Over the weekend we had a big group of people over for brunch, and as part of our feast decided to serve a coffee cake.
The recipe I used is based on a recipe from Elana Amsterdam’s Paleo Cooking from Elana’s Pantry. Of course, I modified it. And as I ate a slice of it this time, I contemplated further modifications for the future (such as adding some shredded coconut – yum!).
In any case, it’s pretty good as it is. If you want a grain-free coffee cake as a special treat for some occasion, this will suit your needs well.
Ingredients
- For the cake:
- 2 cups almond flour
- ¼ - ½ cup coconut sugar
- 1 tablespoon ground vanilla beans (I wrote about it HERE)
- ¼ teaspoon salt
- 4 large eggs
- ¼ cup coconut oil (liquid – melt if needed)
- For the topping:
- ¼ - ½ cup coconut sugar
- 1 cup almond flour
- 2 tablespoons ground cinnamon
- ½ cup coconut oil (liquid, melt if needed)
Instructions
- Preheat oven to 350.
- Grease an 8” round cake pan with coconut oil.
- In a large bowl, combine almond flour, coconut sugar, ground vanilla beans, and salt. Mix together the eggs and coconut oil, and then add this to the dry mixture, mixing gently. I used a stand mixer to do this, but you could also use hand mixer or a wooden spoon.
- Pour the batter into the prepared pan.
- To make the topping, mix together the coconut sugar, almond flour, and the cinnamon. (Again, I used my mixer.) Then add the coconut oil and mix thoroughly. Sprinkle this over the top of the cake batter.
- Bake for 60 minutes, or until a toothpick inserted in the center of the cake comes out with only a few moist crumbs.
- Let the cake cool in its pan for about an hour, which will help it to hold together. Then serve and enjoy.
Grain-free Coffee Cake
For the cake:
2 cups almond flour
¼ – ½ cup coconut sugar
1 tablespoon ground vanilla beans (I wrote about it HERE)
¼ teaspoon salt
4 large eggs
¼ cup coconut oil (liquid – melt if needed)
For the topping:
¼ – ½ cup coconut sugar
1 cup almond flour
2 tablespoons ground cinnamon
½ cup coconut oil (liquid, melt if needed)
1. Preheat oven to 350.
2. Grease an 8” round cake pan with coconut oil.
3. In a large bowl, combine almond flour, coconut sugar, ground vanilla beans, and salt. Mix together the eggs and coconut oil, and then add this to the dry mixture, mixing gently. I used a stand mixer to do this, but you could also use hand mixer or a wooden spoon.
4. Pour the batter into the prepared pan.
5. To make the topping, mix together the coconut sugar, almond flour, and the cinnamon. (Again, I used my mixer.) Then add the coconut oil and mix thoroughly. Sprinkle this over the top of the cake batter.
6. Bake for 60 minutes, or until a toothpick inserted in the center of the cake comes out with only a few moist crumbs.
7. Let the cake cool in its pan for about an hour, which will help it to hold together. Then serve and enjoy.
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