Craving a decadent dessert that's both guilt-free and mouthwateringly delicious? Get ready to fall in love with the ultimate Paleo Cinnamon Swirl Cake that will make your taste buds dance and your health-conscious heart sing! This isn't just another boring cake - it's a magical blend of almond and coconut flour that transforms simple ingredients into a show-stopping dessert that looks like it came straight from a professional bakery. Whether you're following a Paleo lifestyle or simply looking for a healthier alternative to traditional cakes, this recipe will become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup maple syrup
- 4 eggs
- 1/4 cup coconut oil, melted
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, ensuring the paper hangs over the sides for easy removal.
- In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt until well combined and free of lumps.
- In a separate bowl, beat the eggs until they become slightly frothy. Add the maple syrup and melted coconut oil, mixing thoroughly to create a smooth wet mixture.
- Pour the wet ingredients into the dry ingredients, stirring gently until a consistent batter forms. Be careful not to overmix.
- For the cinnamon swirl, mix 2 tablespoons of additional maple syrup with 1 tablespoon of ground cinnamon in a small bowl.
- Transfer the cake batter to the prepared baking pan, spreading it evenly with a spatula.
- Drizzle the cinnamon-maple mixture over the top of the batter. Use a knife to create swirl patterns by gently dragging the knife through the batter in a zigzag motion.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, using the parchment paper, lift the cake out and transfer to a wire rack to cool completely.
- Once cooled, slice into 8 equal pieces and serve. Optional: dust with additional cinnamon if desired.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better mixing and a more consistent batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense, tough cake.
- Swirl Technique: For the perfect cinnamon swirl, use a knife and create gentle, deliberate zigzag motions. Don't mix too deeply to maintain distinct swirl patterns.
- Parchment Paper is Key: The overhanging parchment paper makes removing the cake a breeze and prevents sticking.
- Cooling is Crucial: Allow the cake to cool completely before slicing to help it set and maintain its structure.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Optional Enhancements: For extra flavor, consider adding a sprinkle of chopped nuts or a light dusting of extra cinnamon on top.
- Checking Doneness: Always use the toothpick test - it should come out clean or with just a few moist crumbs when the cake is perfectly baked.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 18g
Protein: 8g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 85mg
