Coffee cake and boiled eggs were common brunch foods for me growing up. Since I’ve gone grain-free, I’ve really missed it! While my family visited over the holidays, I decided to take my mom’s recipe and try to make it grain and refined sugar-free. My family approved of the end result so now I would like to share it with you! Enjoy!
Coffee Cake
See the recipe here where I guest-posted at The Nourishing Gourmet.
This post contains affiliate links for which I may receive compensation. Thanks you for your support!
tinny
Jun 7, 2016 -
Hello, Would you consider posting this recipe on your site, as it is not easily printable from the site where you were a guest-poster? There is no “print” button there, and the way that person has formatted it, there are way too many spaces between lines to print on a single page. Just a thought.
Rebecca
May 13, 2013 -
My apologies, I meant to write butter. 🙂
Rebecca
May 13, 2013 -
Question. What do you substitute for the utter to make this paleo? Looks amazing!
Jennifer
May 18, 2013 -
Coconut oil should work.
Paula
Apr 14, 2013 -
I made this for my family this morning and they had NO idea that this was paleo. They thought I was ‘cheating’. I made this in a slightly smaller baking dish, so it was a bit thicker than it would have been in an 8×8. It tasted as if it came right from a bakery!
Amy@FashioningHearts
Feb 19, 2012 -
Hello,
I’ve been gluten-free, dairy-free, soy-free for almost a year now and finally decided to bite the bullet and get rid of refined sugar, too. That was just a week before I ran across your site. I tried your coffee cake last night and was very pleased with the results. I’ve tired baking with almond/coconut flour before and found that the recipes called for a lot of eggs and were rather custardy. This baked high and dry, but was still very moist – even better the next morning. Delicious! Thanks for sharing.
Amy
Jennifer
Feb 19, 2012 -
Yay! I am glad you liked it!
karen Dunham
Feb 18, 2012 -
um, dying! looks way too good.