Print
Cinnamon Raisin Coffee Cake | Cinnamon sugar, raisins, and pecans are baked between layers of soft vanilla bean spice cake. Only gluten free and paleo ingredients are used. | eatsomethingdelicious.com

Cinnamon Raisin Coffee Cake

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Yield: one 8x8 cake

Ingredients

Filling ingredients:

  • 1/3 C coconut sugar
  • 1 tsp cinnamon
  • 1/4 C raisins

Topping ingredients:

  • 1/4 C coconut sugar
  • 1 tsp cinnamon
  • 3/4 C pecans, roughly chopped
  • 1/3 C raisins
  • 3 Tbsp coconut oil, softened

Cake ingredients:

  • 4 eggs
  • 1/3 C coconut oil, melted
  • 1/3 C honey
  • 2/3 C carton coconut milk or almond milk, unsweetened
  • 1 tsp vanilla extract
  • 1 vanilla bean
  • 1 C almond flour
  • 1/2 C coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 350°F and grease an 8×8 inch glass baking dish with a little coconut oil.
  2. Use a fork to stir together 1/3 C coconut sugar and 1 tsp cinnamon. Use the fork to work out any clumps. Set aside, along with 1/4 C of raisins measured out. You will use all this for the filling later.
  3. In a separate bowl, combine all the ingredients for the topping (1/4 C coconut sugar, 1 tsp cinnamon, chopped pecans, 1/3 C raisins, and 3 Tbsp softened coconut oil). Once again a fork can help work out any large clumps of sugar as you combine these. Set aside.
  4. Use a hand mixer or stand mixer to combine the eggs, 1/3 C melted coconut oil, honey, milk, vanilla extract, and the inside of the vanilla bean (just split it lengthwise with a knife then use the back of the knife to scrape out the inside. The outside can be discarded.) Increase the speed on the mixer to incorporate additional air into the mixture. If bubbles form, that’s perfect.
  5. In a separate bowl, stir together the almond flour, coconut flour, baking soda, baking powder, salt, and 1 tsp cinnamon. Run this mixture through a sifter – this step is very important to prevent the cake from being too dense.
  6. Slowly blend your sifted flour mixture into the wet ingredients. Pour half of this batter into the greased dish. Sprinkle the filling from step 2 over the top then pour on the other half of the batter. Evenly distribute the topping mixture from step 3 over the top of the cake.
  7. Bake 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving.