Saturday Morning Coconut Flour Coffee Cake

  • 4 large or medium eggs, separated
  • 1 tsp cream of tartar
  • ¼ cup virgin coconut oil,
  • 2 Tablespoons agave nectar
  • 1 Tablespoon applesauce
  • ½ cup coconut flour, sifted
  • 2 tsp vanilla extract
  • ¼ tsp baking soda
  • ⅛ tsp salt
  • ⅛ cup coconut palm sugar
  • ⅛ cup “Just Like Sugar Tabletop” (brown sugar substitute)
  • ¼ cup extra virgin coconut oil
  • 2 tbsp coconut flour, sifted
  • 1 and ½ tsp. ground cinnamon

  1. Preheat oven to 350°F . Grease the bottom and sides of a 8×8 inch square baking pan with coconut oil and cover with coconut flour. Or, better yet, line the bottom of the pan with parchment paper.
  2. In a large bowl combine the egg whites and cream of tartar and whip until stiff peaks form.
  3. In a separate bowl, cream together agave, applesauce and coconut oil.
  4. Mix in the egg yolks. Add to this mixture, coconut flour, vanilla, baking soda and salt. Mix until combined (be sure not to overmix).
  5. Fold the batter into the egg whites starting with a little bit at a time. Combine until the batter is completely mixed and try to keep the mixture as fluffy as possible. Pour this mixture into the cake pan.
  6. In a small bowl mix together all the ingredients for the topping. Smooth the mixture over the batter and swirl a few parts of the topping into the batter.
  7. Bake at 350 degrees or until a fork inserted into the middle comes out clean.