Grain-Free Coffee Cake by Carrie Vitt

Posted on September 25, 2012 by admin 3 Comments

Carrie Vitt has entered this recipe in Mobile Skillet’s Cooking App Star Recipe Contest. Vote for your favorites on Pinterest.

This cake developed by Carrie Vitt of Deliciously Organic is a moist breakfast cake, not too sweet and quite the treat for those looking to cut out some gluten, refined sugars or grains from their diet. The recipe can also be made without the topping for a simple snack cake. Also, if you prefer a sweeter cake, you can increase the honey to 3/4 cup.

Grain-Free Coffee Cake

9 servings


For the batter:

    5 tablespoons unsalted butter or coconut oil
    1 cup coconut flour
    1/2 teaspoon salt
    1 teaspoon ground cinnamon
    8 large eggs
    1 teaspoon baking soda
    1/2 cup plain whole yogurt
    1/2 cup light honey, such as clover
    1 tablespoon vanilla extract

For the topping:

    4 tablespoons cold unsalted butter
    1 1/2 cups nuts (almonds, pecans, cashews, etc.)
    2 teaspoons ground cinnamon
    4 tablespoons light honey, such as clover


1. Preheat oven to 325ºF and adjust rack to middle position.
2. To make the batter: Melt the butter or coconut oil and place in a food processor or blender. Add the remaining batter ingredients and blend until smooth. Pour batter into a buttered 8 x 8 – inch baking dish.
3. To make the topping: Wipe out food processor bowl with a paper towel or cloth. Cut butter into tablespoons. Place in the bowl of a food processor and add the nuts, cinnamon, and honey. Pulse until nuts are coarsely chopped and ingredients bind together.
4. Drop spoonfuls of topping over batter and then using a butter knife, swirl the topping into the top layer of the batter.
5. Bake for 40-45 minutes until golden brown. Let cool for 20 minutes.
6. Cut and serve. Coffee cake is best served the day it is prepared.


  • sarah says:

    is there a non-dairy ingredient you would recommend using in place of the sour cream? this looks wonderful – thank you! :o )

    • admin says:

      I really wouldn’t know what to recommend. I’m sorry that I can’t help you. There are probably websites that offer info on those kinds of substitutions. You might try googling “non-dairy substitute for sour cream”.

  • kbp says:

    I’m going to try this and instead of yogurt I’m using cocanut milk . We’ll see how it turns out!?

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