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streusel

Orange Chocolate Chip Coffee Cake (paleo & nut-free)

January 6, 2021 by Dafna Leave a Comment

An incredibly delicious winter-inspired coffee cake that is quick and easy to make and made healthier! A light and fluffy, but moist, cake made with orange juice and orange zest, studded with dark chocolate chips, and topped with a thick streusel layer. The perfect treat to go alongside your favorite warm beverage and guaranteed to brighten up those winter mornings. 

What Does This Orange Chocolate Chip Coffee Cake Taste Like?

This coffee cake is inspired by the classic flavor combination of chocolate and orange! It’s the perfect celebration of winter. The cake is light and airy, but still soft and moist and spiked with a hefty dose of (ideally) freshly squeezed orange juice and orange zest to give it a true orange flavor which is complemented by a heavy hand of dark chocolate chips. Then topped with a simple, but addictingly delicious streusel top, because a coffee cake is always better when there’s something fun on top. This seasonally inspired coffee cake is just perfectly sweet, sunny and bright from the orange juice and zest, but balanced with the richness of the dark chocolate to make it bright but comforting. Just want we need come wintertime! This coffee cake is wonderful as a sweet breakfast, coffee or tea accompaniment, or afternoon pick me up!

What Ingredients Are Used to Make This Orange Chocolate Chip Coffee Cake?

This coffee cake is made better-for-you as it contains no refined sugars, flours, or oils.  It’s paleo-friendly meaning it’s gluten, grain, and dairy free. And it’s also nut-free! It’s made with only 10 real, simple ingredients! Here’s a look at the ingredients you’ll need and some possible variations/substitutions.

  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Avocado Oil – Gives moisture to the cake without making it feel heavy. It’s neutral in flavor so it lets the orange flavor really shine. Plus, it’s heart healthy! Melted and cooled coconut oil or olive oil are great subs.
  • Eggs – Make the cake fluffy. Ideally use pasture-raised eggs.
  • Orange – To give this a really wonderful orange flavor, freshly squeezed orange juice and the zest from a whole orange is used. You’ll need about 1 large or 2 medium oranges to get 1/4 cup of juice. And although it may be tempting, I do not recommend skipping the orange zest, it really makes a difference in the cake flavor.
  • Cassava – An unprocessed flour that is gluten, grain, and nut free and gives this coffee cake a wonderfully fluffy texture. I use and love Otto’s.
  • Tapioca Flour – To help thicken the dough without making it too floury.
  • Baking Powder – Makes the cake light and airy.
  • Salt – To counterbalance the sweet and bring out the chocolate and orange flavors.
  • Nut/Seed Milk – Use any milk that you have on hand! This gives the cake some additional moisture and lightness.
  • Chocolate Chips – Use any chocolate chips or chocolate bar chopped into chunks you like! I used Guittard’s Extra Dark Baking Chips because I love the quality of their chocolate. Use your favorite coconut sugar sweetened chocolate to make these refined sugar free and strictly paleo (these would be great).
  • Coconut Oil – To make the streusel top coconut sugar, cassava flour, and a bit of salt is mixed together, then coconut oil is mashed into the dry mixture to create a wet sandy texture. Use refined coconut oil if you want a no-coconut flavor. Ghee or any dairy-free butter substitute will likely work as well.

How To Make Orange Chocolate Chip Coffee Cake

This healthified coffee cake is so incredibly easy to make! It takes only about 10 minutes to prep and then bakes up in just over 30 minutes! And while this does require a few extra dishes this coffee cake is definitely worth the juice squeezing. Here’s a look at the steps:

  1. Zest the orange, then juice it to get 1/4 cup. This may take 1-2 oranges.
  2. Make the streusel top by mixing together the dry ingredients, then mashing in the coconut oil with a fork or pastry cutter. Set aside.
  3. Make the coffee cake batter. First mix the coconut sugar, avocado oil, and eggs until frothy. Then add the orange juice and zest, mix again. Add in the dry ingredients. Then add the nut/seed milk to thin and smooth out the batter.
  4. Stir in the chocolate chips. I like to use 1/2 cup chocolate chips in the batter and reserve 1/4 cup to scatter over the top of the streusel.
  5. Pour batter in the baking dish. 
  6. Sprinkle streusel over the top of the batter. And additional chocolate chips and more orange zest if you like (which I highly recommend).
  7. Bake! For just about 30 minutes.
  8. Let cool, slice, and enjoy!

