this coffee cake is made with coconut flour, and contains the added bonus of a date-sweetened cinnamon swirl that ripples all through the delicious cake.

I remember first discovering “coffee cake” and being all-too confused by the simple fact that it didn’t actually taste like coffee. I was young and naive. And I didn’t actually drink coffee then. Now, coffee is a central and integral part of my day (sorry not sorry), although to keep it SCD friendly, I tend to weaken down my coffee slightly with hot water. This coffee cake has become my morning coffee companion, and it’s literally the ~best thing ever~. I’m not being hyperbolic either (!).

I love a good coffee cake– something that’s a bit dry and actually has a hint of coffee to it, which is exactly what I did with this cinnamon swirl coffee cake. The swirl comes from a date-cinnamon mixture you blend in your food processor and then swirl it through the batter of the coffee cake, it provides an extra burst of cinnamon flavour and sweetness, while not being too gooey or taking over the cake.

This coffee cake is the perfect little dessert to bring over to a dinner party (if you’re ever invited to one again, you know, pandemic and all), or else you can serve it at brunch and offer it sliced up on a cutting board. The sliced pieces show little hints of the cinnamon swirl, making it not only delicious to eat but pretty to look at.

I use coconut flour as the base, and the rest of the ingredients are fairly usual when it comes to eating grain free or any healthful-way of baking: grapeseed oil (butter or coconut oil would be alternative subs), honey (alternately maple syrup would work if you’re not on SCD), 24-hour dripped SCD yogurt (or else dry curd cottage cheese)– you get the idea. Find the recipe below, I hope you make it and you love it/devour it!

cinnamon swirl coffee cake: ingredients

coffee cake

1/2 cup of coconut flour
1/2 cup of honey
1/2 cup of coconut oil (or grapeseed oil)
1 tbsp of cinnamon
1 tsp of pure vanilla extract
2 tbsp of liquid coffee (scd legal) – do not use instant grounds – just set aside two tbsp from a fresh, morning pot!
2 tbsp of 24-hour dripped SCD yogurt or dry curd cottage cheese
1/4 tsp of ginger
1/4 tsp of nutmeg
1 tsp of baking soda
4 eggs

cinnamon swirl

3 dates, pitted & softened (soak in boiling hot water for at least 15 minutes, or room temperature water overnight)
1 tbsp of cinnamon
2 tbsp of water

cinnamon swirl coffee cake: how to

place your coconut flour, cinnamon, nutmeg, ginger and baking soda in the food processor, and mix.
add in your wet ingredients, ending with the eggs, and combine well in food processor.
empty out the coffee cake batter into a small bowl and set aside, clean the food processor out to make your cinnamon swirl.
blend the dates, cinnamon and water for 5-10 minutes in the food processor– it should be a completely smooth texture, you don’t want to see any little bits of date.
take a loaf pan and line with parchment paper. place 1/3 of the coffee cake batter, and layer with the cinnamon date swirl. swirl it all around with a knife, and repeat the layer of coffee cake and swirl (continuing to swirl each time with a knife) until all the batter & swirl is done.
bake at 350 for 50 mins. don’t remove from the pan or attempt to slice until it’s cooled down a bit. you can enjoy a slice warm or cold, store in fridge for the week or freezer for longer.

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