Hazelnut Coffee Cake

5 from 1 vote

Hazelnut Coffee Cake

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.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Servings: servings

Author: Cassy

Ingredients

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)

Instructions

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!
Note: Either enjoy immediately or to store, keep covered in the refrigerator for up to 5 days. I enjoy it most when I re-heat each piece before serving.

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