This Orange Chocolate Chip Coffee Cake will last at room temperature in an airtight container for about a day or so. Afterwards, store in the freezer for longer storage.

This seasonally inspired, wintery coffee cake combines the classic flavor combination of chocolate and orange. It is the perfect mix of bright and zesty orange flavor with deep dark chocolate notes in a delicious, healthified coffee cake! While it may seem fancy, this no-fuss recipe is so easy to make and unpretentious and a delicious way to celebrate citrus season. If you’re a fan of orange and chocolate you are bound to love this coffee cake. And I can’t wait for you to try it out!

More Coffee Cake Recipes!

  • Raspberry Chocolate Chip Coffee Cake (paleo & nut-free)
  • Cinnamon Streusel Coffee Cake (paleo)
  • Pear Crumb Cake (paleo)

paleo friendly (gluten/grain/dairy free), nut free, refined sugar free

SHARE THE LOVE!

If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Orange Chocolate Chip Coffee Cake

This Orange Chocolate Chip Coffee Cake is super simple to make but feels a touch fancy. It is sweet and delicious, but made better-for-you! A light and fluffy cake made with orange juice and orange zest and finished with a streusel topping. Perfect for a breakfast on the go, brunch with friends, or a sweet accompaniment to go with your afternoon coffee or tea. 

paleo (gluten free/grain free/dairy free), nut free, refined sugar free

Servings 12

Ingredients

Streusel Top

  • 1/4 cup coconut sugar (36 grams)
  • 1/4 cup cassava flour (36 grams)
  • 1/8 tsp sea salt
  • 1/4 cup coconut oil (60 grams) chilled a few minutes if liquid

Cake Ingredients

  • 3/4 cup coconut sugar (114 grams)
  • 1/3 cup olive oil (74 grams) sub avocado oil or melted and cooled coconut oil
  • 2 eggs ideally room temp
  • 1/4 cup orange juice (70 grams) freshly squeezed
  • zest from 1 orange
  • 1 1/4 cup cassava flour (162 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1 3/4 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tbsp nut/seed milk (28 grams)
  • 3/4 cup chocolate chips (120 grams)

Instructions

  1. Heat oven to 350 degrees and prepare square (8 or 9 inch) baking dish by lining with parchment paper and leaving a short overhang over the edges.

  2. First zest the orange, then juice it. (Zesting a halved & juiced orange is never fun.)

  3. Make the crumble mixing together the coconut sugar, cassava flour, and salt together in a medium bowl. Add the coconut oil and mash everything together with a fork or pastry cutter until a wet sand-like texture forms and the coconut oil chunks are no larger than small peas. The crumble should be clumpy and sticks together when pressed. Set aside.

  4. In the bowl of a stand mixer (or in a large bowl if mixing by hand), make the batter by mixing the coconut sugar, avocado oil, and eggs until thick and frothy

  5. Add the orange juice and zest and mix until well combined.

  6. Next add the cassava flour, tapioca flour, baking powder, and sea salt until just fully incorporated.

  7. Scrape down the sides and bottom of the mixing bowl using a rubber spatula. Add the nut/seed milk and slowly stir into the batter until it is smooth. Scraping down the bowl once more during mixing to ensure everything is thoroughly incorporated.

  8. Stir in the chocolate chips.

  9. Pour the batter into the prepared baking dish and, using the rubber spatula, gently spread into an even layer in the pan.

  10. Sprinkle the streusel all over the top of the batter. Add a few chocolate chips and more orange zest to the top if you like! (Highly recommended.)

