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
    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
    Run a knife through it
  8. Now place a few whole pecans on top.
    Ready for the oven
    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
Cake for breakfast…YUM

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