Name: Coconut Mocha Loco Coffee Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Ingredients: Coffee Cake Ingredients:; 1/3 cup coconut flour (sifted); 2 1/2 Tbsp cocoa powder or cacao powder; cup Sweetener of choice: 1/3 maple syrup for paleo (or for low carb (sugar free) use 1/3 cup low carb maple syrup + 25 drops liquid stevia.); ½ Tsp cinnamon..; • 2 eggs.; cup • 1/2 unsweetened almond or coconut milk.; 1 ½ Tbsp raw unsweetened coconut butter (melted *optional); 3 Tbsp coconut oil or butter (melted,); 1 tsp coffee extract (or 2 tsp organic instant coffee or instant decaf granules+ 1 tbsp water (mixed together)); ½ Tsp baking soda+1 tsp apple cider vinegar (mixed with vinegar in separate pinch bowl (will be very fizzy).); Topping Ingredients:; 2 Tbsp almond flour or meal.; 1 Tbsp coconut flour.; ½ Tsp cinnamon.; 2 tbsp coconut oil or butter (softened.); tbsp • Sweetener of choice: 2 coconut sugar (or for low carb use 2 Tbsp erythritol (sugar free), for paleo); 2 ½ Tbsp unsweetened coconut flakes..; Optional Garnish:; 2 Tbsp optional chocolate chips for paleo or sugar free chocolate chips for low carb.. (Enjoy Life®)

Coconut Mocha Loco Coffee Cake-

Coconut Mocha Loco Coffee Cake is a crazy yummy, paleo & low carb cake that is gluten free.

This coconut mocha loco coffee cake is grain free, gluten free, and has a low carb (sugar free) version, and a paleo version.

I am so excited about this coffee cake, because it combines many of my very favorite flavors. I might have to hide it, and hoard it, because it is too good to share. After a wonderful, and exhausting trip to Hawaii, I was inspired to make a tropical treat.

Now I am in coconut, chocolate, mocha, cinnamon heaven. I’m still missing Hawaii, the cute sea turtles, and the colorful geckos that were visiting us regularly. Must go back someday and have more turtle time, and some fresh coconuts.

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RECIPE AND DIRECTIONS BELOW:

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5 from 1 vote

Coconut Mocha Loco Coffee Cake

My new favorite coffee cake. A crazy explosion of coconut, chocolate, mocha, and cinnamon. A paleo and a low carb version. Your coffee is going to have a new best friend!

Course coffee cake

Cuisine tropical dessert

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings

Author Stacey

Ingredients

Coffee Cake Ingredients:
1/3 cup coconut flour sifted
2 1/2 Tbsp cocoa powder or cacao powder
cup Sweetener of choice: 1/3 maple syrup for paleo or for low carb (sugar free) use 1/3 cup low carb maple syrup + 25 drops liquid stevia.
½ Tsp cinnamon..
• 2 eggs.
cup • 1/2 unsweetened almond or coconut milk.
1 ½ Tbsp raw unsweetened coconut butter melted *optional
3 Tbsp coconut oil or butter melted,
1 tsp coffee extract or 2 tsp organic instant coffee or instant decaf granules+ 1 tbsp water (mixed together)
½ Tsp baking soda+1 tsp apple cider vinegar mixed with vinegar in separate pinch bowl (will be very fizzy).
Topping Ingredients:
2 Tbsp almond flour or meal.
1 Tbsp coconut flour.
½ Tsp cinnamon.
2 tbsp coconut oil or butter softened.
tbsp • Sweetener of choice: 2 coconut sugar or for low carb use 2 Tbsp erythritol (sugar free), for paleo
2 ½ Tbsp unsweetened coconut flakes..
Optional Garnish:
2 Tbsp optional chocolate chips for paleo or sugar free chocolate chips for low carb.. Enjoy Life®