  11. Bake for 30-32 minutes or until top is puffed, edges are golden brown and have pulled away from the pan. Checking for doneness with a toothpick, it should come out mostly clean except for a few moist crumbs.

  12. Remove from oven and let cool on wire rack for 10 minutes. Use the parchment paper overhang to remove from the pan and cool for at least another 10 minutes before slicing.

Recipe Notes

This coffee cake will keep stored in an airtight container for a day or so. Afterwards, move to freezer for longer storage.

Helpful Kitchen Tools (affiliate links): 8 in baking dish, silicone spatula, kitchen scale

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Filed Under: Breakfast, Cake & Cupcakes, Fruity Treats, Winter Tagged With: breakfast, cassava, chocolate, coffee cake, dairy free, gluten free, grain free, healthy fats, naturally sweetened, nut free, orange, paleo, refined sugar free, snack, streusel, winter

Caramel Swirl Streusel Bread (grain free & dairy free)

November 10, 2020 by Dafna Leave a Comment

Sometimes, recipe ideas, for one reason or another, just do not turn out. I had been working on a dessert idea that was essentially born out of a funny mistake my husband made when he was attempting to say “butternut squash” and instead said “butternut scotch”. I, being the loving and supportive wife that I am, proceeded to laugh in his face. Just so you can appreciate how great of a wife I am, English is his second language. After my fit of laughter, I immediately thought that a “butternut scotch” something would be a very cool name for a dessert. So I proceeded to spend months attempting to combine butternut squash puree and a paleo butterscotch sauce into various kinds of dessert to no avail. Who’s laughing now? Definitely not me! As much as my OCD serves me at times, this was not one of those instances. Finally, I convinced myself to give up on the idea, because the thought of baking and pureeing yet another butternut squash sounded absolutely dreadful. Sometimes you just have to let go of an idea to let another one grow. What that disastrous dessert attempt led to was this, healthy(ish) Caramel Swirl Streusel Bread. It’s an upgraded take on classic streusel bread but instead of a cinnamon sugar mixture ribboned through a fluffy loaf, mine has a simple creamy caramel sauce, which really takes it to a whole new level of delicious.

What Does It Taste Like?

This Caramel Swirl Streusel Bread is really something special. It has a just perfectly sweet crumb that is light and fluffy yet moist. The bread is sweetened with cane sugar and kissed with cinnamon. The batter for this Streusel Bread comes together quickly in just one bowl! A simple yet incredibly addicting vegan caramel sauce is sandwiched between two layers of the batter to create the center swirl. The caramel sauce is made of coconut cream and coconut sugar caramelized together over a low flame on the stove. The coconut sugar has an inherently caramel-like flavor that, when reduced with the coconut cream creates a thick sauce that tastes almost exactly like a traditional caramel. I am fairly confident that any taster would not be the wiser that this is made with no dairy, refined sugars, or oils, it’s just that good. Then, as this is in fact a Streusel Bread, it is adorned with a simple crumble topping. The streusel topping is made with similar ingredients to the bread, but adds a wonderful sweet, cinnamony, and crispy crust to the top that really complements the bread and caramel layers beneath. This bread is the perfect anytime treat – be it a sweet breakfast, accompaniment to your afternoon caffeine fix, or maybe topped with a scoop of your favorite vanilla for a next level dessert. There really is never a bad time to enjoy a slice of this heavenly loaf.


How Is It Made?

I’ll be straightforward and say that this is not a one-bowl-baking-situation that I am so fond of. There are some steps and there will be a moderate amount of dishes as there are three components to this bread. But, I can assure you that IT IS WORTH IT! Because this bread is truly something special, and sometimes, special things take a bit more time. While admittedly this looker of a loaf takes a few more minutes than your basic quick bread or one bowl bake, this Caramel Swirl Streusel Bread is actually really simple! Here’s a rundown of the steps:

