Cinnamon Crumb Cake ~ Grain and Sugar Free
Just popped a luscious Cinnamon Crumb Cake ~ Grain & Sugar Free recipe into the oven. Cinnamon Crumb Cake is gluten free, grain free, dairy free, sugar free (just stevia!) and high protein, high fiber, low carb and tons of staying power!! Safe for those on paleo, primal and anti-inflammatory eating plans, you can even sneak this delicious recipe into a GAPS eating plan and do well.
Cinnamon Crumb Cake would make fabulous muffins!
One of the things I need are some snacks that are loaded with fuel, as Emily detoxing from the gluten challenge. She volunteers at a therapeutic horse ranch 5 hours a week, and she needs something to power her through those long, hard working days mucking stalls and working like a man. Gluten free is super simple, but grain free, and sugar free present a challenge.
Now on to our happy Cinnamon Crumb Cake ~ Grain & Sugar Free recipe. Start by making the cake mix portion, then make the Cinnamon Crumb Topping, and add, then bake.
Grain Free Cinnamon Cake Ingredients
- 2/3 cup coconut flour
- 1/4 teaspoon Sea Salt
- 1/2 cup melted butter, or for totally casein free - use Virgin Coconut Oil or even half cup EVOO
- 1 cup coconut milk (can use any CF milk, almond, etc.)
- 2 Tablespoons lemon juice
- 1 Tablespoon lemon zest (zest and juice the same lemon)
- 6 eggs, preferably free range and organic
- 1 Tablespoon vanilla extract
- 2-3 dropperfuls of Vanilla liquid stevia
Cinnamon Crumb Topping
- 2 Tablespoons butter
- 2 Tablespoons Raw Coconut Crystals
- 2 Tablespoons Coconut FLOUR
- 1 Tablespoon Cinnamon
- Vanilla Stevia - to taste
Add dry ingredients and mix with a fork to combine. Taste the Cinnamon Crumb Topping and see if your flavor is in range, add stevia if necessary.
Set Cinnamon Crumb Topping aside, and work on mixing the cake ingredients.
Turn on oven to 350 degrees. Grease an 8 inch cake plate, or I always use a Pampered Chef Pie Plate.
In a food processor, whip the 6 eggs thoroughly. Add coconut milk in, starting with 2 dropperfuls of liquid stevia, lemon juice and lemon zest. Pulse several times to thoroughly mix. We put in 1/4 cup butter and 1/4 cup VCO to make our 1/2 cup of fat, and the taste is superb! Add butter/oil, then pulse several times to blend.
Add dry ingredients and pulse gently to mix. Taste the Cinnamon Crumb Cake batter and see if your flavor is in range, if you are comfortable tasting a raw egg (which is why you want to use free range organic - not cheapie mass produced grocery store eggs).Feel free to adjust your stevia, adding a few more drops if necessary.
Pour into cake plate, and bake for 35-40 minutes. Cool and enjoy!
Cinnamon Crumb Cake ~ Grain & Sugar Free