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
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.
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.