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You are here: Home / Breakfast / Paleo Coffee Cake w/ Strawberries

Paleo Coffee Cake w/ Strawberries

July 1, 2012 By Tessa 28 Comments

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A luscious paleo coffee cake low in sugar and studded with fresh strawberries and toasted almonds! This gluten free and dairy free coffee cake has a tender crumb and addicting streusel topping, make some for breakfast!

3 slices of strawberry almond coffee cake on a white plate with fresh cut berries

 

When strawberries start coming in in droves for their short but oh so sweet season….I want to curate all manner of ways to enjoy them!!

I have created more strawberry recipes with all this bounty:  hand pies, no bake coconut macaroons (a Hail Merry copycat), a fresh chocolate strawberry tart (a real show stopper, but still easy!), and dairy free strawberry popsicles that whip up in a few minutes…..there are just so many ways to use these incredible berries!

It was high time to create some sort of breakfast fare.

The base of this  recipe originated at Simply Living Healthy.  I really appreciate all the recipes on this blog, as like me, she avoids cane sugar, as well a host of other things.  Take some time to peruse her recipes, you won’t be disappointed, I know I never am!!

Once a traditional cinnamon-nut coffee cake, I decided a strawberry version was in order to celebrate the June season.    This cake was even more moist the next day, and the addition of strawberries was a winning one!

Paleo coffee cake ‘frosting’ idea?

For an added treat, I drizzled some fresh coconut butter over the the top!  The flavor marries wonderfully with the strawberries and almonds!

three rectangular slices of a strawberry studded paleo coffee cake with a coconut butter drizzle and fresh cut berries on a white plate

More gluten free coffee cake recipes to try:

  • My Gluten Free Cranberry Orange Coffee Cake is one of my favorite flavor combos!
  • A creative baking method: Crockpot Cinnamon Roll Coffee Cake 
  • My gluten free cranberry cake is a show stopper with the bright red fresh cranberries…upside down style!

three rectangle shaped slices or a coffee cake studded with diced starwberries on a white plate with a fresh starwberry garnish and white drizzle

Paleo Strawberry Coffee Cake Recipe:

If you try this paleo coffee cake, be sure to come back and leave a review and comment!

three rectangle shaped slices or a coffee cake studded with diced starwberries on a white plate with a fresh starwberry garnish and white drizzle
5 from 4 votes
Print

Grain Free Strawberry-Almond Coffee Cake

A lovely, moist coffee cake with no refined sugars to celebrate strawberry season!
Course Breakfast
Cuisine American
Keyword gluten free coffee cake, gluten free strawberry recipe, paleo coffee cake, paleo strawberry recipe, strawberry coffee cake
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 479 kcal
Author Tessa

Ingredients

  • 2 1/2 cups blanched almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 cup coconut oil melted, or allowed butter
  • 1/4 cup maple syrup or honey
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups strawberries diced

Topping:

  • 1/2 cup almond flour
  • 3 tablespoons coconut oil softened (or allowed butter)
  • 6 tablespoons maple syrup or honey. I think a granulated sugar like palm sugar would work too, I just haven't tried it yet!
  • 1/2 cup sliced almonds

Instructions

  1. Preheat the oven to 350 degrees and line an 8 x 8 pan with parchment paper.
  2. In a mixing bowl, combine the cake ingredients up to the strawberries and stir to incorporate.
  3. Fold in the diced strawberries.
  4. Press the thick and sticky dough into the prepared pan.

Streusel Topping:

  1. Combine the remaining 1/2 cup flour and oil, working the mixture with your hands or a pastry cutter to disperse the oil evenly.