  1. Make the caramel by reducing coconut cream, coconut sugar, and coconut oil in a small pot over a medium low flame for 7-8 minutes. No special tools, like a candy thermometer, are needed to make the caramel. Just combine the ingredients and stir occasionally while it gently bubbles away. I do recommend a silicon spatula for the stirring, it’s incredibly resistant to heat and easy to clean. After it’s reduced, remove from heat, stir in the vanilla and set aside to cool.
  2. Make the streusel topping while the caramel is cooking down by mixing the dry ingredients first, then mashing everything together with coconut oil to create a sandy crumb. I like to use my fingers for this, but a fork is also fine.
  3. Mix the wet ingredients for the batter together in a large bowl or in the bowl of a stand mixer.
  4. Add the dry ingredients to the wet ingredients and stir until everything is just fully incorporated. Scrape down the sides of the bowl once during mixing to ensure everything is thoroughly distributed and avoid overmixing.
  5. Add half the batter to a loaf pan and smooth out with a rubber spatula to create one even layer.
  6. Pour the caramel sauce over the batter and spread out to the edges.
  7. Cover caramel with remaining batter creating the upper layer of the loaf.
  8. Top batter with streusel mixture. 
  9. Bake, let cool, and enjoy! 

This loaf is amazing both at room temperature and also still slightly warm from the oven. If you cannot wait to let this cool completely, when it the caramel has set and be easier to cut, the caramel layer may ooze out slightly and, while messy, it is absolutely magical. This loaf will keep at room temperature for a day or so in an airtight container. Afterwards, slice any remaining portion and store in the freezer. This would be amazing warmed up a bit in a toaster oven or microwave for the above mentioned reason and below photographic proof.

What Ingredients Do I Need?

This Caramel Swirl Streusel Bread is made with better-for-you ingredients as it contains no hydrogenated oils or refined flours. Normally, my recipes are refined sugar free, but, for this bread I used both cane sugar and coconut sugar. I attempted to use all coconut sugar for this recipe, but unfortunately it yielded a bread that tasted monotonous and the wonderful caramel layer really disappeared into the loaf. So, the streusel and caramel are made with coconut sugar while the bread itself is sweetened with organic cane sugar. Organic cane sugar is much less refined than conventional white sugar but very similar in taste. Here’s a look at the main ingredients you’ll need:

Coconut Sugar – The caramel and streusel topping are both sweetened with coconut sugar. It is more similar in flavor to brown sugar than white sugar and is a delicious complement to cinnamon. It makes for a deliciously satisfying crunchy top in the streusel while creating a deeply flavorful caramel layer. I use and love Nutiva’s coconut sugar which I find has excellent quality at a reasonable price.

Coconut Oil – The oil used for this bread and really creates a flavorful and moist texture without feeling too rich. It’s a simple and easy replacement for butter which makes this dairy free. Use virgin coconut oil if you do not mind the coconut flavor, if you prefer a more neutral tasting oil, use refined coconut oil. I exclusively use Nutiva’s (refined) coconut oil and have made a habit of investing in the largest possible container. Of course I do an excessive amount of baking, but if you’re running through coconut oil containers often I highly recommend doing the same – it’s a great way to reduce plastic waste, save money, and trips to the store.

Coconut Cream – This is the thick white layer on the top of a fresh can of coconut milk. This, when reduced with the coconut sugar, creates the creamy caramel layer. You can purchase cans of coconut cream which contains more of the fluffy white part than milk. Otherwise, just use a regular can of coconut milk skimming as much of the cream off the top as possible.

Cassava & Tapioca Flour – My absolute go-to flour combination when it comes to grain free and nut free baking. I love how fluffy this bread turns out using these two flours with the added moisture of the cane sugar. I recently discovered that Amazon has the best pricing for cassava flour, compared to the health food stores near me and, surprisingly, Thrive Market. And I use Bob’s Red Mill for the tapioca flour.

Cane Sugar – The loaf is sweetened with organic cane sugar and creates a flavorful and light bread that is just perfectly sweet without feeling overindulgent. Wholesome Sweeteners makes an organic cane sugar that is excellent. Alternatively, Whole Food’s 365 brand is a cheaper option with comparable quality.

