground coffee beans
• 2 tbsp butter, melted
• 1 tsp vanilla
• 1 tsp cinnamon
• Pinch of sea salt


• 4 Tbsp. butter
• 1/3 cup almond flour
• 1 Tbsp. Organic, non-GMO brown sugar (or coconut sugar)
• 1 tsp cinnamon

Preheat oven at 375 degrees

Grease an 8 x 8 baking dish coconut oil or line with parchment paper.

In a medium bowl, combine “cake” ingredients and mix well.

Pour batter into baking dish and set aside. Do not put into oven yet.

In a small saucepan, melt 4 tablespoons butter.

Mix in 1/3 cup almond flour, brown sugar and cinnamon. (note: you can substitute brown sugar with coconut sugar if desired).

Take saucepan off of heat and mix until the crumb batter clumps together. The consistency should be very thick and, well, crumbly. If it’s too wet or fluid add more almond flour.

Distribute crumbs evenly along the top of the coffee cake.

Bake for approximately 35 minutes.

I’d say let it cool but let’s be real, once you smell how amazing this is you’re going to dive right in.

Enjoy with a dollop of whipped cream and of course, some coffee or espresso.

In : Desserts 

Tags: coffee  cake  paleo