Of the many traditional foods I miss (Dad’s Velveeta Au gratins) I miss Grandma’s Sour Cream Coffee Cake. Sugary cake for breakfast?! Yes please. I especially like the part copied onto my recipe that says “cinnamon & sugar DON’T SKIMP!” – No measurements. So my innate just-wing-the ingredients attitude slowed when I started eating raw vegan. Elana Amsterdam’s Cinnamon Crumb Cupcake recipe gave me a jump-start and I just adjusted a few things. I don’t like to use agave since it’s become such a controversial sweetener, so until it isn’t considered worse than, or similar to corn syrup I’ll try alternative sweeteners. Mine did also fall in the center likely due to the switch (which Jon says gives them character) and it’s a very dense cake, but so cinnamon-delicious!
Cinnamon Crumb Coffee Cakes
- 1 cup fine almond meal (or blanched almond flour)
- 2 T coconut flour, sifted
- 1/4 tsp pink salt
- 1 tsp baking soda
- 2 eggs
- 1/4 cup raw honey
- 1/4 cup coconut nectar
- 1 T vanilla extract
- 3/4 cup fine almond meal (or blanched almond flour)
- 1/2 cup walnuts, coarsely chopped
- 2 T cinnamon
- 1/4 cup coconut nectar (maybe Grade B Maple Syrup next time)
- Preheat the oven to 350°F.
- Line 10 cups in a muffin pan.
- Bake for 18+ minutes until toothpick comes out almost clean.
Ok, so even if brownies weren’t around era B.C. I cannot thank Easy Peas-y enough for these Paleo brownies. They are PERFECT. Perfectly fudgy, chocolate-y, not too sweet – and 7 ingredients is hard to beat. They are absolutely better than boxed brownie mix by a long shot.
B.C. (Paleo) Brownies
- 1 cup Grade B maple syrup (or maple syrup / honey / coconut nectar)
- 3/4 cup cacao powder
- 1 cup almond butter
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- heaping 1/4 tsp pink salt
- 2 eggs (a vegan chia or flax egg could work…)
- Optional: dark (70%+ cacao) chocolate chips or chunks and 1 tsp coconut oil (helps them stay together a bit better)
- Preheat your oven to 325° and oil an 8×8 or 9×9″ pan with coconut oil.
- In a medium pot heat the syrup on low heat for a few minutes.
- Whisk in cacao powder until smooth. (This can burn fast so keep your eye on it.)
- Remove from heat and stir in the rest of the ingredients.
- Pour batter into your greased pan and bake for 40-50 minutes (until toothpick comes out clean – don’t overcook. My ideal time is 46 minutes.)
- Allow to cool before cutting (I know! It’s so hard-but trust me!). I won’t tell if you just grab a fork.
Makes 12-16 brownies (depending on pan size and cut). They are super delicious the next day out of the fridge, if you can stand to wait that long! I made 3 batches before they lasted long enough for a picture! The ones pictured barely made it back in the house. Brownie testing is serious work.
Paleo Brownie Nutrition Info (serving size 1 brownie, 16 servings)
- Calories 162
- Fat 9 g
- Sodium 57 mg
- Carbs 20 g
- Fiber 3 g
- Sugar 14 g
- Protein 4 g
Thanks goes to Paleo Table for sharing the best Paleo Lemon Pound Cake recipe ever. It is such a moist, flavorful and amazingly delicious cake! The glaze smelled like 7-Up to me, it is so perfectly delicious! I used 1/2 almond flour and 1/2 almond meal from my homemade stashes and it was perfect, the perfect consistency.
Paleo Lemon Pound Cake
- 2 cups blanched almond flour (or homemade almond meal-flour is lighter)
- 1/2 cup coconut flour, sifted
- 1/2 tsp sea or pink salt
- 1 heaping tsp baking soda
- 2/3 cup raw honey, melted (a mixture of coconut nectar and maple syrup could work too)
- 2/3 cup coconut oil, melted
- 4-5 eggs (or 4-5 chia or flax eggs)
- 1/2 cup + 3 T unsweetened full-fat coconut milk
- 2 T pure vanilla extract
- zest of 1 lemon (zest before juicing)
**Glaze Recipe Below**
- Preheat oven to 350ºF.
- Prepare a 9×9 baking pan or 8-9″ springform pan by coating the interior with coconut oil.
- Sift dry ingredients in a large mixing bowl and stir with a whisk to combine.
- Place oil and honey in the bowl of a food processor or bowl (using hand mixer) and process for 15 seconds. Add eggs, one at a time, mixing after each addition. Add coconut milk, vanilla, and lemon zest, and continue to process until well combined.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Use a wooden mixing spoon to thoroughly combine ingredients, pressing out any lumps.
- Pour batter into prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean. The top will be lightly browned.
- Let cake cool in the pan for 10 minutes, run a butter knife around the edge of the pan to loosen the cake, and then turn it out onto a cake plate and let cool completely.
“7-Up” Lemon Glaze
- 1-2 lemons, juiced
- zest of 1 lemon
- 1 vanilla bean pod or (2 tsp vanilla extract)
- 4 T raw honey
- While cake bakes, prepare the glaze by slitting vanilla bean lengthwise and scraping the beans into a small saucepan. Add the vanilla bean pod (or vanilla extract), lemon juice, zest, and honey to the pan. Bring to a simmer over medium heat. Reduce heat to low and simmer for 10 minutes. Let cool to room temperature. Remove pod and discard.
- Using a knife, perforate the top of the cake several times. Pour glaze over the cake, using a spatula to evenly distribute the glaze over the entire cake top. Let the cake rest for an hour to fully absorb the glaze. Serve immediately or cover and store in the refrigerator. Top with fresh strawberries if desired.
Per slice, serves 12 – 370 calories, 30 carbs with almost 6 g of fiber and almost 9 g of protein. The fiber will be much higher if you use chia eggs (go ahead and experiment!)