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Grain Free Pecan Praline Coffee Cake

October 22, 2020 by predominantlypaleo 11 Comments

 

Not overly sweet, but absolutely delicious with that perfect nutty flavor, this Grain Free Pecan Praline Coffee Cake hits the spot! Make it for brunch or dessert and fill your cup!


Grain Free Pecan Praline Coffee Cake

I don’t think you necessarily have to be team pumpkin or team pecan, but if we’re choosing…. PECAN 100%! I look forward to all things pecan in the Fall and since the dew point has dropped below 500%, I’m down for baking. I had been thinking about making a sour cream coffee cake for awhile and finally carved out time to do just that. 

Our friend and houseguest for the month has a cinnamon allergy. Like a legit lip tingling, anaphylaxis cinnamon allergy. So yes, while coffee cake and cinnamon are best friends, the ER is not on my agenda so Imma skip right over that ingredient. Fortunately, there are lots of ways to make a coffee cake scrumptious. 

Grain Free Pecan Praline Coffee Cake

I posted my pecan pie recipe not long ago and it got me to thinking. Maybe I’ll skip the streusel and cinnamon and Epi pen this coffee cake and go straight to the salted, maple pecans. And that’s exactly what I did. 

This is the perfect balance between ooey gooey and not too sweet. The praline topping definitely gives you that caramelized vibe, but the cake part is less sweet and won’t make you desperate for a glass of milk or a dentist. 

Grain Free Pecan Praline Coffee Cake

If you’re ready for some Fall vibes but pumpkin just isn’t your thing, I got you boo. I think this coffee cake will hit the spot and have you sharing the recipe with all your friends. Side note: makes the perfect sustenance for November 3rd. We’re gonna need to carb load. 

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Grain Free Pecan Praline Coffee Cake

Grain Free Pecan Praline Coffee Cake
Print Recipe

★★★★★

5 from 1 reviews

  • Author: Jennifer Robins

Ingredients

Scale

For the cake base:

  • 4 tablespoons ghee or butter
  • 1/3 cup maple syrup (more if you want sweeter)
  • 3 eggs
  • 1 cup cassava flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup sour cream

For the topping:

  • 2 cups pecan pieces
  • 1/3 cup coconut sugar
  • 2 tablespoons ghee or butter
  • 3 tablespoons water

Instructions

  1. Preheat your oven to 350F and set a 9×9″ greased casserole dish aside
  2. Now add your praline ingredients in a skillet over medium heat
  3. While those ingredients heat up, mix the batter for your cake in a medium bowl
  4. Once the cake batter is done, set it aside until your pecans are ready
  5. Cook your pecans for about 5-10 minutes, shifting them regularly until the water evaporates and the sugar and nuts caramelize
  6. Once they do, take 1/2 cup of the pecan mixture and add it to the cake batter
  7. Spoon the cake batter into your casserole dish and then spoon the remaining praline mixture on top
  8. Bake for 20-25 minutes or until an inserted toothpick comes out clean

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Comments

  1. Julia says

    October 23, 2020 at 2:31 pm

    Cassava flour? Really? How many different flours can I have?!! Can I use almond flour? Coconut flour? Tapioca flour? Already have those!!

    Reply
    • predominantlypaleo says

      October 23, 2020 at 4:19 pm

      Not sure, if you experiment let me know. I use cassava for almost all my baked good recipes.

      Reply
  2. Margaret says

    October 23, 2020 at 11:52 pm

    Sub for that sour cream?

    Reply
    • predominantlypaleo says

      October 28, 2020 at 4:43 pm

      There are some dairy free sour creams on the market you can use!

      Reply
  3. Madeline M says

    November 4, 2020 at 1:17 am

    I needed this to be more diabetic friendly and had a bunch of pecans to use up. I did sub almond flour, 1 cup. I used swerve granular in making the pecans, equal parts. I’d caution that once it starts to set it goes from “almost there” to burned in seconds. For the maple syrup I subbed in 1/2 cup brown sugar swerve and added a little cinnamon. It’s definitely sweet and I probably would do the 1/3 cup brown sugar swerve next time, but a few conversion lists said to increase. I haven’t made a lot of desserts with almond flour, or swerve, but this one definitely has the best texture and flavor. My husband said it was really, really good. He doesn’t usually go for cakes so that’s high praise. I’ll be making this at the holidays for sure!

    5.0 rating

    ★★★★★

    Reply

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Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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