Paleo strawberry coffee cake is an amazing breakfast or snack! Grain-free, refined sugar-free, and dairy-free, this beautiful lump of lovin’ is perfect for the whole family.
One of coffee’s greatest companions (aside from straight-up butter blended right into it, bulletproof style) is a fluffy, perfectly sweet, cinnamon and sugary coffee cake.
I’ve been making various versions of Paleo Coffee Cake for the better part of a decade now. Everything from Blueberry Paleo Coffee Cake, Paleo Peach Coffee Cake, Grain-Free Apple Coffee Cake has made an appearance.
Given how vibrant, juicy and sweet strawberries have been lately, I just had to revisit my classic coffee cake recipe with the berry. The coffee cake turns out perfectly fluffy, moist, and has an amazing texture between the poppy strawberries and the crunchy almonds.
Not to mention, it is grain-free, refined sugar-free, and dairy-free – a great breakfast or brunch option for those with dietary restrictions or are simply trying to keep treats a bit cleaner.
Let’s bake it up!
How to Make Paleo Strawberry Coffee Cake:
Begin by making the “streusel” topping. Pulse the almonds in a food processor until they are roughly chopped. Transfer chopped almonds to a bowl and stir all of the ingredients together until well combined, and set aside until ready to use.
Preheat the oven and line an 8” x 8” baking dish with parchment paper.
Add all ingredients for the coffee cake except for the strawberries to a blender. Blend until smooth. Fold in the strawberries.
Pour half of the cake batter into the parchment-lined baking pan.
Sprinkle with half of the topping and gently press into the batter.
Repeat for the remaining cake batter and the remaining streusel topping.
If desired, add more chopped strawberries on top. Bake on the center rack of the oven for 45 to 50 minutes, or until the cake feels firm when poked. Once the cake is baked through, turn off the oven and allow it to sit in the still warm oven for 10 to 15 minutes.
Remove strawberry coffee cake from the oven and allow it to cool at least 20 minutes before slicing and serving.
I recommend serving the cake fresh out of the oven with a dollop of butter and a drizzle of pure maple syrup (or honey).
Does Coffee Cake Have Coffee in it?
No. I am frequently asked where the coffee is in the coffee cake recipes I post. Coffee cake does not contain coffee. It is a treat that is traditionally consumed alongside coffee. Confusing, I know. Nevertheless, there is no coffee in coffee cake.
How to Store Coffee Cake:
I store leftover coffee cake in a Tupperware container in the refrigerator or in a zip lock bag in the freezer. When you’re ready to eat a hunk, simply re-heat it in the microwave or oven.
I always love adding a pat of butter and a drizzle of something sweet like honey or pure maple syrup to make the experience extra decadent.
Recipe Adaptations:
- The almond flour can be replaced with hazelnut flour or rice flour. The coconut flour cannot be replaced with any other flour without making substantial adjustments to the rest of the recipe.
- Swap the almonds in the topping for pecans or walnuts.
- Replace the strawberries with raspberries, blackberries, or blueberries.
More Paleo Coffee Cake Recipes:
- Almond Flour Coffee Cake
- Paleo Blueberry Coffee Cake
- Paleo Banana Coffee Cake
- Paleo Pumpkin Coffee Cake
- Paleo Peach Coffee Cake
Enjoy this berry-studded coffee cake with your loved ones all summer long!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this Paleo Strawberry Coffee Cake, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Paleo Strawberry Coffee Cake
Ingredients
Almond Topping:
- 1 cup raw almonds chopped
- 3 Tbsp coconut oil melted
- 2 Tbsp coconut sugar
- 2 tsp ground cinnamon
- 1 pinch sea salt
Coffee Cake:
- 4 eggs
- 3/4 cup full-fat canned coconut milk
- 1/4 cup pure maple syrup
- 1/4 cup avocado oil
- 2 tsp pure vanilla extract
- 3/4 cup coconut flour
- 3/4 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup fresh strawberries chopped, plus more for topping.
Instructions
- Begin by making the “streusel” topping. Pulse the almonds in a food processor until they are roughly chopped. Transfer chopped almonds to a bowl and stir all of the ingredients together until well combined, and set aside until ready to use.
- Preheat the oven to 350 degrees F, and line an 8” x 8” baking dish with parchment paper.
- Add all ingredients for the coffee cake except for the strawberries to a blender. Blend until smooth. Fold in the strawberries.
- Pour half of the cake batter into the parchment-lined baking pan. Sprinkle with half of the topping and gently press into the batter. Repeat for the remaining cake batter and the remaining streusel topping. If desired, add more chopped strawberries on top. Bake on the center rack of the oven for 45 to 55 minutes, or until the cake feels firm when gently poked. Once the cake is baked through, turn off the oven and allow it to sit in the still warm oven for 10 to 15 minutes.
- Remove strawberry coffee cake from the oven and allow it to cool at least 20 minutes before slicing and serving.
- I recommend serving the cake fresh out of the oven with a dollop of butter and a drizzle of pure maple syrup (or honey).
Nutrition
I made this today & it’s delicious! Thanks for sharing your recipe.
I’m so happy you like it, Anne-Louise! Thanks so much for the sweet note! xo
Looks fantastic! Quick question, please, Julia… Does the “cook time” of 50 minutes include, the “oven off” time of 10 – 15 minutes? Just looking for an estimate to start checking the doneness so I don’t keep opening the oven door (and possible interrupting the cook time and oven temp. Thanks so much!
I’m so glad you asked, Jeanne! I didn’t specify the amount of time you should bake the coffee cake – my mistake! Please bake it for 45 to 55 minutes, or until the cake feels firm when you gently poke it in the center. I usually bake mine for 50 minutes. After that, turn off the oven and leave the coffee cake in the hot oven for 10-15 minutes. Thanks so much for catching that! Enjoy! xo