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!
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!
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!
Paleo Strawberry Coffee Cake Recipe:
If you try this paleo coffee cake, be sure to come back and leave a review and comment!
Grain Free Strawberry-Almond Coffee Cake
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
-
Preheat the oven to 350 degrees and line an 8 x 8 pan with parchment paper.
-
In a mixing bowl, combine the cake ingredients up to the strawberries and stir to incorporate.
-
Fold in the diced strawberries.
-
Press the thick and sticky dough into the prepared pan.
Streusel Topping:
-
Combine the remaining 1/2 cup flour and oil, working the mixture with your hands or a pastry cutter to disperse the oil evenly.
-
Mix in the maple syrup and sliced almonds.
-
Sprinkle the streusel topping evenly over the cake.
-
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.
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.
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 : )
Glad you liked it Rosette! Thanks for taking the time to provide feedback!
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?
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!!
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. 😉
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!
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
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!
My pleasure! You are such a blessing. The meal plan goes live tomorrow at The Better Mom. Have a blessed spring!! xo
Oh my gosh this looks super tasty!
Thanks for sharing on Natural Living Monday!
We made this with blueberries as we didn’t have strawberries… absolutely delicious! Thank you.
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!
This looks delicious! I’m going to have to try it 🙂
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.
awesome Balvinder…love your name!! Please let me know how you like it!
This recipe looks soooo good! I’ll have to buy some strawberries this week 🙂
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 🙂
That HAS to be a good sign Birgit! We enjoyed another batch this morning ourselves….the kids went a little crazy for it!
Beautiful, Tessa! Just beautiful. I’d really LOVE a piece right now with a cup of coffee!
i had one with mine this morning…yum! Thanks Megan!
lovely! But it has eggs…sigh
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….
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!
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!
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!
These look amazing, what is the white drizzle on the ones in the picture
Oops…forgot to mention that! Homemade coconut butter…added a link in there now Britta!