Hazelnut Coffee Cakejump to recipe
This decadent Paleo hazelnut coffee cake relies on hazelnut flour for a rustic texture and deep flavor that creates a moist, decadent coffee mate that is perfect for company.
Spiced cake with a cream cheese frosting aside, coffee cake is my favorite cake. The sweetness of the crumble that falls into the cake while it bakes takes the place of frosting, there’s that awesome nutty crunch to help keep the texture entertaining, and it goes oh-so-well along side a nice fresh cup of hot coffee.
I was recently asked by Bob's Red Mill to work up a special recipe just for their hazelnut flour. A grain-free and Paleo-friendly coffee cake immediately came to mind as the perfect fit! The semi-coarse texture of hazelnut flour is perfect for a rustic coffee cake setting and the flavors, a match made in heaven. I even sprung this cake on my sworn hazelnut-despising Momma and she absolutely loved it!
If you’re curious about all the health benefits, historic significance, and ways to incorporate hazelnuts into your lifestyle, then you should go sign up for my newsletter right now! My next email will feature all my hazelnutty thoughts and research.
While this cake is definitely Fed+Fit-approved, it’s one of those recipes that falls into the special treat category that I usually only make about once a month for when we have house guests or if I want to bring something lovely, homemade, healthful, but still decadent to a potluck brunch.
Now, go get you some hazelnut flour and marvel at this amazing combination! I’m confident this recipe will be bookmarked as one of your go-to favorites.
Hazelnut Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings 1x
For the cake batter:
- 1 1/2 cups hazelnut flour
- 1/2 cup arrowroot flour
- 1/2 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted and at room temperature (may sub with ghee or grass-fed butter)
- 2 large eggs, room temperature
- 1/4 cup full fat canned coconut milk
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice (may sub with apple cider vinegar)
For the crumble:
- 1/2 cup walnuts, chopped
- 1/2 cup coconut sugar
- 4 tablespoons hazelnut flour
- 1 tablespoon ground cinnamon
- 2 tablespoons grass-fed butter, room temperature (may substitute with coconut oil or ghee)
- Preheat your oven to 350 F and line a 8” square metal cake pan with parchment paper.
- Add all the dry cake batter ingredients (to include hazelnut flour, arrowroot flour, coconut sugar, baking soda, and salt) together in a bowl and whisk until all clumps are broken up and it’s fully incorporated.
- In a separate large bowl, whisk all the wet ingredients (to include the melted coconut oil, eggs, coconut milk, vanilla extract, and lemon juice) together until even.
- Whisk in about ½ cup of the dry ingredients into the wet at a time. Continue to add ½ cup at a time until the dry is fully incorporated into the wet.
- Pour this cake batter into the parchment paper-lined metal baking dish.
- In either a new bowl or the bowl you used for the dry ingredients, add all the ingredients for the crumble together (to include the chopped walnuts, coconut sugar, hazelnut flour, cinnamon, and room-temperature butter). Using either a pastry cutter or your fingers, thoroughly mix the ingredients together – making sure the butter is evenly distributed throughout. Sprinkle this mixture evenly over the entire top of the cake batter.
- Bake at 350 F for 30 minutes.
- Let cool, cut into 9 squares, and enjoy!