Instructions

Preheat oven to 350 F and grease or oil a 8x8 pan.
In a large bowl, sift together coconut flour and cocoa powder.
Add: sweetener of choice, cinnamon, eggs, almond milk, coconut oil, coffee extract, raw coconut butter, and stevia if using the low carb sweetener option.
Mix thoroughly, breaking up any clumps (coconut flour likes to clump).
In separate pinch bowl, combine: baking soda and apple cider vinegar (will be very fizzy).
Add baking soda vinegar mixture to coconut flour mixture and stir in thoroughly. Spoon cake batter into prepared pan and spread around evenly, and set aside. In a medium size bowl, combine all the topping ingredients, and mix into a paste like consistency.
Spoon topping on the middle and the 4 corners of the top of cake batter, and swirl topping around (don’t try to cover entire cake, it should look swirled).
Bake for 20 to 28 minutes, but check at 20 minutes. The topping should have formed a crust and cake should be somewhat firm in center.
Remove from oven and cool. Once cake is cooled, slice into 10 squares and garnish with optional chocolate chips. I put about 4 to 5 chips on each square.

Notes

Nutritional data for Low carb version without chocolate chips: Cal:115, Fat: 10 g, Protein: 2 g, Carbs: 5.3 g / Net Carbs: 2.8 g, Fiber: 2.5 g, Sugar: 1 g
Nutritional Data for Low Carb Version with chocolate chips: Cal: 120, Fat: 10 g, Protein: 2 g. Carbs: 6.6 g / Net Carbs: 4.1 g, Fiber: 2.5 g, Sugar: 2 g

Nutritional Data Below is for Paleo version with chocolate chips: Cal:141, Fat: 10 g, Protein: 2 g, Carbs: 12 g / Net Carbs: 9.5 g, Fiber: 2.5 g, sugar: 7 g

*all nutritional data are estimates based on the products I used*

Tried this recipe?Mention on Instagram @gfbeautyandthefoodie or tag #gfbeautyandthefoodie!

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Comments

Marilyn
October 14, 2015 at 12:44 pm
Thank you for this recipe! It is the best low-carb dessert I’ve tried. I used 2 Tb. of Splenda instead of liquid stevia, because I didn’t have any of that… and 2 Tb. xylitol instead of erythrital, because I didn’t have that, either. 😉 It turned out delicious, and smelled so good while it was cooking! Thanks again!
- Stacey
  October 15, 2015 at 4:02 pm
  Thank you Marilyn, I use different sweeteners in this as well, as long as they are similar type (liquid or granular), and sometimes I need change the amount depending on the sweetener strength. It is good that you can use what you have on hand. 🙂
lisa
May 15, 2015 at 12:27 pm

I made this….and this was out of this world delicious…thank you for this recipe…I will surely make this over and over again…very healthy alternative to flour and sugar
- lisa
  May 15, 2015 at 12:28 pm
  I used agave instead of maple syrup…I forgot to mention that!!
- Stacey
  May 17, 2015 at 3:22 pm
  Lisa, So pleased you tried the recipe! Thank you for your very kind words. That recipe is an oldie but a goodie.
Dianne Wood
May 05, 2014 at 7:03 pm
This recipe looks good. Do I have to go out and buy low-carb maple syrup? Can I just use all liquid stevia instead?
Thanks.
- Stacey
  May 07, 2014 at 12:52 am
  Hi Dianne, yes you could swap the LC maple syrup+ stevia for all liquid stevia. I would use about 1 Tsp liquid stevia, but you may want to taste test and adjust.
  Sincerely,
  Stacey
Beth
August 09, 2013 at 8:33 pm
These look so good! I may have to try them out soon. Your site looks great too! I love the slideshow of pictures at the top. I am such a novice at blogging and am trying to learn from others. It looks like you are making some great changes!
Beth
MellowMomma.com
- Stacey
  August 09, 2013 at 9:09 pm
  Hi Beth, thank you. I love your site and facebook page. You seem like you are a pro blogger to me. I am a newbie out here, just trying to learn as I go. So much to learn. The slide show was already on the theme that I picked. There are things I would like to change, but haven’t figured out how yet. Keep up the great work your doing!
  Stacey
Kelly
July 10, 2013 at 1:59 am
I love your recipes!.
- Stacey
  July 10, 2013 at 4:54 am
  Hi Kelly, thank you so much. You are super sweet to comment.
  Sincerely,
  Stacey

Coconut Mocha Loco Coffee Cake-

Coconut Mocha Loco Coffee Cake

Ingredients

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