grain free cinnamon swirl coffee cake
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.
Ingredients
coffee cake
- 1/2 cup coconut flour
- 1/2 cup honey
- 1/2 cup coconut oil sub grape seed oil
- 1 tbsp cinnamon
- 1 tsp pure vanilla extract
- 2 tbsp liquid coffee (scd legal) do not use instant grounds, just set aside two tbsp from a recent/fresh morning pot!
- 2 tbsp 24-hour dripped, thick SCD yogurt sub in thick greek yogurt or dry curd cottage cheese
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1 tsp 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 cinnamon
- 2 tbsp water
Instructions
- 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 your 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 batter and cinnamon swirl (continuing to swirl each time with a knife) until all the batter & cinnamon 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.