While this bread is definitely a treat, it is made with simple, real ingredients that are not overly processed or refined. This bread is gluten free, grain free, dairy free, and nut-free!

While this bread would be a welcome treat any time of year, this is sure to be especially satisfying during these cooler months. A thick slice of this Caramel Swirl Streusel Bread alongside your favorite warm beverage is sure to have you feeling all kinds of cozy with its soft and fluffy bread, ample cinnamon, creamy caramel layer, and addictingly crispy streusel topping.

gluten free, grain free, dairy free, nut free

If you make this recipe, share your experience with others by leaving a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Caramel Swirl Streusel Bread

This loaf is really something special - a caramel layer ribboned through a soft and fluffy bread and topped with a deliciously addicting streusel top. The perfect treat for any time of day!

gluten/grain/dairy free, nut free

Servings 1 loaf

Ingredients

Caramel Sauce

  • 2/3 cup coconut cream (171 grams)
  • 1/2 cup coconut sugar (74 grams)
  • 2 tsp coconut oil (10 grams)
  • 2 tsp vanilla (10 grams)

Streusel Topping

  • 1/4 cup coconut sugar (36 grams)
  • 1/4 cup cassava flour (36 grams)
  • 1 tsp cinnamon (2 grams)
  • 1/8 tsp sea salt
  • 3 tbsp coconut oil (40 grams)

Batter Ingredients

  • 1 cup cane sugar (210 grams)
  • 1/2 cup coconut oil (90 grams) melted and cooled
  • 4 eggs ideally room temp
  • 1 tsp vanilla (5 grams)
  • 1 1/2 cups cassava flour (204 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1 tsp cinnamon (2 tsp)
  • 1 1/2 tsp baking powder (7 grams)
  • 1/2 tsp baking soda (2 grams)
  • 1/2 tsp salt (2 grams)

Instructions

  1. Heat oven to 350 degrees and prepare loaf pan by greasing with additional oil or lining with parchment paper.

  2. Make the caramel layer by combining the coconut cream, coconut sugar, and coconut oil together in a small pot and heat over medium low flame. Stir well and let come to a gently boil. Cook, stirring occasionally for 7-8 minutes or until the mixture has reduced, become a dark brown, and is thick. Remove from heat, stir in the vanilla, and set aside.

  3. While the caramel is reducing, make the streusel topping. Combine the coconut sugar, cassava flour, cinnamon, and salt in a small bowl and mix until well combined. Add the coconut oil and mash together with a fork or your fingertips until everything is the texture of damp sand. Set aside.

  4. Make the bread batter by mixing the coconut sugar, coconut oil, eggs, and vanilla together in the bowl of a stand mixer or a large bowl if mixing by hand, until everything is well incorporated and bubbly.

  5. Add in the remaining batter ingredients and stir until just fully combined. Scrape down the sides of the bowl once during mixing to ensure all ingredients are evenly distributed and prevent overmixing.

  6. Scoop half the batter into the prepared baking dish and, using a silicone spatula, spread out into an even layer.

  7. Pour the caramel sauce over the lower batter layer.

  8. Evenly distribute the remaining batter over the caramel and spread out into an even layer.

  9. Spread streusel mixture all over the top batter layer.

  10. Bake in the center rack of the oven for 52-55 minutes or until the top is golden brown all over and the middle appears set. Test for doneness by piercing with a toothpick, if it comes out clean it is done!

  11. Let cool in baking dish for at least 10 minutes before moving to a wire rack to cool completely.

  12. This loaf is amazing both at room temperature and also still slightly warm from the oven. If you cannot wait to let this cool completely, when the caramel has set and it will be easier slice, the caramel layer may ooze out slightly and while messy, it is absolutely magical.

Recipe Notes

Storage: This will keep stored in an airtight container in a cool place for a day or so. Afterwards, slice any uneaten portion and freeze for longer storage. Although this bread is delicious eaten at room temperature it is really exceptional when heated up for a bit in a toaster oven/microwave and the bread becomes warm and the caramel gooey. 

