Ingredients with measurements:
For the coffee cake:
- 4 large eggs
- 1/3 cup pure maple syrup
- 3/4 cup full-fat canned coconut milk
- 1/4 cup coconut oil melted and cooled
- 1 tablespoon pure vanilla extract
- 3/4 cup coconut flour
- 3/4 cup finely ground almond flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1 teaspoon Mālama Chaga Cacao mix
- 1/4 teaspoon sea salt
For the pecan topping:
- 1 cup raw pecans chopped
- 3 tablespoons coconut oil melted
- 2 tablespoons coconut sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1 pinch sea salt
Instructions:
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Preheat the oven to 350 degrees F and line an 8" x 8" cake pan with parchment paper.
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Add the ingredients for the cake to a blender and blend until smooth. The batter will be very thick - this is normal!
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Stir together the ingredients for the pecan topping in a bowl.
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Pour half of the coffee cake batter into the prepared cake pan and spread into an even layer. Sprinkle half of the pecan topping over the cake batter. Repeat for the remaining cake batter and pecan topping.
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Bake on the center rack of the oven 30 to 35 minutes until the center feels firm when poked. Turn off the oven and leave the coffee cake in the still-hot oven for 5 to 8 minutes. Remove from the oven and allow it to cool 30 minutes before slicing and serving. Then enjoy!!