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 create all manner of ways to enjoy them!!
I figured 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!
For an added treat, I drizzled some fresh coconut butter over the the top!
Like coffee cake? I have and gluten free and vegan one made all in you blender, and I found some other delicious ones to try!
- Cranberry Orange Coffee Cake
- Crockpot Cinnamon Roll Coffee Cake @Eat Beautiful
- Gluten Free Vegan Cinnamon Cranberry Coffee Cake @ Raia’s Recipes
Paleo Strawberry Coffee Cake Recipe:
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.