Average Recipe
Prep Time
20 minutes
Cook Time
35 minutes

This recipe, from my colleague, Kelly Bronzyna, is moist and delicious to the very last bite. I never dries out and is best kept in the fridge after the first day. I've made a few changes to it, mainly doubling the cinnamon in the topping and increasing the cooking time. All of her recipes take longer for me to bake. I think that might be because Kelly creates these recipes in a very dry climate at an altitude of above 5000 feet and I am at sea level in a very moist climate. Although her recipe indicates to bake this coffee cake for 25 minutes, it takes me 45 to 50 minutes until it is cooked all the way through. No recipe can ever be perfect because of all of the variables involved! Just check for doneness in the center of the cake after 25 minutes. Then you be the judge as to how much more time it needs.

Read more about this recipe on the blog.

Grain-Free Coffee Cake


Wet Ingredients

2 cups cooked white beans (drained well)
6 large eggs
cups raw honey
¼ cups melted coconut oil
2 teaspoons vanilla extract
1 teaspoons organic almond flavoring

Dry Ingredients

cups coconut flour
1½ teaspoons baking powder
¾ teaspoons baking soda
½ teaspoons sea salt


2½ cups raw walnuts
½ cups coconut sugar
2 tablespoons cinnamon
4 tablespoons coconut oil