Kitchen Tools (affiliate links): loaf pan, silicon spatula, kitchen scale

Freshly Dafna is now on Pinterest! Save all your favorite recipes by pinning this image!

This post may contain affiliate links. Any product I choose to include is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Filed Under: Breakfast, Dessert, Sweet Breads Tagged With: breakfast, caramel, cassava, chocolate free, cinnamon, coconut cream, coconut milk, crumble, dairy free, dessert, fall, gluten free, grain free, nut free, paleo, snack, streusel, sweet bread

Pear Crumb Cake (paleo)

January 31, 2020 by Dafna Leave a Comment

Celebrating seasonal winter fruit with this Pear Crumb Cake! If you know me, or follow me on IG (which, if you do, thank you!) you’ll know that I am fairly obsessed with produce. There are a mere few fruits or veggies that I do not love or find beautiful. And while I am not the biggest fan of winter (cold weather, short days, bulky clothes), I do really enjoy winter produce. And while I can pick a juicy grapefruit or a sweet apple from a mile away, there’s something about selecting a perfectly ripe, juicy not mushy pear that’s always been very allusive. Every pear I ever select is always a huge grainy disappointment.

BUT I recently discovered, that if you bake a pear, well, you just can’t lose. Because picking a good firm pear is easy. And then baking that pear into a moist cake with all the warm cozy spices is just a winning situation. The cake is paleo-friendly (gluten/grain/dairy free) and just the right texture to be a satisfying breakfast, which doesn’t feel over indulgent at the beginning of the day. And we can’t forget the crumb topping, which, if you ask me, is always a welcome addition to any cake. I used two small-ish red pears but chose any that look good to you, try to select firmer ones that will hold up to a hot oven.  This is one of my favorite cake recipes to date and was huge hit with all my friends and family. And if they don’t get devoured in one day, they freeze wonderfully!

paleo (gluten/grain/dairy free), naturally sweetened

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Paleo Pear Crumb Cake

This pear speckled cake is the perfect way to celebrate a delicious winter fruit! It's a moist but light cake flavored with all the warm cozy spices and crowned with a delicious crumb topping. Perfect for breakfast or alongside your afternoon coffee!

paleo (gluten/grain/dairy free), naturally sweetened

Ingredients

Streusel Topping

  • Streusel Topping
  • ½ cup coconut sugar
  • ¼ cup coconut flour
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 4-5 tbsp coconut oil or butter

Cake Ingredients

Wet

  • 3 eggs
  • ¾ cup coconut yogurt
  • ½ cup coconut sugar
  • ¼ cup coconut oil melted & cooled
  • 1 tsp vanilla

Dry

  • 1 ½ cup almond flour
  • ½ cup tapioca flour
  • 3 tbsp coconut flour
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 small or 1 ½ medium pears cut into 1 in chunks (any firm variety will do)

Instructions

  1. Heat oven to 360 degrees and prepare square baking pan (8 or 9 in square) by greasing or lining with parchment paper.
  2. Make the streusel topping by mixing together all the dry ingredients in a small bowl, then add 4 tbsp coconut oil and mash together with a fork, breaking up any larger chunks with your fingers, until texture looks like wet sand and sticks when pressed together. Adding an additional tbsp of oil if mixture is still too dry. Set aside
  3. Make the cake by mixing wet ingredients together by hand or in a stand mixer with a paddle attachment until light and fluffy.

  4. Add all the dry ingredients (except the pears) and mix until just well incorporated.
  5. Then using a rubber spatula or spoon, fold the pears into the batter
  6. Spread out the batter into the prepared pan and spread out into one even layer.

  7. Sprinkle the crumb topping all over the batter.

  8. Bake for 42-45 minutes using a toothpick to test for doneness.
  9. Let cool for about 15-20 minutes before slicing or removing from the pan.

Recipe Notes

These freeze brilliantly! Cut into desired slices and store in airtight container.