  2. Mix in the maple syrup and sliced almonds.
  3. Sprinkle the streusel topping evenly over the cake.

  4. Bake in the preheated oven for about 25-30 minutes until a toothpick inserted in to the middle comes out clean or the top is completely set.
Nutrition Facts
Grain Free Strawberry-Almond Coffee Cake
Amount Per Serving
Calories 479 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 13g81%
Cholesterol 47mg16%
Sodium 162mg7%
Potassium 176mg5%
Carbohydrates 30g10%
Fiber 6g25%
Sugar 19g21%
Protein 12g24%
Vitamin A 68IU1%
Vitamin C 21mg25%
Calcium 146mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

pinterest ready slices of a vanilla hued coffee cake with chopped strawberries and a white coconut butter drizzle on a white plate

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Comments

  1. Linda Warren says

    May 28, 2014 at 10:36 AM

    Love the fact that this recipe does without all the processed sugars and flours and still looks so delicious. I am new to baking with almond flour but love the results I’ve had so far. Can’t wait to try this recipe. Thanks for sharing on Gluten-Free Wednesdays.

    Reply
  2. Rosette @ longbakethequeen.com says

    April 20, 2014 at 11:26 AM

    5 stars
    So, I just put this in the oven – the PERFECT use for leftover strawberries and a random bag of almond meal! The raw batter was DIVINE, that texture is unbelievable : ) Will be reblogging this week, and of course, crediting you : )

    Reply
    • Tessa Domestic Diva says

      April 21, 2014 at 5:05 AM

      Glad you liked it Rosette! Thanks for taking the time to provide feedback!

      Reply
  3. Kirstin Reeder says

    April 17, 2014 at 8:28 AM

    I’m in the process of making these right now. I’m wondering if I did something wrong though. :-/ My batter was not thick and sticky once I added the strawberries, and my topping was too wet to “sprinkle” on. It’s also taking way longer than 30 minutes to bake. It’s close at 45 minutes, but I just put it back in for 5 more minutes. I do live in Denver, so maybe the altitude is affecting it??? Any ideas where I may have gone wrong?

    Reply
    • Tessa Domestic Diva says

      April 17, 2014 at 8:41 AM

      If your batter was not thick Kirsten, that means there was something off in the liquids…maybe the size of your eggs? Also, altitude will definitely effect baking times, always does. I live in Portland, OR area, so I am close to sea level. I hope an extended bake time remedied things….I always hate it when things do not turn out, so frustrating! Next time, add more almond flour!!

      Reply
      • Kirstin Reeder says

        April 17, 2014 at 8:54 AM

        5 stars
        Thanks so much for the quick reply! 🙂 I also remembered that I used thawed-out frozen strawberries that I used my Pampered Chef food chopper to dice. Maybe they were too juicy???

        I think it’s finally done now – very moist due to the juiciness LOL. But YUMMY!!! 🙂 I may just have to make it again to figure out what went wrong. 😉

        Reply
        • Tessa Domestic Diva says

          April 17, 2014 at 9:14 AM

          Mystery solved them Kirsten! Strawberries have a ton of water in them, and when they are frozen/thawed, more water is released…so that was definitely your issue. In the future, don’t be afraid to add more flour if it *feels* right! paleo baked goods usually have very stiff batters in my experience!

          Reply
  4. Kelly @ The Nourishing Home says

    March 23, 2014 at 11:40 AM

    5 stars
    It’s strawberry season here in CA and so the boys and I made this today. WOW! It’s so good! Definitely going on my next meal plan for April. Hope it sends some new friends your way. BTW, I’m always recommending you and the Allergy-Free Wednesdays crew to people who emailasking about allergy-friendly recipes. Blessings, Kelly

    Reply
    • Tessa Domestic Diva says

      March 24, 2014 at 5:51 AM

      Thanks Kelly! It is a fun twist on traditional coffee cakes, and a perfect way to use some fresh strawberries! So glad you liked it, thank you for your feedback and supporting me!

      Reply
      • Kelly @ The Nourishing Home says

        March 28, 2014 at 3:25 PM

        My pleasure! You are such a blessing. The meal plan goes live tomorrow at The Better Mom. Have a blessed spring!! xo

        Reply
  5. Angela@mamarosemary.com says

    June 19, 2013 at 8:10 AM

    Oh my gosh this looks super tasty!
    Thanks for sharing on Natural Living Monday!

