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5 from 1 vote

Paleo Strawberry Coffee Cake with Glaze

This delightful coffee cake is loaded with strawberry flavor! It's gluten, grain, dairy, egg, and soy free, but you'd never know it!
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time2 hrs
Course: Breakfast
Cuisine: American
Keyword: breakfast, cake, crumble, dairy free, egg free, gluten free, grain free, healthy, low sugar, paleo, refined sugar free, soy free, strawberry
Servings: 8
Calories: 219kcal

Ingredients

For the Cake

  • 2 Tbsp Chia Seeds
  • 1/4 Cup Water
  • 2 tsp Apple Cider Vinegar
  • 1/2 Cup Almond Milk (or milk of your preference)
  • 3 Tbsp Coconut Oil
  • 1/4 Cup Maple Syrup
  • 1 Banana
  • 5 Tbsp Coconut Flour
  • 1/2 Cup Almond Flour
  • 1/2 Cup Cassava Flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 Cup Strawberries, chopped, with 1/2 cup reserved

For the Glaze

  • 1/2 Cup Coconut Cream (open a can of full-fat coconut milk and use the solids)
  • 4 Tbsp Maple Syrup
  • 1 tsp Vanilla
  • Dash Salt
  • 1 tsp Cassava Flour

Instructions

Cake Instructions

  • Preheat oven to 350 degrees.
  • In small bowl, mix together chia seeds and water and set aside for 10 minutes, allowing it to form a gel. This is the egg replacement and will hold everything together.
  • In small bowl, add 2 tsp apple cider vinegar into a measuring cup. Add dairy free milk to fill the cup to reach a total of 1/2 cup. Allow to sit for 10 minutes. This creates a dairy-free buttermilk.
  • In large bowl, mash banana well and stir in the coconut oil and maple syrup. Add the milk and chia seed mixtures.
  • Stir in the coconut, almond, and cassava flours, along with the salt and baking powder.
  • Add 1 1/2 cups of chopped strawberries. As you stir, they may start blending into the batter, and that's okay - it'll give the cake that amazing strawberry flavor! Once you have reached the desired blended texture of the strawberries, add in the rest of the chopped strawberries gently, so they remain intact.
  • The batter should be wet, but not runny. If it's too wet, simply add additional cassava flour, one tablespoon at a time.
  • Pour into a greased 8x8 pan or round cake pan. Bake for approximately 1 hour 15 minutes, until the cake is brown on the top and firm to the touch. It should not be jiggly if you shake the pan.
  • Allow cake to cool for at least 30 minutes prior to glazing.

Glaze Instructions

  • Mix coconut cream, maple syrup, vanilla, and salt together in bowl.
  • Slowly whisk in the cassava flour to thicken it. Glaze will thicken a bit as it stands as well. Add additional flour if you'd like a thicker glaze, and more maple syrup if you'd like the glaze to be sweeter.
  • After cake has cooled, spread the glaze on top. You may wish to remove the cake (carefully!) from the pan and place on a cake plate so that the glaze is able to run over the sides.
  • Let the cake sit for a few minutes if you want the glaze to thicken a bit more. Serve and enjoy!