Filed Under: Breakfast, Cake & Cupcakes, Fruity Treats, Winter Tagged With: breakfast, cake, chocolate free, coffee cake, crumble, dairy free, fruit, gluten free, grain free, naturally sweetened, paleo, pear, refined sugar free, streusel, winter

Cinnamon Streusel Coffee Cake (paleo)

June 7, 2019 by Dafna

 

I’m not much of a cake fan, but this Cinnamon Coffee Cake, my friends, is more of a “cake”. And I say “cake” because it lacks the regular dry/blandness I associate with cakes. This “cake” has the texture of a light but perfectly moist muffin, that is flat. And double layered. Sandwiching an oh-so-cinnamony filling. And then there’s the streusel topping, packed with even more cinnamony goodness and adding just the right amount of texture to top off the lovely “cake” bottom. It’s the perfect anytime snack but is made to be eaten with a hot cup of coffee or tea. This recipe is paleo-friendly (gluten/grain free), dairy free, and has no refined sugars. Plus, it’s actually fairly low in sugar overall for a coffee cake with a filing AND a streusel top. This recipe is fairly easy to make so don’t let the seemingly long list of ingredients stop you from making this recipe, most of the ingredients repeat themselves in each section.

I like to add a good amount of collagen* to my baked goods to add some protein and reap the many benefits of collagen whilst also satisfying my sweet tooth. This is completely optional and I give a substitution if you prefer to leave it out.

paleo, gluten free/grain free, dairy free, no refined sugar

If you make these I’d love to see! Share a pic or comment below or tag a photo on instagram @freshlydafna with #freshlydafna

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Cinnamon Streusel Coffee Cake

paleo, gluten free/grain free, dairy free, no refined sugar

This Cinnamon Streusel Coffee Cake is a light but perfectly moist cake sandwiching a super cinnamony filing and topped with an even more cinnamon packed topping. It's made to be eaten along side a hot cup of coffee or tea, but really, this is a great anytime snack. With a surprisingly low amount of sugar and only good for you ingredients this recipe is a sure winner.

freshlydafna.com

Course Breakfast, Snack

Ingredients

Cinnamon Filing

  • 1/4 cup coconut sugar
  • 1 tbsp cinnamon
  • 1/4 tsp cacao powder (for color only, completely optional)

Streusel Topping

  • 1/2 cup coconut flour
  • 1/2 cup coconut sugar
  • 1 tbsp cinnamon
  • 1/8 tsp salt
  • 1/4 cup coconut oil room temp (or firmed up in fridge a few minutes if in liquid state)

Cake

Wet Ingredients

  • 3/4 cup dairy free yogurt (I like coconut yogurt)
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil melted and cooled
  • 3 eggs
  • 1 tsp vanilla

Dry Ingredients

  • 1 1/4 cup almond flour
  • 1/2 cup tapioca flour
  • 1/2 cup collagen (or sub 1/4 cup more almond flour)
  • 3 tbsp coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350 and prepare 8x8 baking pan by lining with parchment paper

  2. Make the filing by mixing filing ingredients together in a small bowl and set aside

  3. Make streusel by mixing coconut sugar, coconut flour, cinnamon and salt together in a small bowl, then add coconut oil and mix together with your fingers or a fork until a sandy mixture develops. Set aside

  4. Make cake by first mixing wet ingredients together either by hand or with a stand mixer until light and fluffy

  5. Then mix in dry ingredients and mix until just well incorporated scraping down sides of bowl when necessary

  6. Pour 1/2 cake batter into prepared baking dish and spread out in an even layer

  7. Then pour filing over the cake layer so it's fairly equally distributed all over lower cake layer

  8. Then add the remaining batter using a rubber spatula to gently spread it over the cinnamon filling and into an even layer

  9. Finally, add the streusel topping over the top cake layer

  10. Bake for about 48 minutes testing with a toothpick to ensure doneness

  11. Remove from oven and let cool before removing from baking pan and slicing

Recipe Notes

Any remaining pieces can be stored in an airtight container for a few days or in the freezer for longer. 