    Reply
  6. Randa says

    July 27, 2012 at 3:08 PM

    5 stars
    We made this with blueberries as we didn’t have strawberries… absolutely delicious! Thank you.

    Reply
    • Tessa Domestic Diva says

      July 27, 2012 at 6:47 PM

      Thanks for letting me know Randa…getting feedback makes me so happy! Great idea with the blueberries…I bet some lemon zest in here would be awesome too!

      Reply
  7. Taryn @ Design, Dining and Diapers says

    July 3, 2012 at 6:18 PM

    This looks delicious! I’m going to have to try it 🙂

    Reply
  8. Balvinder says

    July 3, 2012 at 6:01 PM

    This is such a beautiful grain free coffee cake. And, I also checked the coconut butter, Wow just unsweetened dessicated coconut.I am going to try this.

    Reply
    • Tessa Domestic Diva says

      July 4, 2012 at 6:02 PM

      awesome Balvinder…love your name!! Please let me know how you like it!

      Reply
  9. Cassidy @ Cooking Gluten (& Dairy) Free says

    July 2, 2012 at 6:39 AM

    This recipe looks soooo good! I’ll have to buy some strawberries this week 🙂

    Reply
  10. Birgit says

    July 2, 2012 at 3:26 AM

    OMG…..i nearly jumped out of bed to head to the kitchen making this…lol….considering its only 5am i guess i wait a couple more min but I’m soo gonna make this today :p thank you soo much for sharing this recipe 🙂

    Reply
    • Tessa Domestic Diva says

      July 2, 2012 at 3:44 PM

      That HAS to be a good sign Birgit! We enjoyed another batch this morning ourselves….the kids went a little crazy for it!

      Reply
  11. Megan @ MAID in Alaska says

    July 1, 2012 at 10:03 PM

    Beautiful, Tessa! Just beautiful. I’d really LOVE a piece right now with a cup of coffee!

    Reply
    • Tessa Domestic Diva says

      July 2, 2012 at 3:45 PM

      i had one with mine this morning…yum! Thanks Megan!

      Reply
  12. Marty says

    July 1, 2012 at 9:46 PM

    lovely! But it has eggs…sigh

    Reply
    • Tessa Domestic Diva says

      July 1, 2012 at 9:49 PM

      I know Marty…grain free with no eggs has yet to work for me!! Good thing almost all my other baked goods ARE egg free! I am doing a month long grain free try to see how I respond after all i have been reading about it….

      Reply
  13. Tessa Domestic Diva says

    July 1, 2012 at 9:29 PM

    Lots flavor options here Andrea, with such a delicious base, it is hard to go wrong! (; I have a cranberry orange one mulling around in my head….lemon and coconut or raspberry…hmmm…so many possibilities!

    Reply
    • Katie says

      January 6, 2020 at 3:00 PM

      This looks amazing! I’ve got the recipe bookmarked and ready to try. I just bought an instant pot and am going a little crazy with it. Do you think that I could make this in the instant pot, and what adjustments do you think I might need to make? Thanks so much!

      Reply
      • Tessa says

        January 6, 2020 at 4:33 PM

        Definitely not an IP worthy recipe….I wish! I’ve done some cakes and banana bread….but think this would bomb as
        It is written in a pressure cooker, sorry!

        Reply
  14. Briita says

    July 1, 2012 at 6:34 PM

    These look amazing, what is the white drizzle on the ones in the picture

    Reply
    • Tessa Domestic Diva says

      July 1, 2012 at 9:27 PM

      Oops…forgot to mention that! Homemade coconut butter…added a link in there now Britta!

      Reply

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My name is Tessa, I am a momma and teacher who learned to cook allergy friendly foods when her third kiddo needed it.   Real food is my obsession. Gluten free, dairy-free, vegan, paleo, and keto recipes for families. Read More About Me An My Family’s Real Food Allergy Journey Here.

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