Coffee(paleo) cake for breakfast

Ingredients

For the cake part:

• 2 cups almond flour
• 1/2 cup arrowroot flour (or tapioca flour)
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup coconut milk
• 2 eggs
• 2 Tablespoons honey
• 1 teaspoon vanilla extract
• *optional* 1/2 cup raisins would be delicious in this cake

For the swirly topping part

• 2 Tablespoons cinnamon
• 1/4 teaspoon salt
• 1/4 cup butter or coconut oil
• 2 Tablespoons honey
• 1/4 cup pecans, chopped
• handful of whole pecans (to place on top)

Instructions

1. Mix the dry cake ingredients together in a medium mixing bowl.
2. Mix the wet cake ingredients in a separate bowl.
3. Add the wet ingredients into the dry ingredients and mix well.
4. Pour into a greased pan. I used an 8×8 glass baking dish.
5. Mix all of the swirly topping ingredients together to make a cinnamon “paste”.
6. Drop spoonfuls of the paste onto the cake batter.
   

   Glop on the cinnamon paste
7. Run a knife through all of the drops of cinnamon paste to make it sort of swirly.
   

   Run a knife through it
8. Now place a few whole pecans on top.
   

   Ready for the oven
9. Bake in a pre-heated 190 C (375 F) for 20-25 minutes.

We served this up with a side of bacon and fresh fruit for a delicious “not eggs again” breakfast.

Cake for breakfast…YUM

from http://swisspaleo.ch