*I use and love Great Lakes Collagen Hydrosolate. If you are a first time customer use my code FreshlyDafna20 for 20% off your first order!

Filed Under: Breakfast, Cake & Cupcakes Tagged With: breakfast, cake, chocolate free, cinnamon, coffee cake, collagen, dairy free, gluten free, grain free, low sugar, paleo, refined sugar free, snack, streusel

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Dafna Ben-Zeev

Dafna Ben-Zeev

Freshly Dafna
Hi there! I'm Dafna! I'm all about piles of veggies, healthified baking, breaking a sweat as often as possible, yoga, the beach, snacks, farmers markets, and dogs. And I'm so excited to share my recipes with you!Read more...

on Instagram

  • celebrating Girl Scout Cookie szn in a BIG way with this healthy(ish) Samoa Cookie Pie! it
  • new! new! new! (vegan & paleo) LEMON POPPY SEED SCONES! ✨ these are everything you want in a scone, that golden brown crackly crust and a soft, fluffy center. bright, perfectly lemony and appropriately poppy seed-ed, they are basically like eating happy wedges of sunshine. ☀️ #freshlydafna • Recipe linked in my profile! ☝️ *paleo (gluten/grain/dairy free), refined sugar free, and vegan!* • https://freshlydafna.com/lemon-poppy-seed-scones/ . . . . . . . . . . . . #scratchbaking #feedfeedglutenfree #nutfree #wellandgoodeats #healthytreat #desserts #healthytreats #eatgoodfeelgood #sweettreat #healthysnacks #realfood #paleo #madefromscratch #sweettreats #sweettooth #healthyfoodporn #foodtography #healthysnack #realingredients #feedfeedbaking #glutenfreedairyfree #goodmoodfood #thebakefeed #glutenfreerecipes
  • (healthy & vegan) THIN MINT COOKIE CUPS! feeling like these are the perfect dessert mash up for Valentine
  • super thiccc, fudgy, chewy brownies with a fluffy strawberry frosting. you
  • (healthified) PB&J Thumbprint Cookies! these sweet little bb
  • *new recipe alert!* Healthier Homemade Strawberry Pop-Tarts! a golden crust packed with a yummm strawberry filling, and of course, frosted with sprinks! so they *look* like the orig, but taste even better, and made without the junk! only real, simple ingredients and naturally sweetened! plus the filling is made from frozen strawbs, in case you (like me) ‍♀️ are aching for a hit of summer fruit in the dead of winter. #freshlydafna . RECIPE LNK IN MY PROFILE!☝️ *paleo-friendly (gluten, grain, dairy free), naturally sweetened, and easily made vegan!* . https://freshlydafna.com/strawberry-pop-tarts/ . . . . . . #eatgoodfeelgood #healthytreat #wellandgoodeats
  • it
  • did you know that weekend happiness levels increase by 275% when waffles are involved. this is a fact. i crunched the numbers. these Perfect Paleo Waffles are thick & fluffy, with crispy edges to collect glorious pools of maple syrup. so easy to make, in just one bowl, and incredibly grain free, dairy free, & refined sugar free. the perfect way to celebrate the wknd or (possibly even better) make a weekday feel like the wknd! #freshlydafna . Recipe link in my profile! ☝️ https://freshlydafna.com/perfect-paleo-waffles/ . *paleo-friendly (gluten/grain/dairy free), oil free, refined sugar free* . . . . . .

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Popular Recipes Right Now!

Samoa Cookie Pie (paleo & nut free)
Lemon Poppy Seed Scones (paleo & vegan)
Easy Funfetti Cake! (grain & dairy free)
Homemade Strawberry Pop-Tarts! (paleo & easily vegan)
Earl Grey Scones with Lemon Honey Glaze (paleo, vegan option)
Tahini Rice Crispy Treats (vegan, no bake)
Peanut Butter Filled Chocolate Cupcakes (paleo)
Double Chocolate Truffles (paleo, vegan)

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