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Blackberry Coffee Cake Recipe: Grain-free, Naturally Sweetened, Paleo

Blackberries are one of the most nutritious (and delicious) types of berry out there. These dark purple beauties are packed with antioxidants making them a great, nutrient dense way to start your day on the right foot.

What better way to get going in the morning than with a piece of healthy Blackberry Coffee Cake! This coffee cake is grain-free and sweetened with maple syrup and coconut palm sugar, making it Paleo Friendly.


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Blackberry Coffee Cake
(Grain-free, Naturally Sweetened, Paleo)

Prep time 15 mins,  Cook time 35 mins,  Total time 50 mins
Serves: 9 


  • 4 eggs
  • 1½ tsp baking powder
  • ¼ cup butter, melted
  • 3 Tbsp maple syrup
  • ½ cup coconut flour
  • 2 tsp vanilla
  • ¼ tsp salt
  • 2 shakes cinnamon
  • 1 cup fresh blackberries

For Crumb Topping:

  • ½ cup pecans, chopped
  • 2 Tbsp almond flour
  • 1 tsp cinnamon
  • 4 Tbsp butter (cold)
  • ¼ tsp salt
  • ¼ cup coconut palm sugar


  1. Preheat your oven to 350° F and line a 8 X 8 baking dish with parchment paper.
  2. In a large bowl, whisk the eggs, vanilla, melted butter and maple syrup.
  3. Gradually add your coconut flour to the wet ingredients–while stirring continuously.
  4. Stir in your salt, baking powder and cinnamon.
  5. Pour the batter into the pan and spread into an even layer.
  6. For the crumb topping: mix the coconut palm sugar, cinnamon, almond flour, pecans and salt in a medium-sized bowl.
  7. Add your cold butter and mix using a pastry blender or two knives.
  8. Once the cold butter is crumbly, add the topping to the coffee cake.
  9. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool on a wire rack and enjoy with your morning coffee.



This coffee cake is spongy and not-too sweet— it goes perfectly with your morning coffee, eggs and bacon.

What are your favorite grain-free breakfast treats? Share in the comments below!


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