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This paleo Tahini Crumb Cake gets its delicious crumb from cassava flour and sweetness from natural sweeteners like coconut sugar, all topped with a grain free crumb topping. It's so decadent you'd never believe how healthy it is!

Paleo Tahini Crumb Cake

This paleo Tahini Crumb Cake gets its delicious crumb from cassava flour and sweetness from natural sweeteners like coconut sugar, all topped with a grain free crumb topping. It's so decadent you'd never believe how healthy it is!

COURSE Dessert
Cuisine American
PREP TIME 10 minutes
COOK TIME 35 minutes
TOTAL TIME 45 minutes
SERVINGS 10

INGREDIENTS

  • 2 large eggs
  • 1/2 cups coconut sugar
  • 1/3 cup tahini
  • 1/4 cups coconut oil
  • 1/2 cup full fat coconut milk
  • 1 tsp apple cider vinegar
  • -1 tsp vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cassava flour
  • 2 tbsp tapioca starch
  • 1/3 cup coconut flour

For crumble topping

  • 1/2 cup coconut flour
  • 2 tbsp tahini
  • 1/4 cup coconut sugar
  • 3 tbsp coconut oil

For glaze:

  • 1/4 cup warmed coconut butter

INSTRUCTIONS

  1. Preheat oven to 350 degrees Fahrenheit. Line a 9 inch cake pan with parchment paper and grease with coconut oil.
  2. To make the crumble mix together all crumble ingredients (tahini, coconut flour, sugar, and oil) with a fork and set aside.
  3. In a large bowl beat eggs, and sugar until well creamed. Add coconut oil and tahini and continue to beat well for a minute to combine. Stir in coconut milk with vinegar, then vanilla, baking soda,  and salt.
  4. Add cassava flour, tapioca starch, and coconut flour and stir well to combine. Batter will be thick but should be spreadable. If it's too thick add 2 tbsp coconut milk.
  5. Spoon the batter into evenly the prepared dish.
  6. Pour the crumble evenly over the batter. Bake for 30-35 minutes, or until lightly browned and a knife comes out clean. Allow to cool for at least 15-20 minutes before removing from the pan. Drizzle with warm coconut butter and enjoy!